Easy Roasted Garlic & Kale Caesar Salad

If you ask me, Caesar salad is one of those classics that never gets old.

This leafy green salad gets a healthy makeover with roasted garlic and fresh kale instead of the usual romaine. The roasted garlic adds a mellow, nutty flavor that pairs perfectly with the earthy kale.

It’s tossed with a creamy homemade Caesar dressing and topped with crunchy croutons and sharp Parmesan cheese. The kale holds up well to the bold dressing and gets better as it sits.

It’s a satisfying side dish that feels fancy but comes together easily, perfect for weeknight dinners or weekend entertaining.

What Kind of Kale Should I Use?

For this Caesar salad, lacinato kale (also called dinosaur kale or Tuscan kale) is your best bet since it has a tender texture and holds up well to the dressing without getting soggy. You can also use regular curly kale if that’s what you have on hand, but you’ll want to massage it with a little olive oil and salt first to break down the tough fibers. Baby kale is another good option and requires no prep work since it’s already tender. Just make sure whatever kale you choose is fresh with crisp leaves and no yellowing or wilted spots.

Options for Substitutions

This Caesar salad is pretty adaptable, so here are some swaps you can make:

• Lacinato kale: Can’t find lacinato kale? Regular curly kale works fine, just massage it a bit longer to soften those tougher leaves. You could even skip the kale entirely and go with all romaine if you prefer.
• Anchovy fillets: If anchovies aren’t your thing, try 1 tablespoon of worcestershire sauce or 1 teaspoon of anchovy paste instead. For a completely anchovy-free version, add an extra tablespoon of parmesan and a pinch of salt.
• Bacon: Turkey bacon or pancetta work as good substitutes. For a vegetarian option, try roasted chickpeas or skip the meat altogether and add extra croutons for crunch.
• Crusty Italian bread: Any day-old bread works for croutons – sourdough, french bread, or even whole wheat. Just adjust the seasoning since different breads have varying salt levels.
• Fresh lemon juice: Bottled lemon juice can work in a pinch, but use about 2 tablespoons less since it tends to be more acidic than fresh.
• Dijon mustard: Regular yellow mustard or whole grain mustard can substitute, though the flavor will be a bit different. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting garlic is cranking up the heat too high, which burns the outside while leaving the inside raw – keep your oven at 400°F and wrap those garlic heads in foil with a drizzle of olive oil for perfectly caramelized cloves.

Don’t skip massaging the kale with a pinch of salt and olive oil for at least 2-3 minutes, as this breaks down the tough fibers and makes it much more enjoyable to eat.

When making your croutons, spread the bread pieces in a single layer and flip them halfway through baking to ensure even browning, and resist the urge to overdress the salad – add the dressing gradually and toss gently to avoid wilting the greens.

Finally, wait until just before serving to add the dressing and toppings, since dressed kale and romaine can become soggy quickly and nobody wants a limp Caesar salad.

What to Serve With Roasted Garlic & Kale Caesar Salad?

This hearty Caesar salad is pretty filling on its own thanks to the bacon and homemade croutons, but it pairs beautifully with grilled chicken, salmon, or shrimp if you want to make it a complete meal. Since it’s got such rich, savory flavors from the roasted garlic and anchovies, I love serving it alongside something simple like grilled steak or pork chops. The salad also works great as a starter before pasta dishes like spaghetti carbonara or chicken parmesan, since the Caesar flavors won’t compete with your main course. For a lighter approach, try it with a bowl of minestrone soup or a simple tomato bisque for a nice contrast to all those bold, garlicky flavors.

Storage Instructions

Keep Fresh: This salad is definitely best enjoyed fresh, but you can prep some components ahead! Store the roasted garlic and homemade croutons in airtight containers at room temperature for up to 3 days. Keep the caesar dressing in the fridge for up to a week in a sealed jar.

Prep Ahead: Want to get a head start? You can wash and chop your greens up to 2 days ahead – just wrap them in paper towels and store in the fridge. The bacon can be cooked and crumbled a day or two early too. Just keep everything separate until you’re ready to toss it all together.

Leftovers: If you have leftover dressed salad, it’ll keep in the fridge for about a day, though the greens will get a bit wilted. The croutons might lose their crunch, but honestly, I think soggy croutons in caesar dressing are pretty tasty too!

