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Kale Caesar Salad
and hard boiled eggs / artichokes / croutons

Active: 35 min Total: 35 min
The combination of kale and romaine lettuce give this version of Caesar Salad a more nutritious twist while still retaining the classic crunch. Top the salad with hard-boiled eggs and croutons.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Kale Caesar Salad with Artichokes and Eggs:
  • Eggs - 8
  • Flatbreads, like naan - 2 small , cubed
  • Kale, any type - 1 bunch , stems removed and leaves shredded
  • Lettuce, romaine - 1 hearts , shredded
  • Artichokes, marinated in oil (6.5 oz / 184 g) - 1 jar , drained and rinsed
Vegetarian Caesar Dressing:
  • Garlic - 1 clove , chopped
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Soy sauce - 1 tsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

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Prep

  1. Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
  2. Make vegetarian Caesar dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic. Combine garlic with mayonnaise, mustard, lemon juice, soy sauce, and olive oil. If you prefer a smooth dressing, you can blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Flatbreads - Slice flatbreads into small cubes for croutons. (Can be done up to 2 days ahead)
  4. Kale / Lettuce - Prep as directed and combine.
  5. Artichokes - Drain and rinse. If the artichoke hearts are quite large, you can roughly chop them.

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Make

  1. Heat oven to 400F / 204C.
  2. Spread flatbread cubes out on a sheet pan. Drizzle with some cooking oil and toss to combine. Transfer to oven and bake, shaking the pan halfway through cooking, until flatbread cubes are crisp, 5 to 8 minutes.
  3. While flatbread cubes bake, peel and chop eggs.
  4. Give dressing a stir. Season with a pinch of salt and pepper, if needed.
  5. To assemble salads, toss together kale, lettuce, artichokes, flatbread croutons, and some of the dressing. Top salads with eggs and drizzle with some more dressing if you’d like.

Nutrition Facts

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