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Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts

Kale Caesar Salad with Pickled Red Onions and Artichoke HeartsI’m always looking for creative and yummy ways to use all the fresh, nutritious bounty our garden provides. This year we’ve been totally obsessed with kale and have planted more than ever. We’ve been giving our dehydrator quite the workout this summer with all the kale chips we’ve been making. (My Recipes: Taco Kale Chips and Nacho Kale Chips) And we’ve been enjoying our favorite Creamy Kale Baked Eggs and my Shiitake, Kale and White Bean Soup (leaving out the white beans since becoming more ‘paleo’) Then it happened. I had the most amazing Kale Caesar salad at one of my new favorite restaurants.

Terra Cafe is a super cool little place that features locally grown food and gluten free options (which is totally my kind of place!!)  If you’re in the Morgantown, WV area, I highly recommend stopping by for a bite to eat! I couldn’t get that Kale Caesar out of my mind. I kept thinking about it and with the plethora of kale our garden is producing right now, I just HAD to make it at home! Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts

Not only is kale amazing with a caesar dressing, it’s even BETTER when topped with my Pickled Red Onions and Artichoke Hearts. If you are Dairy-Free or Paleo, no worries this salad is perfectly beautiful with or without the parmesan cheese. I’ve created this caesar salad dressing to be quick and easy. No complicated steps and YES it does contain anchovies. I know many people ‘say’ they don’t like anchovies, however if you like a caesar salad you do! They are the KEY ingredient to getting that authentic caesar flavor. Trust me on this.

Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts

Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts

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Ingredients

For the Caesar Dressing:

For the Salad:

Instructions

  • In your blender, combine all your dressing ingredients and blend until smooth
  • Toss kale with your caesar dressing, top with pickled red onions, artichoke hearts and freshly grated parmesan cheese

Notes

Dressing recipe will yield about 16 cups of dressed kale salad. Refrigerate any leftover dressing.
Place any leftover anchovies in a small baggie and keep in the freezer to use to make a batch of the dressing later.
For 21DSD, leave out parmesan cheese and make pickled red onions w/o the honey.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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3 Comments

  1. This looks SO good. I’ve been dying to try out kale caesar and I love the idea of having it with pickled red onions. Yum !

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