Your favorite Caesar salad goes south of the border with this Mexican spin on a classic, which is at once tangy, bright, and incredibly hearty. Lime juice, capers, and Sir Kensington’s lime-infused avocado oil mayo lend extra zest to a remixed Caesar dressing, tossed with kale and juicy grape tomatoes. Finished with crunchy Parmesan crisps and roasted chickpeas, this Mexican Kale Caesar Salad just might make you a kale convert.
Don’t worry if your Parmesan crisps break while you remove them from the parchment, they will still look and taste fantastic.
1 cup grape tomatoes
1 can chickpeas
1 tablespoon capers
1 clove garlic
10 ounces kale
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
½ tablespoon dark brown sugar
1 tablespoon Cotija cheese
1½ ounces Sir Kensington’s avocado oil mayo
½ cup shredded Parmesan
1 parchment paper
2 tablespoons olive oil
Preheat oven to 425°F. Rinse all produce. Halve tomatoes. Drain chickpeas and rinse (see Recipe Tip). Finely chop capers. Mince garlic. Halve limes. Tear kale leaves into bite-size pieces, discarding stems.
In a small bowl, toss chickpeas with spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer on a baking sheet, transfer to oven, and roast until chickpeas are crisp and dark golden, 18- 20 minutes.
Place garlic on a cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a large bowl, whisk together Cotija cheese, mayonnaise, capers, juice of 2 limes, garlic paste, and 1 tablespoon olive oil until fully combined.
Add tomatoes and kale to bowl with dressing and toss to fully coat. Set aside to marinate until ready to serve.
Remove chickpeas from baking sheet and set aside. Wipe baking sheet clean and line with parchment paper. Arrange Parmesan in 4 1½-inch wide piles. Transfer Parmesan to oven and bake until golden and crisp, about 8 minutes. Immediately loosen Parmesan crisps carefully from parchment paper and set aside to cool until ready to use (see Recipe Tip).
Divide kale and tomatoes evenly between 2 plates. Break Parmesan crisps in half. Top kale Caesar with chickpeas and Parmesan crisps. Dig into your well-deserved meal!