When Two Worlds Collide
Two of my favorite salad dressings are green goddess and caesar. Green goddess dressing is a creamy, fresh, herb filled dressing. Caesar dressing is a savory and rich dressing that has a deep umami flavor from the anchovies. It’s hard to pick between the two because the dressing can be the element that makes or breaks a salad. So, I decided why not combine the two?! And that is how this Green Goddess Kale Caesar Salad was born!
Savor the Salad
The combination of these two dressings create such a well balanced flavor — it’s creamy yet fresh. You still have the indulgence from the creamy consistency, but it’s cut with the various herbs and acidity. Then the anchovies and parmesan cheese help to enhance that savory flavor that lingers on the tongue!
Typically when I make salads, I use light, leafy greens and a sweet and tangy vinaigrette. This time, I wanted to create a savory salad that really feels like it can be eaten as a meal. I decided to use kale as a base because it’s leafy yet hearty. Additionally, it’s a great green to use with a thicker dressing because it’s more sturdy compared to spinach or arugula. That means that it can be tossed with the dressing and it won’t immediately wilt.
The kale is then combined with a grilled and marinated shrimp, croutons, avocado, bacon and more parmesan. Yep, this is an all savory salad, baby! It took all my might to not turn this into a sweet and savory moment, but it was definitely worth it.
Dressing of Your Dreams!
This Green Goddess Kale Caesar Salad is so delicious and savory. Even if you don’t like salads, just give the Green Goddess Caesar Dressing a try! It can be used as a dip or spread, and the best thing about it is all you have to do is put the ingredients into a blender! Let me know what you think about this flavor combination and I’ll catch you in my next post!
Looking for more salad recipes? Try these:
Green Goddess Kale Caesar Salad
Ingredients
For The Green Goddess Caesar Dressing
- 1 cup Parsley Leaves
- 1 cup Spinach Leaves
- 1 cup Mayo
- 1/2 cup Grated Parmesan Cheese
- 3 Tbsp Sliced Green Onion
- 2 Tbsp Chopped Tarragon
- 2 Garlic Cloves
- 1 1/2 Tbsp Champagne Vinegar
- 1 tsp Anchovy Paste (or 1 anchovy filet)
- 1 1/2 Tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For The Croutons
- 4 cups Cubed French or Italian Bread (1/2 inch cubes)
- 1 1/2 Tbsp Olive Oil
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Red Papper Flakes
- 1/4 tsp Garlic Powder
For The Grilled Shrimp
- 3/4 lb. Shrimp (peeled and deveined)
- 1/3 cup Olive Oil
- 1 Tbsp Calabrian Chili
- 1 Tbsp Lemon Zest
- 1 Tbsp Lemon Juice
- 1 Tbsp Chopped Parsley
- 2 Garlic Cloves (minced)
- 3/4 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
For the Salad
- 4 Bacon Slices (diced)
- 2 bunches Dinosaur Kale (stemmed and chopped)
- 1 Avocado (sliced)
- 1 cup Shaved Parmesan
Instructions
To Make the Green Goddess Caesar Dressing
- Add all of the ingredients to a bullet blender. Blend until smooth and set aside. The dressing will thicken in the fridge but will loosen at room temperature.
To Make the Croutons
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Toss all the ingredients together in a bowl until well combined. Spread the bread out onto the baking sheet. Bake for 15 minutes until the bread is crispy and crunchy. Set aside.
To Make the Shrimp
- Add the all of the ingredients to a bowl. Mix to combine then allow it to marinate for 30 minutes. Preheat the grill over high heat. Add the shrimp to the grill and cook for about 2-3 minutes on each side or until fully cooked. Remove the shrimp from the grill and set aside.
To Assemble the Salad
- Heat a pan over medium high heat. Add in the diced bacon and cook until brown and crispy. Use a slotted spoon to remove the bacon from the pan and place it into a bowl lined with paper towels to drain. Set Aside.
- Add the kale to a bowl and massage it with your hands until it's slightly wilted. The add avocado, bacon, shaved parmesan, croutons, and shrimp to the bowl. Drizzle in some of the dressing and toss everything together until well combined. Enjoy!
