Katie Austin

Pesto Lemon Kale Caesar

Pesto Lemon Kale Caesar

This recipe is so simple, but a great twist on such a classic recipe that you will absolutely LOVE! Not to toot my own horn, but it is ABSOLUTELY PHENOMENAL!
4 pieces of sourdough bread (for making homemade croutons / 2 cups sourdough torn into bite size pieces

1 cup pine nuts

2 cups shredded kale

1/3 cup green onion

1 cup white beans

1 1/2 cup shredded rotisserie chicken

1/2 cup parm

Dressing: 1/2 cup pesto, 1/2 cup Caesar dressing, squeeze of lemon, 1/4 olive oil, ground pepper

Seasonings: salt and pepper to taste

The recipe:

Preheat your oven to 375 degrees, and prep your sourdough by tearing into bite size pieces.

Add your sourdough pieces with a drizzle of olive oil, and sprinkle of salt and pepper, feel free to toss to make sure the pieces are evenly coated. Bake for 10-15 min and keep an eye on them to make sure they don’t burn ( you’ll reinsert them into the oven to roast your pine nuts too so no need to overdo)!

Stem and shred your kale into smaller pieces. Shred your rotisserie chicken into smaller pieces as well. Prep your beans by draining and rinsing if canned and finely chopping your green onions.

To create the dressing, in a small bowl, combine your pesto of choice, squeeze of lemon, favorite Caesar salad dressing, olive oil, salt and pepper. Mix thoroughly!

Remove your bread from the oven and add your pine nuts to the pan as well to roast. Put the pan back in the oven for another 5-7 minutes or until the bread pieces become golden brown!

Once the sourdough and pine nuts are done, remove from the oven and in a large bowl, combine your kale, dressing, beans, pine nuts, croutons, chicken and parm! Toss together and enjoy!!

I love to add an extra squeeze of lemon for that extra acidity and freshness! I hope you love this salad as much as I do!! xx