Baby Kale Caesar Salad
Hands-on time: 20 minutes
Total time: 1¼ hours
Makes: 4 to 8 servings
Roasting all but one of the garlic cloves pumps up the flavour without having the overpowering taste of raw cloves. Roast a few extra heads and freeze the leftovers to have on hand for dressings, soups and dips. Caesar Dressing:
1 head garlic
½ cup light mayonnaise
2 tbsp grainy mustard
2 tsp lemon juice pinch each salt and pepper Pumpernickel Croutons:
6 thick (½ inch) slices dark pumpernickel rye bread, cubed extra-virgin olive oil each garlic salt and onion powder Parmesan Crisps:
1 cup finely grated Parmesan
cheese 1 tbsp ¼ tsp Salad: 16 cups packed baby kale (about 140 g)
Caesar Dressing: Remove 1 clove of garlic from head; peel, mince and set aside. Slice off top third of remaining garlic head to expose cloves; wrap in foil. Roast in 400°F oven until fragrant and softened, about 35 minutes. Let cool. Squeeze garlic cloves into small bowl; mash with fork. Stir in mayonnaise, mustard, lemon juice, reserved minced garlic, salt, pepper and 3 tbsp water. Cover with plastic wrap and refrigerate until ready to use. (Make-ahead: Refrigerate for up to 3 days.)
Pumpernickel Croutons: Meanwhile, on baking sheet, drizzle bread with oil. Sprinkle with garlic salt and onion powder; toss well. Bake in 400°F oven until dry and toasty, about 8 minutes.
Parmesan Crisps: Sprinkle Parmesan thinly over parchment paper–lined baking sheet. Bake in 350°F oven until melted and beginning to brown, about 8 minutes. Let cool on pan until firm. Break into chunks.
Salad: In large bowl, toss kale with dressing to coat. Top with croutons and Parmesan Crisps. per each of 8 servings: about 201 cal, 9 g pro, 11 g total fat (3 g sat. fat), 18 g carb (3 g dietary fibre, 2 g sugar), 16 mg chol, 541 mg sodium, 251 mg potassium. % RDI : 20% calcium, 11% iron, 34% vit A, 73% vit C, 12% folate.