Talley Farms Fresh Harvest


Kale Caesar Salad

From Joannagoddard.blogspot.com


1 bunch kale

1/4 cup croutons

1 tbsp. olive oil

1/2 cup roasted garlic Caesar dressing

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling over salad


For the Roasted Garlic Caesar Dressing (makes about 3/4 cup):

1 head garlic

1/3 cup Olive oil

2 tsp. Dijon mustard

1/2 tsp. salt

Juice of 1 lemon (about 1/4 cup)


For the dressing: 

Preheat the oven to 400 F.

Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the

top 1/4 inch of the head so you can see the raw cloves within their skins. Place on a 9x13 sheet of

foil, drizzle with olive oil, and wrap so the packet is tightly sealed. Roast in the oven for 30 minutes,

until the cloves are soft to the touch. Remove from the foil packet and allow to cool.

When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree

the garlic along with the lemon juice, mustard, salt, and 1/3 cup olive oil. Taste and add more oil as

necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.)

Store in an airtight container for up to 2 weeks.


For the salad:

Remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll

together into a cigar. Cut the kale into thin ribbons.

In a large mixing bowl, toss the kale together with the dressing. Add the Parmesan cheese and toss


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