An Awesome Kale Salad with Roasted Garlic Dressing

This is a perfect creamy, caesar salad dressing recipe for two. By using roasted garlic, the flavors are mellow, deep, and so good. The recipe makes about 1/4 cup of dressing, so two tablespoons per side salad. You can stop there with just the massaged kale and roasted garlic caesar dressing, or you can step it up a notch and sprinkle on some (easy) toasted breadcrumbs instead of croutons.

Ingredients for Roasted Garlic Caesar Dressing:

• 6 Roasted Garlic Cloves
• 2 tbsp. Mayonnaise
• 2 tsp. Anchovy Paste
• 1/2 tsp. Worcestershire Sauce
• 1 1/2 tsp. Dijon Mustard
• 1/4 cup Finely Shredded Parmesan + more for sprinkling on top of the salad
• 2 tsp. Fresh Lemon Juice
• 1/8 tsp. Garlic Powder
• Salt to taste
• Freshly Cracked Black Pepper to taste
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Whole Milk (OR water)

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Ingredients for the Kale Salad & Toasted Breadcrumbs:

• 4 cups Chopped Kale
• 1 tbsp. Extra Virgin Olive Oil divided
• 1/4 cup Panko Breadcrumbs
• Italian Seasoning

IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS:

1. Roast your own garlic or find some in specialty food shops (or on the olive bar at some grocery stores). I love roasting garlic, but if you can find roasted garlic cloves at the store, feel free to use those. Roasted garlic takes about 45 minutes in the oven, so plan ahead if you are making your own!
2. Mayonnaise quality matters. I keep a little jar of Hellman’s or Duke’s handy for any recipe that calls for mayonnaise. While it can be tempting to buy a less expensive brand, these two offer really great flavor and are worth the extra dollar or two.
3. Dijon mustard varies. I’ve used basic Dijon, stone ground Dijon, Dijon with Chardonnay, etc. They all work! If you really like Dijon, use your favorite brand for this recipe for the best results.
4. I say this in every single blog post, but Parmesan quality DOES matter. If you’ve read my other posts, then you already know this: I buy a $5 little chunk of Parmesan Reggiano from Whole Foods (or any store that sells cool cheeses), and it lasts me for at least 4-5 recipes. I also use a microplane to grate the Parmesan so that it turns into a fluffy little pile of cheese and mixes in really easily with the other ingredients.
5. Fresh lemon juice, cracked black pepper, and delicious olive oil are also key. I know this probably gets redundant with the whole “quality matters” thing, but I promise you it really does. Fresh lemon juice really brightens up this dressing, and freshly cracked black pepper adds a crunchy kick. A fresh, delicious olive oil (look for a small bottle) also makes a big difference. Did you know that olive oil goes bad? It does, and then it tastes rancid. Unfortunately, a lot of us have grown used to that flavor. Try a fresh, carefully crafted extra virgin olive oil and watch your life change in the best way possible. 🙂
6. The milk (or water) makes it creamier. This dressing is a little thick, so I pour in a tablespoon of milk or water to make it easier to stir. You could also add more olive oil if you’re feeling that flavor – or lemon juice if you really like it lemon-y (my dad LOVES lemon-y Caesar dressing)! Basically add liquid to make it creamier.

I used to make fun of Ina Garten for doing the whole “if you can’t make your own *insert random thing here* from scratch, store-bought is fine…” thing, until I realized that she is 100% right. The better the ingredients taste individually, the better they will all taste together.

How to Roast Garlic in the Oven:

This is easy, but it does take about 45 minutes. There are also two ways to prepare the garlic before roasting it, which we will cover together.

1. Preheat the oven to 375 F.
2. Peel off most of the flaky outer layers of the heads of garlic you intend to roast. Cut sheets of foil that are just big enough to wrap around each individual garlic head.
3. Set each garlic head in the center of its piece of foil, and shape the foil around the garlic heads, sealing them shut.
4. Place each garlic head into the well of a muffin pan, or a small oven-safe bowl.
5. Roast for about 40-45 minutes, or until tender.
6. Once the garlic heads cool, squeeze out the squishy garlic cloves.
7. ALTERNATIVELY, (for easier garlic clove removal), you can cut about 1/4″-1/2″ off the top of the garlic before wrapping it in foil. Drizzle the exposed cloves with a little olive oil and a pinch of salt, then seal shut with the foil. Roast for 40-45 minutes, let cool, then squeeze out the cloves.

Steps for Making Roasted Garlic Caesar Dressing & The Kale Salad with Toasted Breadcrumbs:

1. For the Dressing: mash the garlic cloves in a small bowl. Stir in mayonnaise, anchovy paste, Worcestershire, dijon mustard until fully blended.
2. Stir in the parmesan, then lemon juice and garlic powder.
3. Sprinkle in a small pinch of salt and pepper. Taste the dressing, and add a little more if you think it needs it. (A little salt does help enhance the flavor!)
4. Stir in the olive oil until fully blended. Taste the dressing again, and add any more of the ingredients if you like! Set the dressing aside while you make the salad.
5. For the Toasted Breadcrumbs: Pour one teaspoon of olive oil into a small pan over medium-low heat. Once the oil is warm, sprinkle in the breadcrumbs and Italian seasoning. Stir the breadcrumbs into the oil to coat them, then cook over medium-low heat for a few minutes until they turn golden brown. Stir often so the breadcrumbs brown evenly. Transfer them to a plate lined with paper towel.
6. For the Salad: Place the chopped kale into a large mixing bowl. Pour in two teaspoons olive oil, and massage the kale with the oil until the leaves feel softer, about 1-2 minutes. Divide the kale between two bowls, then top with roasted garlic caesar dressing, toasted breadcrumbs, more parmesan (if using), and cracked black pepper.

This is really great for two people to share, or for one gigantic salad. The roasted garlic caesar dressing will keep in the refrigerator for a few days, so feel free to double the recipe if you want to use it throughout the week!

Make it a Meal:

I REALLY love these recipes with this salad:

• Date Night Bolognese Pasta Sauce
• Date Night Slow Cooker Short Ribs for Two
• Cacio e Pepe with Shallots for Two
• Creamy Cajun Linguine for Two
• Small Batch Loaded Potato Soup
• Small Batch Roasted Tomato Soup

If you make this salad and love it, be sure to tag me on Instagram so I can see! Or leave a comment & rating below so I know how it went for you!  And as always, feel free to reach out to me with any questions you may have.

Cheers to your dinner tonight, and cheers to your roasted garlic caesar salad!

xx Sara