This is one of those recipes that we make so often, I can't believe I haven't shared here on the blog, yet! I've been a fan of caesar salad for years- but I always thought of it as the unhealthy option, and indeed- it isn't always the most nutrient-dense salad, with romaine lettuce and if it's made with dressing made with cheap, inflammatory seed oils, that's not so great, either. But when you up the ante with some kale, which holds onto that delicious, creamy caesar dressing (homemade, of course), top it with some buttery ghee-sauteed shrimp and crunchy sprouted croutons (you could skip these, too, but they're good!)-- now THAT is a caesar. This one will no doubt be on repeat in our house again this summer!
Kale Caesar Salad (serves 3-4)
1 tbsp ghee 1 lb peeled and deveined shrimp, fresh or frozen garlic powder, paprika + sea salt 4 slices ezekiel bread extra virgin olive or avocado oil 1 head kale, stemmed and chopped 4-6 tbsp homemade caesar dressing parmesan cheese, to top lemon wedges, to serve
1. Preheat oven to 400. Meanwhile, heat ghee over medium high heat in a large cast iron or nonstick pan. Toss shrimp with garlic powder, paprika and sea salt. Add to the pan and cook until just opaque on one side. Flip and continue cooking until opaque throughout, Set aside.
2. Chop ezekiel bread into small cubes. Toss with olive or avocado oil and sprinkle with sea salt and garlic powder. Bake in oven 10-15 minutes, until dry and crispy. Let cool.
3. To assemble salads, massage chopped kale with 4-6 tbsp homemade caesar dressing and top with shrimp and croutons. Serve sprinkled with parmesan and a lemon wedge on the side.