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A kale caesar salad with homemade caesar dressing from scratch and topped with air fried chickpea croutons! The perfect go-to salad to have as a main course or a side!
Prepping kale
- Type of kale: This recipe can be used interchangeable with kale or lacinato kale. I prefer to use lacinato kale (dinosaur kale) because it is more tender and works best in uncooked dishes.
- Remove stems: Kale stems are tough, bitter, and need to go. I cut down the thick stem on each side to remove. I do leave the top thin parts of the stem which are not as fibrous.
- Massage your kale: Raw kale can be tough, so by massaging it in a bowl of water, it helps tenderize the leaves making for a more pleasant salad. If cooking the kale for other dishes, you don’t have to massage.
Making an anchovy paste
Anchovies are traditionally found in caesar dressings. I know some are put off by them, but don’t be! They give such amazing umami to dishes and sauces, give them a chance! In a mortar and pestle I grind the anchovy and pressed garlic into a paste, which will go into the dressing.
Making the caesar dressing
- Egg yolk and olive oil: First you are going to emulsify the egg yolk. In a food processor or using an immersion blender, blend on low while slowly pouring in the olive oil. See below on partially cooking egg if you do not want to utilize a raw yolk.
- Anchovy paste: Next add in the anchovy paste we created in the mortar and pestle.
- Add in lemon juice, white wine vinegar, Worcestershire sauce, dijon mustard, finely grated fresh parmesan cheese, kosher salt, freshly ground black pepper. Pulse until fully combined, taste and adjust if necessary.
Egg yolk
Much like the anchovy, egg yolk is needed to get that amazing emulsified dressing. If you feel uncomfortable using a raw egg yolk, you can boil the egg for 3 minutes, place immediately in an ice bath, then peel and add the yolk. This cooks the outside whites and allows you to utilize the yolk safely.
Air fried chickpea croutons
You can make regular croutons for the salad (see this salad post on homemade croutons), but I like the added nutrients using chickpeas! I love using my air fryer to make crispy chickpeas because it is so quick. Drain, rinse, and dry a can of chickpeas. I added kosher salt, freshly ground black pepper, and garlic powder. After seasoning them, spray with avocado oil, then air fry for 10-12 minutes (shaking every so often) on 400 degrees until desired doneness.
Once your crispy chickpeas are done, I grate some freshly shaved parmesan on them while still warm, and toss to coat them. This is a snack in itself and make these all the time.
Assemble kale caesar
Grab your bowl of prepared kale leaves and drizzle some of the dressing over the top. Using tongs, gently toss to coat the leaves of the kale. In serving bowls, divide the dressed kale leaves among the bowls, sprinkle the chickpea croutons over the top, and grate or shave fresh parmesan over the top. Serve with extra dressing on the side and offer your guests freshly ground black pepper over the top!
Storing
- Caesar Dressing: The caesar dressing can be stored in the refrigerator in airtight container for up to 1 week. The dressing will separate, shake to combine again, prior to using.
- Kale: Kale should be dressed right before serving, do not store dressed or the kale will get soggy. You can prep the kale in advance, wrap in paper towel, and place in a ziplock bag to keep fresh.
- Chickpea croutons: Crispy chickpeas are best enjoyed the day of or within a few days of air frying. Store in a paper bag at room temperature.
Additional Salad Recipes:
- Lemon Dijion Vinaigrette and homemade croutons
- Mexican Garden Chicken Salad
- Grilled Corn and Halloumi Salad
- Asian Salad with Spicy Peanut Dressing
- Shaved Brussels Sprout Salad
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Kale Caesar Salad with Chickpea Croutons
Ingredients
Caesar Dressing
- 1 egg yolk ((see note #1))
- 3/4 cup olive oil or neutral oil
- 5 anchovy filets
- 4 tablespoons fresh lemon juice
- 2 garlic cloves (pressed or minced)
- 1 teaspoon red wine vinegar
- 1/4 cup freshly grated Parmigiano-reggiano cheese
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dijon mustard
- Kosher salt and freshly ground black pepper
Air Fryer Chickpea Croutons
- 15 ounces garbanzo beans (drained, rinsed, and dried)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Avocado spray
- 2 tablespoons freshly grated parmigiano-reggiano cheese
Salad
- 5 stalks Lacinato kale
- Garnish: Freshly grated parmigiano-reggiano cheese and freshly ground black pepper
Equipment
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Instructions
Caesar Salad Dressing:
- Using a mortar and pestle, add in the anchovy filets and garlic. Grind until a fine paste is formed. [If you do not have a mortar and pestle, finely mince both ingredients and using your knife or a spoon, crush into a paste]. Set aside.
- In a food processor or using an immersion blender, add the egg yolk. On low speed, while the egg yolk is blending, slowly pour in the oil until emulsified and smooth. Add in the rest of the ingredients: Lemon juice, anchovy paste, red wine vinegar, Worcestershire sauce, dijon mustard, parmesan, and a pinch of kosher salt and freshly ground black pepper. Pulse all the ingredients until smooth. Taste and adjust salt or acid if needed.
Air Fried Chickpea Croutons
- In a small bowl, add in the rinsed and dried chickpeas, salt, pepper, and garlic powder, toss to coat. Place in air frier basket and spray with avocado spray. Air fry on 400F for 10-12 minutes (shaking every 5 minutes) until desired crispiness. Remove from air fryer, put back in bowl, add fresh parmesan and toss while chickpeas are still warm.
Kale
- While the chickpeas are air frying, prep the kale. Remove stems: cut down the thick stem on each side to remove. I do leave the top thin parts of the stem which are not as fibrous.
- Massage kale: In a bowl of cold water, add kale leaves. Gently massage the kale leaves between your fingers for 3-4 minutes to help tenderize the leaves. Place in a salad spinner and dry the leaves.
- Assemble the salad: In a bowl, add the prepped kale leaves and drizzle a few tbsp of the caesar dressing. Gently toss the kale leaves until they are coated in the dressing. Top with crispy chickpea croutons and freshly grated parmesiano-reggiano. Serve with extra dressing on the side and freshly ground black pepper.
Notes
- If you feel uncomfortable using a raw egg yolk, you can boil the egg for 3 minutes, place immediately in an ice bath, then peel and add the yolk. This cooks the outside whites and allows you to utilize the yolk safely.
- This recipe can be used interchangeable with kale or lacinato kale. I prefer to use lacinato kale because it is more tender and works best in uncooked dishes.
- If you prefer regular croutons, see this salad post on how to make homemade croutons
- Storing Caesar Dressing: The caesar dressing can be stored in the refrigerator in airtight container for up to 1 week. The dressing will separate, shake to combine again, prior to using.
- Storing Kale: Kale should be dressed right before serving, do not store dressed or the kale will get soggy. You can prep the kale in advance, wrap in paper towel, and place in a ziplock bag to keep fresh.
- Storing Chickpea croutons: Crispy chickpeas are best enjoyed the day of or within a few days of air frying. Store in a paper bag at room temperature.
