Grilled Kale Caesar Salad

Kale is a tough but versatile green! Soften up the kale by grilling it! The crunchy grilled pieces add phenomenal texture to this kale caesar salad. Plus, we've whipped up a delicious anchovy-free caesar dressing. 

Grilled Kale Caesar Salad

Ingredients

• 1 head Starbor Kale (curly kale)

• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cup crispy chickpeas
• 1 large avocado, sliced (optional)

Crispy Chickpeas

• 1.5 cups cooked chickpeas, drained and rinsed
• 1 1/2 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Caesar Dressing ( without anchovies)

• 1 cup mayo
• 1/2 cup shredded parmesan
• 2 tsp Worcestershire sauce
• 1 tbsp white vinegar
• 2 tsp dijon mustard
• 2 cloves garlic, chopped
• 1/4 tsp black pepper
• Juice from half a lemon
• 2 tbsp olive oil

Directions

Chickpeas

1. Step One: Pre-heat oven to 425 degrees F. Drain and rinse chickpeas and place them on a paper towel. Pat dry.
2. Step Two: Add chickpeas to a bowl, toss with olive oil, salt, and pepper.
3. Step Three: Place on a baking sheet in a single layer and bake for 30 minutes, tossing midway through. Let cool.

Salad dressing

1. Step One: In a food processor, add all of the ingredients except for the olive oil.
2. Step Two: Puree the ingredients. Slowly add half of the olive oil as it purees.
3. Step Three: Taste it. Add the second tbsp olive oil if the dressing is still too thick. Add to salad when ready.

Salad

1. Step One: Pre-heat your grill on high.
2. Step Two: Drizzle kale with one tablespoon of olive oil and massage the leaves. Place the kale on the grill with fluffier leaves (front side) side down. Grill for 1-2 minutes until the leaves are charred. Flip and grill for an additional minute. Remove the kale from the grill.
3. Step Three: Once the leaves are not too hot to touch, remove the leaves from stem. Add to a bowl, toss with dressing, and add chickpeas and tomatoes. Add avocado if desired. Serve and enjoy!