Kale Caesar Salad
Ingredients
Salad
o 1 bunch of kale, roughly chopped
o 1 avocado, cubed
o 4 radishes, thinly sliced (with a mandolin or a knife)
o ¼ cup breadcrumbs
o 1 tbsp olive oil
o ¼ cup shaved parmesan
Dressing
o 3 cloves garlic, smashed
o 1 tbsp dijon mustard
o 1 tbsp tahini
o 2 tbsps lemon juice
o 1 tbsp white balsamic vinegar
o ¼ cup mayo
o ½ tsp kosher salt
o pinch black pepper
o pinch red pepper flakes
o ¼ cup olive oil
Directions
1. Make the dressing: combine the garlic, dijon, tahini, lemon juice, white balsamic vinegar, mayo, salt, pepper, and red pepper flakes in a food processor until combined (scraping down the sides as needed). Pour the olive oil in through the opening at the top, pulsing to combine. Taste and adjust the seasonings as desired.
2. Add the kale, avocado, and radishes to a large salad bowl.
3. Pour in the dressing and mix until all of the kale is coated. Top with the shaved parmesan.
4. Meanwhile, heat the olive oil and breadcrumbs in a small pan over medium heat, stirring occasionally. Make sure not to burn them – aim for a golden-brown color (~5 minutes).
5. Scatter the breadcrumbs over the salad then enjoy!
I know we don’t really need another version of a Caesar salad out in the world, but this has some fun twists to keep it interesting. First and foremost, the breadcrumbs: I had toasted breadcrumbs on a salad once and it changed my life. Trust me, they are infinitely better than croutons. Second, radishes may seem like an unnecessary addition to a Caesar salad, but they add a beautiful pop of color that makes it worth it (be careful if you use a mandolin – I’ve cut my fingers way too many times). Lastly, I made this salad for my dad and he said “this is the first kale salad I’ve ever liked.”