Kale Pasta Caesar Salad Recipe

I just made this kale pasta caesar salad and im kinda shook at how the tangy lemon dressing, crunchy croutons and cheesy pasta all mashup into this epic, comfort-food vibe that totally reminds me why i love experimenting in the kitchen.

I love this Kale Pasta Caesar Salad. I made it with al dente pasta, chopped kale, and a tangy dressing blended w/ garlic, anchovies, Dijon mustard, lemon juice, mayonnaise, and olive oil.

I think the Parmesan and crunchy croutons add protein and texture, making it a balanced and nutritious meal.

Ingredients

• Pasta: Provides good carbohydrates that fuel your bod and keeps energy goin.
• Kale: Has lots of fiber and vitamins which is really healthy for you and your brain.
• Parmesan cheese: Adds protein and a salty flavor that perfectly pairs with the salad.
• Anchovy fillets: Offer a deep umami taste plus happen to add extra protein and flavor.
• Lemon Juice: Provides a tangy sour kick that nicely balances the creamy texture.
• Mayonnaise: Adds creaminess and smooth texture that helps the flavors team up.
• Olive Oil: Brings a hearty richness and helps blend all ingredients together.
• Croutons: Provide crunch and add some extra carbohydrates and texture contrast.
• Garlic: Offers a sharp, comforting spice that deepens the dish’s savory flavor.

Ingredient Quantities

• 8 oz pasta (like penne or fusili, cooked al dente)
• 3 cups chopped kale (remove the tough stems)
• 1/2 cup grated Parmesan cheese (plus a bit extra for topping)
• 1 cup crunchy croutons
• 2 anchovy fillets, minced
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 cup mayonnaise
• 1/4 cup olive oil
• Salt to taste
• Pepper to taste

How to Make this

1. Start by cooking 8 oz pasta in a pot of salted boiling water till it’s al dente, then drain and set aside.

2. In a medium bowl, mix together 2 minced anchovy fillets, 2 minced garlic cloves, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1/2 cup mayonnaise, and 1/4 cup olive oil. Season with a pinch of salt and pepper.

3. Place 3 cups chopped kale (making sure to remove the tough stems) in a large bowl.

4. Pour half of the dressing over the kale and toss it well. Let it sit for about 2 minutes so the kale softens a little.

5. Add the pasta to the kale, then pour in the rest of the dressing. Mix everything together until the pasta and kale are evenly coated.

6. Stir in 1/2 cup grated Parmesan cheese, mixing until it’s well distributed.

7. Folding in the 1 cup crunchy croutons at the end will keep them nice and crunchy.

8. Taste it and add more salt and pepper if needed, then serve topped with a little extra Parmesan cheese. Enjoy your Kale Pasta Caesar Salad!

Equipment Needed

1. Large pot for boiling the pasta in salted water
2. Colander for draining the pasta
3. Medium bowl for mixing the anchovy, garlic, mustard, lemon juice, mayo and olive oil dressing
4. Large bowl for tossing the kale and pasta with the dressing
5. Measuring cups and spoons for accurate amounts of oil, lemon juice, mayonnaise, Parmesan cheese and other seasonings
6. Knife for mincing the anchovy fillets and garlic cloves
7. Cutting board for prepping the garlic, anchovies, and kale
8. A mixing spoon or spatula to combine all ingredients evenly

FAQ

• Q: Can I use a different type of pasta than penne or fusili?
  A: Sure thing, you can use any short pasta you like. Just try to keep it al dente for the perfect texture in the salad.
• Q: What can I do if I don’t have kale?
  A: You can substitute it with romaine or spinach, but honestly kale gives most of the crunch and flavor in this dish so it’s worth trying.
• Q: How do I properly make the Caesar dressing?
  A: Mix the mayo, Dijon mustard, lemon juice, minced garlic and anchovy fillets then drizzle in the olive oil slowly. Stir well and season with salt and pepper to your taste.
• Q: Is it okay to leave out the anchovies?
  A: Yes you can, but doing so will change the classic Caesar flavor, so if you don’t like them, consider a different recipe next time.
• Q: Can I make it ahead of time for meal prep?
  A: Definitely, you can store the salad in an airtight container in the fridge for up to two days but mix the croutons in just before serving so they stay crispy.

Kale Pasta Caesar Salad Recipe Substitutions and Variations

• If you dont have anchovy fillets, you can use a few drops of fish sauce or even a tiny bit of Worcestershire sauce for that umami kick.
• No Dijon mustard? Try yellow mustard instead. It wont be exactly the same but it still adds a nice tang.
• If kale isn’t available, you can substitute with spinach or Swiss chard, which are easier to eat and still work great.
• Instead of Parmesan cheese, you can use Pecorino Romano for a similar salty, cheesy flavor.
• For olive oil, grapeseed or avocado oil are good alternatives if you dont have the real thing.

Pro Tips

1. If you want the kale to be extra tender and less bitter, massage it really well with a little extra lemon juice and olive oil before tossing it with the rest of the dressing. It helps soften the leaves without wilting them too much so they still have a crunch.

2. Make sure you drain your pasta really well and give it a quick toss with a little olive oil before adding it into the salad. It stops the pasta from clumping together, making sure every bite is evenly coated with that yummy dressing.

3. When mixing the dressing, don’t be afraid to add a tad more salt and pepper, especially since anchovies can be pretty salty on their own. Taste as you go so you get the right balance without overpowering the other flavors.

4. Stir in your Parmesan cheese gently after you mix the other ingredients, and then fold in the croutons at the very end. This keeps the croutons nice and crunchy, giving the salad a great texture contrast that really makes each spoonful interesting.