Tuscan Kale Caesar Salad

I discovered a new type of kale this week - Lacinato kale, also known as Tuscan kale or dinosaur kale. I much prefer this type for salad. What salad? A Caesar salad with homemade dressing, croutons and pomegranate seeds! 

Serves 2

  • 1/2 bunch Tuscan kale 
  • 1/4 cup pomegranate seeds


  • 1/8 cup olive oil
  • 2 cloves roasted garlic
  • 1/2 tablespoon fresh lemon juice
  • 1/2 medium size loaf French or Italian bread, stale and torn or sliced into bite-sized pieces 
  • 1/8 teaspoon salt


  • 1 small clove garlic
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Dijo mustard
  • 3/4 teaspoon anchovy paste, or to taste 
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons grated Asiago cheese

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons and place in a large bowl.

On to the dressing - place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine. Cover and place in refrigerator for about 30 minutes. 

While the dressing is chilling, prepare the croutons - preheat the oven to 400F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a spoon, mash the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt and bake for 8-10 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.

Add dressing, croutons and pomegranate seeds to bowl of kale and toss. Voila!