Copycat Sweetgreen Kale Caesar Salad Recipes

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

Steps:

• For the Salad:.
• Preheat oven to 425 degrees F.
• In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
• Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
• In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
• For the Balsamic Vinaigrette:.
• Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.

Steps:

• For the Salad:.
• Preheat oven to 425 degrees F.
• Place tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and balsamic vinegar. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until tomatoes are burst and caramelized, shaking pan occasionally, about 30-35 minutes. Remove from oven and let cool. Reduce temperature to 375 degrees F.
• Toss bread cubes with remaining 2 tablespoons olive oil. Season with salt and pepper and transfer to oven. Toast until lightly golden on the edges, about 10 minutes. Transfer to a bowl and immediately toss with Parmigiano-Reggiano.
• Combine kale, cherry tomatoes, roasted garlic and croutons in a large salad bowl. Toss with enough dressing to coat. Season to taste with salt and pepper and toss again. Divide among serving plates and top with additional Parmigiano-Reggiano.
• For the Caesar Dressing:.
• Combine olive oil, vinegar, egg yolks, anchovies, garlic and 1 tablespoon water in a blender and blend until smooth. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Fold in Parmigiano-Reggiano and season to taste with salt and pepper. If necessary, thin with additional water, 1 teaspoon at a time, until desired consistency is reached. Leftover dressing can be kept in the refrigerator for up to one week.