Kale Caesar Salad with Fried Chickpeas
Serves 45 mins prep5 mins cook
This isn’t a traditional Caesar salad and that’s what I love about it. I used kale rather than romaine and fried chickpeas instead of croutons. They’re crispy, crunchy, and I added plenty of salt, pepper, and a pinch of cayenne for a kick. The dressing isn’t traditional because there’s no Worcestershire, egg yolks, or anchovies but clings perfectly to the curly kale leaves and has a delectable savory bite. It will keep airtight in the fridge for up to one week. There’s Parmesan in the dressing as well as on top of the salad and I prefer Parm that’s been aged 24+ months for the depth of flavor.
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What you need
Instructions
Make the chickpeas: -1 To a large skillet, add the oil and heat over medium-high heat until shimmering. -1 Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 5 minutes. -1 Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, or to taste, optional cayenne, and toss to coat evenly; set aside. Make the dressing: -1 To a medium bowl, add the mayonnaise, lemon juice, mustard, garlic, 1/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. -1 Taste dressing and check for seasoning balance, making any necessary tweaks to suit personal preference (i.e more lemon juice, mustard, salt, or pepper). I add sugar to balance the savory quality and the acid. Transfer dressing to an airtight container or jar with a lid. Assemble the salad: -1 To a large bowl, add the kale, drizzle with dressing as desired, and toss to coat. I prefer to massage the kale with my hands so it’s well coated. -1 Transfer kale to a plate, evenly top with grated Parmesan, chickpeas, and serve immediately. Salad is best fresh.View original recipe