Copycat Sweetgreen Kale Caesar Salad Recipes

KALE CAESAR SALAD [SWEETGREEN COPYCAT RECIPE]

Steps:

• Shred kale
• Chop romaine
• Slice grape tomatoes in half
• Dice prepped chicken
• Divide greens into 4 bowls (about 1 1/2 cups of greens per bowl)
• Add chicken and tomatoes, dividing evenly (about 3/4 cup of diced chicken and 1/2 cup of tomatoes)
• Add 8 Parmesan Whisps into each bowl
• Divide shaved Parmesan among all the bowls
• Drizzle 2 T of dressing onto each bowl
• Finish with a squeeze of lime over each bowl. I like to also garnish with a lime wedge so I can add more lime later.

COPYCAT SWEETGREEN KALE CAESAR SALAD

Steps:

• Preheat oven to 375 degrees F. On a parchment-lined baking sheet, add the chicken. Drizzle with about a tablespoon of olive and sprinkle both sides with salt and pepper. Transfer to the oven to roast for about 40 to 45 minutes. Allow to cool and chop up into cubes. (This makes a bigger batch. I use about half for the two salads. I keep the rest in the fridge and use at a later time.)
• On a baking sheet lined with a silicon baking mat (I tried to do it on a piece of parchment and was super frustrated because it stuck so I definitely recommend a Silpat or something similar to it), add the parmesan in a big pile. Transfer to the oven to cook for about 6 to 7 minutes. (If your parmesan pile is smaller, I would check on it at the 3-minute mark but we're trying to go for a bit thicker crisps.) Remove from the oven and allow to cool on the baking sheet. When cooled, break up into bite-size pieces and set aside.
• To a blender of food processor, add the anchovy paste, garlic clove, egg yolk, lemon juice, Parmesan cheese and a few rounds of freshly ground pepper. Turn the blender on and with it running, add the olive oil in a steady stream, until it's emulsified and thickened. Give it a taste and add salt to taste. (I needed a few pinches of salt and another round of black pepper.) This salad makes enough for about 4 salads. I usually save the dressing for another day.
• To a medium bowl, add the kale and a few tablespoons of the dressing. Toss that salad until the kale is really coated in the dressing. Let it sit for like 5 minutes, while you gather the rest of the ingredients. Add the romaine, cherry tomatoes, parmesan, parmesan crisps, lime juice, reserved cubed chicken and a tablespoon or two of more dressing. Toss once last time and divide amongst two bowls. Top with slices of avocado. Sprinkle the avocado with a bit of salt and the last bit of lime juice from the used up lime. SERVE!

COPYCAT SWEETGREEN KALE CAESAR SALAD

Steps:

• Measure and place the kale (I used the baby kale in a bag from TJ's) and the spinach in a large salad bowl.
• Coarsely chop the cilantro and place in bowl.
• Chop the tomato and the cucumber and place in the bowl.
• Chop up the hard boiled egg and place in the bowl.
• If using homemade parmesan crisps, preheat oven to 400 degrees F., spread evenly onto a baking sheet and bake for 4-6 minutes or until the edges have turned slight golden brown and the middle is bubbling.
• Wait for the crisps to cool, and then tear them up and put them in the bowl with the rest of the ingredients.
• Toss all ingredients together.
• When you're ready to eat, put an individual amount in a small bowl, pour your choice of caesar dressing on top (I used Trader Joe's brand), and enjoy!

COPYCAT SWEETGREEN KALE CAESAR SALAD

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.