There is a DIY super healthy salad bar chain in DC called Sweetgreen that I love. I could eat there every day and never get tired of it. I always get the same thing – a kale Caesar (hold the tomato) and a green juice for later. One of the biggest surprises from working with Sargento on my flavor journey is my new found love for kale and dark greens. 6 months ago I never, ever, ever would have ordered a kale salad. Now I want to eat it every day, and sometimes more than once a day. As much as I love going to Sweetgreen, it is kinda far from my house, and DC traffic is always a gamble, so I decided to make my own at home. It is just as good if not better, if I do say so myself.
My version is a little different than theirs, I use a more vinaigrette-type dressing, and they use a creamy one. You could even use a high quality bottled dressing if you wanted to. In place of croutons, they use Parmesan crisps and it is a brilliant idea. Parmesan crisps are really easy to make at home. Just line a baking sheet with parchment and spread the cheese in a thin layer, bake until the edges are brown and crisp. The crisps are great in soups too. Another thing I love about this salad is the squeeze of fresh lime right before you eat it. I love the fresh hit. I would never have thought to do that on my own, thanks Sweetgreen!
On a personal note, Happy Birthday to my Nonnie. Hope that your day is wonderful, we wish that we could spend it with you. xoxo.
1 (5-oz.) bag Sargento Artisan Blends Parmesan Cheese
1 head curly kale
1 head romaine
Dressing
Lime wedges
Roasted chicken, cut into small chunks
Dressing:
1 clove minced garlic
1 Tablespoon Dijon mustard
1 Tablespoon raw honey
1 Tablespoon lemon juice (or lime)
Salt and pepper
1/3 cup extra virgin olive oil
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer. (Next time, I would probably do about 6 smaller rounds. I like the burnt edges.)
Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.
Let cool completely and break into small pieces.
Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well.
Add olive oil and shake again. Taste for seasoning,
To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.
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PinIngredients
- 1 (5-oz.) bag Sargento Artisan Blends Parmesan Cheese
- 1 head curly kale
- 1 head romaine
- Dressing
- Lime wedges
- Roasted chicken, cut into small chunks
Dressing:
- 1 clove minced garlic
- 1 Tablespoon Dijon mustard
- 1 Tablespoon raw honey
- 1 Tablespoon lemon juice (or lime)
- Salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, single layer. (Next time, I would probably do about 6 smaller rounds. I like the burnt edges.) Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp. Let cool completely and break into small pieces.
- Wash the kale. Cut out the stalks. Cut into thin strips. Cut the romaine into thin strips also.
- Add the garlic, Dijon, honey, lemon juice, salt and pepper to a mason jar. Shake well. Add olive oil and shake again. Taste for seasoning,
- To make the salad, add the kale, romaine, chicken, and Parmesan crisps to a large bowl. Add about half of the dressing. Toss well, and add more dressing if needed.
- Serve with lime wedges and squeeze over the salad.
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**
August 29th, 2013 at 8:33 am
This is one awesome salad!! I love those parmesan crisp and the use of kale instead of lettuce. I love kale!
August 29th, 2013 at 10:11 pm
I cannot take an ounce of credit, totally got the idea from Sweetgreen. I also love how the romaine cuts the kale a little and add some sweetness.
August 29th, 2013 at 8:59 am
I have a SweetGreen by me and I LOVE the Kale Caesar salad! I was skeptical to order it at first but I am so glad that I did. The best part is the parmesan crisps. Thanks for sharing this recipe…I look forward to trying it at home! I just made a kale salad last night. Loving Kale lately.
August 29th, 2013 at 10:11 pm
Me too! Cannot get enough kale these days. Must better craving than my usual cookie craving though. 🙂
August 29th, 2013 at 9:34 am
I have a secret love affair with parmesan crisps! 🙂
August 29th, 2013 at 10:10 pm
Me. Too. Only mine is not so secret.
August 29th, 2013 at 10:13 am
AHH!! This is my new favorite salad! Sweetgreen just opened in Boston and I have yet to order anything besides this because it is so good. Love the recipe and can’t wait to make it at home now!
August 29th, 2013 at 10:09 pm
I know! Isn’t it amazing?
August 29th, 2013 at 10:21 pm
Gorgeous salad! This looks absolutely amazing, and I love your parmesan crisps! I must try making those, soon.
Pinned this! 🙂
September 2nd, 2013 at 9:55 am
Thank you Abbie! I could eat this salad every day.
August 30th, 2013 at 11:11 am
Kale in my caesar salad? I don’t really have a lot of love for kale, but this salad is certainly something I’m willing to try. Maybe it’s the parmesan crisps calling to me.
September 2nd, 2013 at 9:53 am
You should give it a go. Even if you think that you don’t like kale. You might fall in love with it.
August 31st, 2013 at 10:58 am
What a great idea! The parmesan crisps are so innovative- I love it!
September 2nd, 2013 at 9:50 am
Thank you! I cannot take the credit, it was all Sweetgreen’s idea.
September 5th, 2013 at 11:26 am
I’ve made this salad 4 times since you posted it and I can’t get enough of it. I’ve always wanted to try kale but wasn’t sure about it, so this was a great introduction to this beautiful green. Now I’m hooked (and my family LOVES the parmesan crisps!)
September 10th, 2013 at 10:14 pm
Wow! I am so glad that you love it as much as I do!
September 8th, 2013 at 12:23 pm
Gotta love recipes where you can get just about everything at a farmer’s market!
September 10th, 2013 at 10:10 pm
Agreed!
September 24th, 2013 at 7:27 am
made this last night and loved it! those parmesan crisps need to make a regular appearance in my life.. thank you for a wonderful recipe!
September 24th, 2013 at 8:02 pm
I agree. Love those things so much! So perfect in a salad.
September 3rd, 2014 at 1:29 pm
I’m making this for dinner tonight – love this recipe! 🙂
September 3rd, 2014 at 2:39 pm
Yeah! I love this salad too. I haven’t made it in awhile, I need to add it to my list of things to make for dinner. Thanks for the reminder.
April 26th, 2015 at 1:06 pm
I too am a fan of Sweet Green. We enjoy going to the Sweet Green located near University of Maryland. Of course, I have tried to replicate the Kale Caesar Salad. I have looked over your ingredient list and I can’t wait to try your recipe. Something tells me we are really going to enjoy this. BTW, we love the grape tomatoes, but hold the chicken:)
May 7th, 2015 at 11:53 pm
I hope you like mine just as much as theirs.
December 14th, 2016 at 10:03 pm
Love love love sweet Green’s kale ceasear salad I could eat it every day. I will definitely try you’re recipe thanks
★★★★★
December 18th, 2016 at 12:56 pm
I could too! I so miss Sweetgreen!
January 10th, 2017 at 8:20 pm
Quick question: how do you store the Parmesan crisps for a kale Caesar you made for the week? Do they need to be refrigerated/will that ruin them? (Do I sound dumb ????)
January 24th, 2017 at 8:22 pm
An airtight container should do the trick.