Bird Pizzeria Caesar Salad Recipe
This Bird Pizzeria Caesar Salad copycat is loaded with massaged kale, crispy breadcrumbs, and a thick blanket of parmesan. Bold, crunchy, and totally restaurant-worthy at home.
Servings: 6 servings
Calories: 495kcal
Ingredients
- 1.5 lbs fresh kale
CAESAR DRESSING
- Fresh lemon juice from one lemon
- 2 cloves garlic
- 2 tbsp capers
- 4 anchovy fillets
- ¾ cup mayonaise
- 2 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- Salt + black pepper
BREADCRUMB TOPPING
- 3 slices stale sourdough or texas toast
- 3 tbsp olive oil
- 2 tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
PARMESAN TOPPING
- 4 oz freshly grated parmesan cheese
Instructions
- Massage the kale in a bowl, You want to soften it until it brightens and shrinks slightly.
- Prepare the dressing by muddling the lemon juice, garlic cloves, capers and anchovies into a paste. Then add in the remaining dressing ingredients and whisk until smooth. Set aside in refrigerator. Alternatively can just use a store bought caesar salad dressing.
- Toast the breadcrumbs: use Texas Toast or stale sourdough, brush with olive oil and season with Italian seasoning, garlic powder, and onion powder. Bake for 35-45 minutes at 300F or until golden brown. Smash or pulse into coarse crumbs.
- Dress the kale: Pour the dressing over the kale and toss to coat thoroughly.
- Plate and top: Transfer dressed kale to a serving bowl. Layer on the freshly grated parmesan, then cover the top with a thick pile of breadcrumbs—until you can barely see the greens.
- Finish and serve: Add a final sprinkle of cracked black pepper, optional drizzle of olive oil, and serve immediately.
Nutrition
Serving: 1g | Calories: 495kcal | Carbohydrates: 34g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 30mg | Sodium: 1193mg | Fiber: 5g | Sugar: 4g