Kale Caesar Salad With Smoked Chickpea Croutons Recipes
KALE CAESAR SALAD
I love Caesar salad recipes, so I created this kale Caesar salad. It's perfect paired with chicken or steak for a light weeknight meal. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 148 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
KALE CAESAR SALAD WITH SMOKED CHICKPEA CROUTONS
Kale Caesar is the salad to make for your friend who says she hates kale. The creamy, cheesy dressing is enough to get even an avowed kale hater to finish her plate. I almost died from excitement when I first tasted this Caesar dressing made from cauliflower. It is so rich and decadent, even kale salad critics will approve.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the Caesar dressing: Bring an inch of water to a boil in a medium saucepan. Place the florets in a steamer basket set over the boiling water. Cover and steam for about 5 to 7 minutes, until they're easily pierced with a fork.
- In a high-powdered blender, combine the cooked cauliflower with the Parmesan, olive oil, lemon juice, garlic, mustard, salt and pepper. Blend on high speed for 2 minutes, until the dressing is completely smooth and combined. If needed, add water, about 2 to 3 tablespoons at a time, until the dressing is pourable. The dressing will be warm because of the steamed cauliflower. Transfer the dressing to an airtight container and refrigerate for an hour.
- While the dressing is chilling, make the croutons: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
- In a large bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika and salt. Toss until coated. Spread the chickpeas out on the prepared baking sheet and roast for 20 minutes until they are golden brown and crispy. Check on the chickpeas after 10 minutes and shake the pan to toss or stir to ensure even cooking.
- For the salad: Place the chopped kale in a large bowl. Drizzle with the Caesar dressing and toss until the kale leaves are completely coated. Top with the chickpea croutons and shaved Parmesan. Enjoy immediately.
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- Using a mortar and pestle, add in the anchovy filets and garlic. Grind until a fine paste is formed. [If you do not have a mortar and pestle, finely mince both ingredients and using your knife or a spoon, crush into a paste]. Set aside.
- In a food processor or using an immersion blender, add the egg yolk. On low speed, while the egg yolk is blending, slowly pour in the oil until emulsified and smooth. Add in the rest of the ingredients: Lemon juice, anchovy paste, red wine vinegar, Worcestershire sauce, dijon mustard, parmesan, and a pinch of kosher salt and freshly ground black pepper. Pulse all the ingredients until smooth. Taste and adjust salt or acid if needed.
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- If baking, preheat oven to 400 degrees F (205 degrees C). If airfrying, you’ll set your airfryer to the same temperature.
- Toss your still wet chickpeas in the onion powder, garlic powder, paprika, and salt. If they are dry, run them under a little water to get the spices to stick. Spread them out on a lined baking tray or add them to your airfryer so that they’re in a single layer.
- If baking, bake chickpeas for 20 minutes, stirring halfway through. If airfrying, set your airfryer for 10 minutes, and shake the basket halfway through.
- While chickpeas are cooking, make your dressing in a food processor or blender. Blend everything in the dressing ingredients list above EXCEPT the dulse flakes. After the dressing is smooth and creamy, taste it. If you’re happy with it, add the dulse flakes and just pulse a few times to incorporate the dulse but not blend it up entirely.
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