Roasted Garlic Kale Caesar Salad Recipe with Creamy Dressing
A hearty, flavor-packed Roasted Garlic Kale Caesar Salad with Creamy Dressing—tender massaged kale tossed in a silky roasted-garlic Caesar emulsion with anchovy umami, crisp croutons, and freshly grated Parmesan. Perfect as a main or side, easy to prep, and built to hold up for meal prep.
Ingredients
For the salad
- 10 –12 cups packed kale leaves about 1 large bunch; curly or Lacinato/dinosaur kale
- 3/4 –1 cup crunchy croutons homemade or store-bought
- 2 –3 tablespoons finely grated Parmesan or Pecorino Romano plus extra for finishing
- Freshly ground black pepper to taste
- Sea salt or kosher salt sparingly
For the roasted-garlic creamy Caesar dressing
- 1 head garlic roasted (see method) — all roasted cloves reserved for dressing
- 1 large egg yolk or 2 tablespoons mayonnaise as a safe substitute
- 2 –3 anchovy fillets or 1–2 teaspoons anchovy paste — optional but recommended
- 2 tablespoons freshly squeezed lemon juice about 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce optional
- 3/4 cup extra-virgin olive oil or a 50/50 blend of olive + neutral oil for a lighter mouthfeel
- 2 –3 tablespoons finely grated Parmesan or Pecorino Romano to finish the dressing
- Salt and freshly ground black pepper to taste
Optional proteins & add-ins
- Grilled chicken breast slices pan-seared salmon, roasted chickpeas, soft-boiled egg, or crispy tofu
- Quick-pickled red onion halved cherry tomatoes, shaved fennel, or toasted pumpkin seeds
Instructions
Roast the garlic
- Preheat oven to 400°F (200°C). Trim the top off a whole head of garlic to expose the tips of the cloves. Place the head on a square of foil or in a small ovenproof dish, drizzle with 1–2 tablespoons olive oil, wrap or cover, and roast 30–40 minutes until cloves are very soft and golden. Cool, then squeeze the roasted cloves from their skins into a small bowl.
Prepare the kale
- Remove the kale leaves from the stems and roughly chop into bite-sized pieces. Place the chopped kale in a large bowl, sprinkle with a small pinch of salt, and (optionally) drizzle 1 teaspoon neutral oil. Using clean hands, massage the kale vigorously for 3–5 minutes until it darkens and softens. Set aside.
- Make the creamy roasted garlic Caesar dressing
- In a blender or a small bowl, combine the roasted garlic cloves, egg yolk (or mayonnaise), anchovy fillets or paste, lemon juice, Dijon mustard, and Worcestershire sauce. Purée or whisk until smooth. With the blender running or while whisking vigorously, slowly drizzle in the olive oil in a steady stream to emulsify into a thick, creamy dressing. Whisk in 2–3 tablespoons grated Parmesan, then taste and adjust with salt, pepper, or extra lemon as needed. If the dressing is too thick, thin with 1–2 teaspoons of water at a time.
Make croutons (optional, but recommended)
- Preheat oven to 375°F (190°C). Cube day-old bread (ciabatta or country loaf works well), toss with olive oil, a pinch of salt, and a little minced garlic if desired. Spread on a baking sheet and bake 10–12 minutes, stirring halfway, until crisp and golden. Season immediately with a little grated cheese if desired.
Toss and finish the salad
- Add about two-thirds of the dressing to the massaged kale and toss thoroughly to coat (add more dressing to taste). Fold in most of the remaining grated Parmesan so it melts slightly into the warm dressing. Add croutons and toss briefly. Plate the salad, finish with a final grating of Parmesan, a generous crack of black pepper, and a light drizzle of olive oil if desired. Arrange any optional protein on top.
Serve
- Serve immediately for best crunch from the croutons. If making ahead, keep croutons separate and dress the kale shortly before serving.
Notes
- Pro tips & technique
- Massaging the kale softens fibers and removes bitterness—don’t skip it.
- Roast the garlic until soft and caramelized: this mellows sharp raw garlic and adds sweet depth to the dressing.
- Emulsify slowly: add oil in a slow stream while whisking to create a stable, creamy dressing.
- Anchovies add umami, not a fishy flavor; start with one if you’re unfamiliar and increase to taste.
- Safety & substitutions
- Raw egg yolk is traditional. For safety, use pasteurized eggs, or substitute 2 tablespoons mayonnaise (store-bought) to emulsify the dressing. Greek yogurt or cashew cream (for vegan) can also replace yolk for a thicker, tangy dressing.
- Vegan swap: replace egg yolk with 1/4 cup soaked, blended cashews or 3 tbsp vegan mayo; replace Parmesan with nutritional yeast; replace Worcestershire with tamari.
- Gluten-free swap: use gluten-free bread for croutons or substitute toasted seeds (pumpkin or sunflower) for crunch.
- Storage & make-ahead
- Roasted garlic: refrigerate up to 1 week or freeze in small portions (ice cube tray) up to 3 months.
- Dressing: refrigerate in an airtight jar 3–4 days; re-whisk or shake before using. If thickened, add a teaspoon of water or lemon to loosen.
- Kale: massaged kale keeps ~24 hours in a sealed container; beyond that it changes texture—best dressed shortly before serving.
- Croutons: store at room temperature in an airtight container for up to 3 days.
- Flavor variations
- Warm kale option: after tossing with dressing, briefly sauté the dressed kale in a hot skillet 1–2 minutes for a wilted, warm salad.
- Brighten with quick-pickled red onion or halved cherry tomatoes for contrast.
- Add roasted chickpeas or toasted nuts for extra texture and protein.