This is the OG Kale Pasta Caesar salad recipe and Is one of those recipes you’ll want to make again and again. This Kale Caesar Pasta Salad is loaded with pasta, kale and crispy roasted chickpeas for a hearty and wholesome pasta salad that is perfect for any occasion! This recipe comes together in under 40 minutes and can even be prepared in advance for meal prep.

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Kale Caesar Pasta Salad

• Author: Chef Mia

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Description

Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?

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Ingredients

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• 1 can chickpeas (15 oz)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 3 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 1 garlic clove
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tbsp water
• 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
• 1/3 cup grated parmesan cheese (omit for vegan)
• 5 cups shredded kale

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Instructions

1. Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
2. blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
3. Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

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The Best Homemade Caesar Salad

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The Best Homemade Caesar Salad

• Author: Chef Mia

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Description

This really is the best homemade Caesar salad! With homemade croutons and a creamy homemade dressing.

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Ingredients

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• 3 cups torn bread cubes (, about half of a small loaf)
• 2–3 tablespoons olive oil
• Heavy pinch of salt
• ¼ cup mayonnaise
• 1 clove of garlic (, minced)
• 1 tablespoon fresh lemon juice
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon coarse salt
• ½ teaspoon ground black pepper
• 1 head romaine lettuce (, washed and torn or chopped into bite-sized pieces)
• Dressing
• cup Parmesan cheese (, grated, shaved or shredded)
• Croutons

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Instructions

1. Preheat oven to 375°F.
2. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
3. Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss them as needed.
4. Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
5. Whisk together all ingredients.
6. Store in the fridge until ready to use. Can be made at least 1 week in advance.
7. In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
8. Add half of the croutons and Parmesan cheese and toss again.
9. Top with remaining croutons and cheese and serve immediately.

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Grilled Romaine Caesar Salad is the perfect grilled side dish! Recipe for homemade caesar dressing included!

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Grilled Romaine Caesar Salad Recipe

• Author: Chef Mia

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Description

A simple and delicious grilled romaine Caesar salad elevated with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.

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Ingredients

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• 2 hearts of romaine, (sliced in half lengthwise)
• 2 lemons, (cut in half)
• ½ baguette, ((we use gluten free) sliced on a bias in ¼ inch slices)
• extra virgin olive oil
• 2 anchovies
• 2 garlic cloves
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 3 tablespoons grated parmesan cheese
• ¼ cup grilled lemon juice ((approx 1 large lemon))
• 2 egg yolks
• ½ teaspoon Dijon mustard
• ½ cup extra virgin olive oil
• Parmesan Cheese
• Crispy pancetta or bacon
• Grilled Chicken
• Grilled Salmon

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Instructions

1. Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.
2. Drizzle bread with olive oil (a light coating).
3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
4. Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).
5. Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

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Grilled Romaine Caesar Salad is the perfect grilled side dish! Recipe for homemade caesar dressing included!

Print

Grilled Romaine Caesar Salad Recipe

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

A simple and delicious grilled romaine Caesar salad elevated with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons, and instructions on how to grill romaine lettuce.

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Ingredients

Scale 1x2x3x

• 2 hearts of romaine, (sliced in half lengthwise)
• 2 lemons, (cut in half)
• ½ baguette, ((we use gluten free) sliced on a bias in ¼ inch slices)
• extra virgin olive oil
• 2 anchovies
• 2 garlic cloves
• ½ teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 3 tablespoons grated parmesan cheese
• ¼ cup grilled lemon juice ((approx 1 large lemon))
• 2 egg yolks
• ½ teaspoon Dijon mustard
• ½ cup extra virgin olive oil
• Parmesan Cheese
• Crispy pancetta or bacon
• Grilled Chicken
• Grilled Salmon

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Instructions

1. Preheat grill for indirect cooking using two-zone grilling method. Target 400 degrees F in the cooking chamber.
2. Drizzle bread with olive oil (a light coating).
3. Place the romaine hearts, lemons, and baguette slices on the grill on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
4. Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).
5. Place the anchovies, garlic, salt, pepper, and parmesan cheese in the food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

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