Kale Caesar Salad With Crispy Chickpea-Ciabatta Crumble

A bold twist on a beloved classic that feels familiar yet elevated, vibrant yet cozy, and so incredibly satisfying.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 medium fennel bulb
• 0 white wine vinegar
• 0 granulated sugar
• 0 kosher salt
• 0 lacinato kale
• 0 canned chickpeas
• 0 ciabatta bread
• 0 extra-virgin olive oil
• 0 granulated garlic (or garlic powder)
• 0 coarse ground black pepper
• 0 tahini or mayo
• 0 Pecorino Romano (or Parmigiano-Reggiano) cheese
• 0 fresh lemon juice
• 0 Dijon mustard
• 0 oil-packed anchovies
• 0 grated garlic
• 0 coarse ground black pepper

Instructions

1. Prepare the medium fennel bulb.
2. Prepare the white wine vinegar.
3. Prepare the granulated sugar.
4. Prepare the kosher salt.
5. Prepare the lacinato kale.
6. Prepare the canned chickpeas.
7. Tear the ciabatta bread into small pieces.
8. Prepare the extra-virgin olive oil.
9. Prepare the granulated garlic (or garlic powder).
10. Prepare the coarse ground black pepper.
11. Prepare the tahini or mayo for the Cacio e Pepe Caesar Dressing.
12. Grate the Pecorino Romano (or Parmigiano-Reggiano) cheese for the Cacio e Pepe Caesar Dressing.
13. Prepare the fresh lemon juice for the Cacio e Pepe Caesar Dressing.
14. Prepare the Dijon mustard for the Cacio e Pepe Caesar Dressing.
15. Prepare the oil-packed anchovies for the Cacio e Pepe Caesar Dressing.
16. Grate the garlic for the Cacio e Pepe Caesar Dressing.
17. Prepare the coarse ground black pepper for the Cacio e Pepe Caesar Dressing.