Roasted Garlic & Kale Caesar Salad

This Roasted Garlic & Kale Caesar Salad is not just your typical salad; it’s a flavorful experience that deserves a spot at the table for any occasion. The roasted garlic infuses the dressing with a sweet, caramelized richness, while the kale provides a satisfying crunch that makes each bite memorable. It’s perfect for gatherings, celebrations, or simply a hearty weeknight dinner.

When you combine the savory notes of crispy bacon and anchovies with the bright acidity of fresh lemon juice, you’re not just creating a salad, but a delightful harmony of flavors that will impress everyone. This dish speaks to those who cherish bold flavors and wholesome ingredients.

Why you’ll love roasted garlic & kale caesar salad

• Packed with flavor from roasted garlic and crisp bacon.
• Wholesome ingredients make it a nutritiously satisfying choice.
• Hurry up—most of it can be made ahead!
• The texture contrast is simply delightful—crunchy greens, crispy croutons.
• Great as a side or a main dish for any meal.

What ingredients do I need for roasted garlic & kale caesar salad?

• 2 heads garlic
• olive oil, as needed
• kosher salt
• ¾ lb raw, sliced bacon
• ¼ cup freshly squeezed lemon juice
• 1 tbsp dijon mustard
• 3 anchovy fillets packed in oil, drained
• ½ cup grated parmesan cheese
• 1 cup olive oil
• freshly cracked black pepper
• 1 bunch (6-7 large leaves) lacinato kale, stemmed + rinsed + dried
• ½ lb crusty italian bread, torn into ½” pieces
• 3 hearts of romaine, both ends trimmed + rinsed + dried
• 1 small chunk parmesan cheese, shaved for topping

Ingredient notes & swaps

• If you don’t have lacinato kale, any sturdy kale variety will work.
• You can substitute bacon with crispy chickpeas for a vegetarian option.
• If anchovies aren’t your thing, consider adding capers for a similar umami hit.

How do I make roasted garlic & kale caesar salad step-by-step?

This salad is straightforward to prepare, taking just a little time to roast the garlic and bacon to perfection. Follow these simple steps to create a delicious dish:

1. Preheat the oven to 300°F and cut the tops off the garlic heads, revealing the cloves. Place them on foil, drizzle with olive oil, and sprinkle with salt. Wrap and roast until soft and golden—about 2 hours. Let cool.
2. Increase the oven temperature to 425°F. Lay bacon slices on a sheet pan and roast until crispy for 20-22 minutes. Drain on paper towels and chop once cooled.
3. In a food processor, blend lemon juice, dijon mustard, anchovies, and ¼ cup grated parmesan. Squeeze the roasted garlic into the bowl, pulse to combine, and drizzle in 1 cup olive oil while blending. Season to taste with salt and pepper.
4. Slice the kale into ¼” pieces, place in a large bowl, and add a spoonful of dressing. Massage the kale for about 30 seconds and let it sit for 10 minutes to soften.
5. In a skillet over medium heat, coat with olive oil and toast the torn bread until golden and crisp, stirring often. Season with salt and allow croutons to cool.
6. Chop the romaine into ¼” slices and add to the kale with more dressing. Toss to soften the romaine slightly and mix in bacon, croutons, and remaining parmesan.
7. Serve on a platter, topped with parmesan shavings and freshly cracked black pepper.

Pro Tip: Make sure to watch the croutons closely while they toast; they can go from perfect to burnt quickly.

How should I serve it?

This roasted garlic & kale caesar salad works beautifully as a standalone meal or a side dish. Top it with shaved parmesan for an elegant presentation. Pair it with grilled chicken or fish for a complete meal, and don’t forget a nice crusty loaf of bread to round out the table.

Can I make it ahead? How do I store and reheat it?

Yes! You can roast the garlic and bacon a day in advance, and store them in the fridge. The salad is best served fresh, but you can keep leftovers in an airtight container for a day or two. Just note that the croutons may lose their crunch. If so, quickly toast them again in the oven before serving.

How do I fix common issues?

• If the salad is too salty: Scale back on the added salt in the dressing.
• If it tastes bland: Adjust with more lemon juice or a dash of vinegar for brightness.
• If it’s soggy: Serve the dressing on the side.

What variations can I try?

Feeling adventurous? Swap out kale for spinach or arugula for a different green. You can also add cherry tomatoes or sliced radishes for added color and crunch. Experiment with different cheese varieties, like feta or goat cheese, for a unique twist.

FAQs

Can I use regular garlic instead of roasted?
While you can use raw garlic, it will impart a sharper flavor. Roasting mellows the garlic and adds a wonderful sweetness to the salad.

Are there gluten-free options?
Absolutely! Just substitute the crusty Italian bread with gluten-free bread or use store-bought gluten-free croutons.

Can I make this salad vegan?
To make it vegan, skip the bacon and anchovies. You can replace parmesan with a vegan alternative or nutritional yeast for a cheesy flavor.

How do I ensure my kale is tender?
Massaging the kale with dressing helps soften the leaves, but you can also let it sit for a bit longer after massaging for even more tenderness.

Roasted Garlic & Kale Caesar Salad

This Roasted Garlic & Kale Caesar Salad is a bold twist on the classic. Sweet roasted garlic blends into a creamy dressing, crisp kale brings a satisfying crunch, and smoky bacon adds depth. Perfect as a hearty side or a light main dish for any meal.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

Roasted Garlic & Kale Caesar Salad

• 2 heads garlic tops cut off
• olive oil as needed
• kosher salt to taste
• ¾ lb bacon raw, sliced
• ¼ cup freshly squeezed lemon juice
• 1 tbsp dijon mustard
• 3 fillets anchovies packed in oil, drained
• ½ cup grated parmesan cheese
• 1 cup olive oil
• freshly cracked black pepper to taste
• 1 bunch lacinato kale 6–7 large leaves, stemmed, rinsed, dried
• ½ lb crusty Italian bread torn into ½” pieces
• 3 hearts romaine trimmed, rinsed, and dried
• 1 small chunk parmesan cheese shaved for topping

Method

 

1. Preheat oven to 300°F. Cut tops off garlic heads, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast until soft and golden, about 2 hours. Cool completely.
2. Increase oven temperature to 425°F. Lay bacon on a baking sheet and roast 20–22 minutes until crisp. Drain on paper towels and chop once cooled.
3. In a food processor, combine lemon juice, dijon mustard, anchovies, and ¼ cup parmesan. Squeeze roasted garlic into the bowl, pulse, then slowly drizzle in olive oil. Season with salt and pepper.
4. Slice kale into thin strips and place in a large bowl. Add a spoonful of dressing and massage kale for 30 seconds. Let rest for 10 minutes to soften.
5. In a skillet, toast torn bread in olive oil over medium heat until golden and crisp. Season with salt and let cool.
6. Chop romaine and add to kale with more dressing. Toss gently, then fold in bacon, croutons, and remaining parmesan.
7. Serve on a platter topped with shaved parmesan and black pepper. Enjoy immediately for best crunch.

Notes

Pro Tip: Watch croutons closely while toasting; they brown quickly. For a vegetarian version, swap bacon for crispy chickpeas and anchovies for capers.