harvest honeycrisp kale caesar salad with parmesan breadcrumbs
Bet you've never heard of the boy band consisting of crisp apples, buttery crumblies, and tangy homemade Caesar. Bet you'll keep it in your top faves lists.
Ingredients
- 1 1/2 cups Panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup fresh parmesan cheese, shredded
- 4 cloves garlic, peeled
- 4 strips prosciutto (optional)
- 4 cups lacinato/dino kale, chopped
- 2 cups baby arugula
- 1 medium honeycrisp apple, thinly sliced
- 1 cup fresh parmesan cheese, thinly shaved
caesar dressing
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees. Lightly grease a large baking sheet.
- On the baking sheet, toss the Panko breadcrumbs with the melted butter, parmesan, and a pinch each of salt and pepper. Place the garlic cloves and prosciutto strips (if using) in parts of the pan with few or no crumbs. Bake 7-9 minutes. Watch closely else your crumblies with fucking SCORCH. Remove from the oven and set aside. The breadcrumbs and prosciutto will continue to crisp as they sit.
- In a food processor, combine the roasted garlic cloves with the mayo, yogurt, lemon juice, dijon mustard, anchovy paste, parmesan, and a pinch of pepper. Blitz until smooth. Taste and adjust for seasonings as needed.
- Add the kale and arugula into a large bowl. Toss with 1/3 cup of the dressing.
- Dump the salad greens onto a large platter or into a big bowl. Arrange the apple slices, prosciutto, and shaved parmesan overtop. Sprinkle on the breadcrumbs. Serve with extra dressing on the side!