Recipes // Salads // Vegetarian Kale Caesar Salad with Roasted Garlic Dressing

Vegetarian Kale Caesar Salad with Roasted Garlic Dressing


Makes 4 side servings


  • 1 bunch Dinosaur or Lacinato kale
  • ½ cup cubed baguette or country white bread
  • 1 tablespoon olive oil
  • ¼ cup Parmesan shavings
  • ½ - ¾ cup roasted garlic vinaigrette (recipe follows)


  1. Remove the thick stalks from the center of the kale. Pile the leave on top of one another and roll together into a cigar. Cut the kale into thin ribbons (much like julienning basil).
  2. Preheat the broiler. Toss the bread together with the olive oil on a parchment-lined baking sheet. Toast in the oven until golden brown, about 2 minutes.
  3. In a large mixing bowl, toss the kale together with the vinaigrette. Divide among 4 plates and top with the croutons and shaved parmesan.

Roasted Garlic Dressing

Makes about 1 cup


  • 1 head garlic
  • Olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon salt


  1. Preheat the oven to 400 degrees F.
  2. Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins.
  3. Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up 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.
  4. When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic clove along with the vinegar, mustard, honey, salt, and ⅓ cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing – much like Caesar.
  5. Store in an airtight container for up to 2 weeks.
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