Grilled Kale Sweet Potato Caesar Salad Recipe

As a part of his summer time “Grill Thrills” collection, Matthew Kadey gives a brand new twist on the trusty Caesar salad recipe. This one’s obtained kale, candy potato and even Greek yogurt–yum!

If you need to step up your salad recreation, look no additional than the grill. This salad is Instagram-ready and a taste bomb. The flat leaves of Tuscan kale are much less more likely to burn than curly kale, whose edges are susceptible to singeing. Partially cooking the candy potatoes within the microwave ensures they’ll prepare dinner quicker on the grill. Crunchy chickpeas stand in for croutons, providing a dietary improve. You can add some grilled hen to make the salad an entire summer time meal.

Related: Tips To Help Your Summer Grilling Go Smoothly

Grilled Kale Sweet Potato Caesar Salad

Serves four


  • 2 medium candy potatoes
  • Oil, salt and pepper for grilling
  • 1 bunch Tuscan kale (aka dinosaur and lacinato)
  • 2 Tbsp. plain Greek yogurt or mayonnaise
  • 2 Tbsp. white-wine vinegar or cider vinegar
  • 1 tsp. lemon zest
  • 2 tsp. Dijon mustard
  • 2 garlic cloves, minced
  • three anchovy fillets, finely chopped (elective)
  • 1/four tsp. salt (omit if utilizing anchovies)
  • 1/four tsp. black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1/three cup sliced oil-packed sun-dried tomatoes
  • 1/2 cup crunchy snacking chickpeas (attempt Biena band in sea salt or barbecue)
  • 1/four cup unsalted roasted pumpkin seeds (pepitas)


Build a medium-hot hearth in a charcoal grill, or warmth a fuel grill to medium. Poke potatoes in a couple of locations with a fork, place on a microwave-safe plate and warmth on excessive for five minutes, or till tender however not cooked via. When cool sufficient to deal with, slice into ½-inch rounds. Brush rounds with oil, and season with salt and pepper. Trim robust ends from kale, place in a bowl and toss with 2 tsp. oil. Place sweet-potato rounds on grate, and warmth till cooked by way of with grill marks, about three minutes per aspect. Remove from warmth and put aside. In batches, place kale on grill and warmth, turning as soon as, till barely crispy and darkened in a number of spots, about 2 minutes. Chop kale into 2-inch items and place in a big bowl with candy potato. In a small bowl, whisk collectively yogurt or mayo, vinegar, lemon zest, mustard, garlic, anchovies if utilizing, salt and black pepper. In a sluggish stream, whisk in olive oil. Gently toss dressing, to style, with kale and potatoes. To serve, divide salad amongst plates and sprinkle on sun-dried
, chickpeas and
pumpkin seeds.

Nutrition Info Per Serving:

351 energy, 17g fats, 15g protein, 40g carbs, 310mg sodium


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