Ingredients
Salad Greens
- 1 small bunch kale, about 8 ounces (curly or Lacinato kale)
- A few pinches kosher salt
- 1 large head romaine, chopped (about 4 cups)
Olive Oil
- 2 tablespoons extra-virgin olive oil (divided)
Croutons
- 5 slices day-old bread (or 5 ounces crusty artisan bread, torn into 1-inch pieces)
Dressing and Toppings
- Homemade Caesar dressing (or your favorite store-bought Caesar dressing)
- ⅔ cup shaved Parmesan cheese
- ½ cup air fryer chickpeas (optional)
- 1 small lime (optional for a fresh, citrusy twist)
Instructions
- Massage the Kale: Preheat your oven to 375°F and prepare a rack in the center. Remove kale leaves from stems and discard stems. Chop leaves into fine ribbons, yielding about 6 cups. Place kale in a large mixing bowl, sprinkle with kosher salt, and drizzle with 2 teaspoons of olive oil. Using your hands, massage the kale in large handfuls until it darkens and softens.
- Combine Romaine: Add the chopped romaine lettuce to the bowl with the massaged kale and gently toss to mix.
- Prepare Croutons: Spread the torn bread pieces onto an ungreased baking sheet. Drizzle the remaining 2 tablespoons plus 2 teaspoons of olive oil over the bread and sprinkle with a pinch of salt. Toss the bread pieces to coat evenly, then arrange in a single layer.
- Bake Croutons: Bake the bread in the preheated oven for about 15 minutes or until golden and crisp, tossing once or twice during baking to ensure even crisping. Cooling croutons before chopping ensures they don’t become soggy.
- Assemble Salad: In the large bowl with kale and romaine, add half of the shaved Parmesan, half of the croutons, and half of the chickpeas if using. Drizzle about half of the Caesar dressing over the greens and toppings. Optionally, squeeze the juice of the small lime for a bright, refreshing flair.
- Toss and Serve: Use tongs or hands to thoroughly toss the salad until every leaf is lightly and evenly coated with dressing. Add more dressing as needed to avoid soggy leaves. Finally, sprinkle the remaining Parmesan, croutons, and chickpeas on top. Serve immediately or refrigerate for up to 4 hours for a chilled version.
Notes
- Massaging kale is crucial for softening the tough leaves and reducing bitterness.
- Use day-old or crusty bread for croutons to achieve the best texture.
- Air fryer chickpeas add extra crunch and protein, but they are optional.
- Lime juice is optional but adds a bright, fresh note reminiscent of Sweetgreen’s style.
- Store leftovers covered in the refrigerator and enjoy within 4 hours for best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
