Kale Caesar Salad with Roasted Cherry Tomatoes

Kale Caesar Salad

If you are looking for something on the lighter side to balance out all the treats that are coming your way during this time of year, this kale caesar salad is the perfect dish.  Add a protein on top, like grilled or roasted chicken, and you have yourself a complete meal.

Now, you may be saying to yourself…hmmmm…caesar dressing is definitely not light….but I promise you this version is.  Instead of using mayonnaise or egg, the intensity of the flavor is achieved with roasted garlic, lemon and parsley.  I also used anchovies, which I am not afraid of.  Feel free to leave them out, but I promise they are not scary once they are zipped up in the food processor with the other ingredients.

I slightly adapted this recipe created by Feed Me Phoebe, which I found via Cup of Jo.  Instead of using breadcrumbs, I roasted some cherry tomatoes and tossed them in with the kale, which adds texture and flavor. I also added parsley to the dressing, which adds freshness and brightness.

Kale Caesar Salad Kale Caesar Salad

What You’ll Need:

For the salad:
1 bunch of kale
1 pint of cherry tomatoes
fresh parmesan cheese, for grating over the salad
olive oil for roasting cherry tomatoes
salt and pepper

For the dressing:
whole garlic clove for roasting (5 garlic cloves for dressing, depending on your taste)
olive oil (start with 1/3 cup and then adjust to taste)
juice of one lemon
2 anchovy fillets
2 tsp dijon mustard
1/2 tsp salt
1 tbsp fresh parsley

What You’ll Do:

For the dressing:

Preheat oven to 400 degrees. Peel garlic head to expose outer layers of garlic cloves and cut off top of garlic head to expose inner layers. Drizzle with olive oil, cover in aluminum foil and place in oven for 30 minutes. Check to make sure that garlic has softened and then allow to cool. Once cooled, the garlic cloves should easily come out of their skins. Add 5 or more cloves to a food processor, depending on your taste. The garlic flavor will be much milder now that it has been roasted. Add the anchovy fillets, lemon juice, dijon mustard, salt, fresh parsley and olive oil to taste.

For the salad:

Preheat oven to 400 degrees. Toss the cherry tomatoes on a foiled baking sheet with olive oil, salt and pepper. Roast for 20 minutes or until the tomatoes start to blister slightly and are soft.

Remove kale leaves from the stems and roll up leaves. Cut leaves into thin ribbons. Toss kale with cherry tomatoes and dressing to taste. Sprinkle with grated parmesan cheese to taste. I recommend refrigerating for several hours before you serve, as the kale leaves will soften up some if they marinate in the dressing.

Kale Caesar SaladKale Caesar SaladKale Caesar SaladKale Caesar Salad Kale Caesar Salad

Served solo or with some chicken on top, you will love this kale caesar salad with roasted cherry tomatoes. It is the perfect light meal to break up the holiday heaviness. Thank you Phoebe and Cup of Jo for the great recipe!

Kale Caesar SaladKale Caesar SaladKale Caesar Salad

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