Chipotle Kale Caesar Salad
This Chipotle Kale Caesar Salad is packed with all the flavor of a Caesar salad, with a little extra nutrition from the kale and a nice spicy kick from chipotle peppers!
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Makes: 6 servings (as a side dish)
Ingredients
- 3 garlic cloves
- 4 anchovies
- 2 chipotle peppers in adobo sauce
- 1 Tbsp dijon mustard
- 1 egg yolk
- 2 Tbsp lemon juice
- ¼ cup extra virgin olive oil
- 4 cups kale, cleaned, ribs removed, and chopped roughly
- 1 batch garlic chili croutons (recipe below)
- ¼ cup shredded parmesan cheese
Garlic Chili Croutons
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 3 cups cubed french bread
- 1 tsp chili powder
- Coarse salt
Instructions
- Put garlic, anchovies, chipotle peppers, dijon mustard, egg yolk, and lemon juice in a blender and puree until smooth.
- Slowly pour olive oil into the dressing, while continuing to blend, until you reach desired consistency. You may need a little less than ¼ cup.
- Place chopped kale in a large bowl and drizzle Caesar dressing over it, trying to lightly coat as much kale as possible. Use your hands to gently massage the dressing into the kale for a more tender kale. Top salad with croutons and shredded parmesan cheese.
Garlic Chili Croutons
- In a medium pan over medium-high heat, heat olive oil. Add garlic to pan and cook for about 30 seconds.
- Add bread to pan and sprinkle with chili powder and coarse salt. Cook for about 3 minutes, stirring gently with a wooden spoon, until crispy.
- Discard garlic and let croutons cool.
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