This isn’t a traditional Caesar salad and that’s what I love about it. I used kale rather than romaine and fried chickpeas instead of croutons. They’re crispy, crunchy, and I added plenty of salt, pepper, and a pinch of cayenne for a kick. The dressing isn’t traditional because there’s no Worcestershire, egg yolks, or anchovies but clings perfectly to the curly kale leaves and has a delectable savory bite. It will keep airtight in the fridge for up to one week. There’s Parmesan in the dressing as well as on top of the salad and I prefer Parm that’s been aged 24+ months for the depth of flavor.
one 15-ounce can chickpeasdrained, rinsed, and patted dry with paper towels
½teaspoonsaltor to taste
½teaspoonpepperor taste
pinchcayenne pepperoptional and to taste
Caesar Dressing
½cupmayonnaise
2tablespoonslemon juice
2teaspoonsDijon mustard
1garlic clovefinely grated or pressed with a garlic press
¼cupgrated Parmesanplus more for serving
½teaspoonsaltor to taste
½teaspoonpepperor to taste
¼teaspoongranulated sugaroptional and to taste
Salad
curly kale as necessary based on servings neededchopped into bite-sized pieces with thick ribs and coarse stems removed
Instructions
Make the chickpeas:
To a large skillet, add the oil and heat over medium-high heat until shimmering.
Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 5 minutes.
Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, or to taste, optional cayenne, and toss to coat evenly; set aside.
Make the dressing:
To a medium bowl, add the mayonnaise, lemon juice, mustard, garlic, 1/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine.
Taste dressing and check for seasoning balance, making any necessary tweaks to suit personal preference (i.e more lemon juice, mustard, salt, or pepper). I add sugar to balance the savory quality and the acid. Transfer dressing to an airtight container or jar with a lid.
Assemble the salad:
To a large bowl, add the kale, drizzle with dressing as desired, and toss to coat. I prefer to massage the kale with my hands so it’s well coated.
Transfer kale to a plate, evenly top with grated Parmesan, chickpeas, and serve immediately. Salad is best fresh.
Notes
Dressing will keep airtight in the fridge for up to 1 week.Adapted from Food & Wine