Keto Kale Caesar Salad with Parmesan Crisps

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5 from 1 vote

This classic, ever-popular salad gets a vibrant, healthy makeover by subbing kale for romaine lettuce and adding fresh mint.

Course: Side Dish, Salad, Lunch, Dinner

Cuisine: American, Gluten-Free, Vegetarian

Servings: One Serving: 1/6 of a 6 serving recipe

2½ Tbsp fresh lemon juice and 2 tsp lemon zest (from 1 lemon)
1 Tbsp red wine vinegar
2 tsp anchovy paste
1/2 tsp garlic powder
2 tsp Dijon mustard
1 egg yolk
1/4 tsp red chili flakes
1½ cups (4 oz) shredded Parmesan cheese, divided
3/4 cup plus 2 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground black pepper
8 oz (1 large bunch) kale leaves, stems removed, sliced into thin ribbons (12 cups)
1/4 cup fresh mint leaves, sliced into thin ribbons

Preheat oven to 400°F (200°C) and position an oven rack in the center of the oven. Line a baking sheet with parchment paper; set aside.
In a food processor or blender, combine the lemon juice and zest, vinegar, anchovy paste, garlic powder, mustard, egg yolk, chili flakes, and three-quarters of the cheese. Process until combined, about 10 seconds. With the processor running, slowly drizzle in 1/2 cup of the olive oil, stopping to scrape down sides as necessary, until mixture is smooth and emulsified, 20 to 30 seconds. Transfer the dressing to a medium bowl.
Whisking constantly, slowly drizzle the remaining 1/4 cup of the olive oil and 3 tablespoons warm water into the dressing. Season with 1/2 teaspoon salt and 1/4 teaspoons pepper. Set aside.
On the parchment-lined baking sheet, make 12 (1 Tablespoon-size) piles of the remaining Parmesan cheese, spacing them 2 inches apart. Bake until the cheese crisps are nicely bubbly and the edges are golden but not browned, 5 to 6 minutes. Let them cool for 3 minutes, then slide them onto a wire rack to cool completely.
To serve, combine the kale and mint in a large bowl. Add the dressing and toss to coat and let sit for 3 minutes. Break the Parmesan crisps into smaller pieces, sprinkle them over the salad, and serve immediately.

The dressing can be used with romaine or iceberg lettuce, too.
For a spicy kale Caesar, add a bit of cayenne pepper to the dressing.
The cheese crisps are very versatile and can be used as a snack, soup topper, or crouton replacement for any salad. Extras can be stored in a sealed container for 3 days.