Preparation Time	15-20 minutes
Cooking Time	130-150 minutes
Total Time	145-170 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 80-90 g
• Fat: 210-225 g
• Carbohydrates: 110-130 g

Ingredients

For the roasted garlic dressing:

• 1 cup olive oil (for emulsifying the dressing)
• 3 oil-packed anchovy fillets, drained (adds umami depth)
• Olive oil, for roasting and blending (I use extra-virgin for better flavor)
• Freshly ground black pepper, to taste
• 1 tbsp Dijon mustard
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• Kosher salt, to taste
• 2 heads garlic (roasted until golden and caramelized)
• 1/4 cup fresh lemon juice (about 2 lemons)

For the salad:

• 1 bunch lacinato kale (stems removed, torn into bite-sized pieces)
• 1 piece Parmesan cheese (for shaving with a vegetable peeler)
• 3 romaine lettuce hearts (rinsed and dried thoroughly)

For the crunchy toppings:

• Olive oil, for toasting (canola works too if preferred)
• 1/2 lb rustic Italian bread (torn into 1/2-inch pieces)
• 3/4 lb thick-cut bacon (cooked until crispy, then crumbled)

Step 1: Roast the Garlic and Cook the Bacon

• 2 heads garlic
• Olive oil, for roasting
• Kosher salt
• 3/4 lb thick-cut bacon

Start by preparing the garlic: cut off the top quarter of both garlic heads to expose the cloves, then place them on a piece of foil, drizzle generously with olive oil, sprinkle with kosher salt, and wrap the foil around them to create a sealed packet.

Roast at 300°F for about 2 hours until the garlic is golden and completely caramelized.

Meanwhile, arrange the bacon strips on a separate baking sheet and roast at 425°F for 20-22 minutes until crispy.

Once both are done, remove from the oven and let cool slightly.

The bacon can be chopped into bite-sized pieces once cool enough to handle.

I like to roast the garlic and bacon together since they use the oven at different temperatures—just stagger the garlic going in first so they finish around the same time.

Step 2: Make the Creamy Roasted Garlic Caesar Dressing

• 2 heads garlic
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 3 oil-packed anchovy fillets, drained
• 1/2 cup grated Parmesan cheese
• 1 cup olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Squeeze the soft roasted garlic cloves from their skins into a blender—they should come out easily.

Add the lemon juice, Dijon mustard, drained anchovy fillets, and the 1/2 cup of grated Parmesan cheese.

Blend until smooth and well combined, which will take about 30-45 seconds.

Then, with the blender running on low speed, slowly pour in the 1 cup of olive oil in a thin stream—this emulsifies the dressing and creates a creamy, luxurious texture rather than a separated vinaigrette.

Once fully incorporated, taste and adjust the seasoning with kosher salt and freshly ground black pepper to your preference.

The key here is patience with the oil—adding it slowly ensures the dressing comes together properly and stays creamy.

Step 3: Toast the Bread Croutons

• 1/2 lb rustic Italian bread
• Olive oil, for toasting
• Kosher salt

While the dressing is being made, heat olive oil in a large skillet over medium-high heat.

Once shimmering, add the torn bread pieces (about 1/2-inch chunks) and toast, stirring frequently, until golden brown and crispy on all sides—this usually takes 5-7 minutes depending on your bread.

Sprinkle with kosher salt immediately after removing from heat.

Transfer to a paper towel-lined plate to cool and crisp up further.

The croutons can be made ahead and stored in an airtight container, but they’re best used fresh the same day.

Step 4: Massage and Soften the Kale

• 1 bunch lacinato kale
• Creamy roasted garlic Caesar dressing from Step 2

Remove the tough stems from the lacinato kale and tear the leaves into bite-sized pieces.

Place the kale in a large salad bowl and pour about one-third of the creamy dressing from Step 2 over it.

Using your hands, massage the kale gently but thoroughly for about 30 seconds—this breaks down the cell walls and makes the kale tender while allowing it to absorb the flavor of the dressing.

Let the dressed kale sit for 10 minutes before moving forward.

This resting period is crucial because it softens the kale’s texture and develops the flavor, so don’t skip it even though it seems simple.

Step 5: Assemble and Finish the Salad

• 3 romaine lettuce hearts
• Massaged kale from Step 4
• Remaining creamy roasted garlic Caesar dressing from Step 2
• Crumbled bacon from Step 1
• Toasted croutons from Step 3
• 1 piece Parmesan cheese
• Freshly ground black pepper, to taste

After the kale has rested, tear the romaine lettuce hearts into ribbon-sized pieces and add them to the bowl with the massaged kale.

Pour the remaining dressing over the greens and toss gently until everything is well coated.

Add the crumbled bacon from Step 1 and the toasted croutons from Step 3, then toss again to combine.

Transfer the salad to a serving platter or individual plates.

Using a vegetable peeler, create thin shavings of Parmesan cheese over the top of the salad, then finish with a generous crack of freshly ground black pepper.

Serve immediately while the croutons are still crispy.