Fresh, vibrant and irresistibly creamy, this kale caesar salad feels like a love letter in every bite. Tender yet bold, Italian kale serves as a hearty base while fresh shaved fennel adds punch and crispy home-made croutons add gorgeous texture. Tossed with a velvety green goddess Caesar dressing that’s herbaceous and rich, it's the perfect balance of classic and modern, like a timeless romance with a playful twist. This isn’t just any salad—it’s an invitation to indulge in something simple, yet extraordinary. A dish that whispers of sunny afternoons in Italy and carefree moments shared between lovers. Grab a fork, and let the love story begin.

GREEN GODDESS KALE CEASAR SALAD

Serves 2

INGREDIENTS

For the Green Goddess Caesar Dressing

▢ 1 cup fresh parsley leaves
▢ 1/4 cup green onion, roughly chopped
▢ 1/4 cup fresh basil leaves
▢ 2 tbsp fresh tarragon leaves
▢ 1 clove garlic
▢ 1 tbsp Sulla Honey
▢ 2 tbsp champagne vinegar 
▢ 3 anchovy fillets
▢ 1/2 cup freshly grated Parmigiano Reggiano
▢ 1/2 lemon juiced
▢ 1 tsp dijon mustard
▢ 1/4 cup Olive Oil 
▢  salt and fresh pepper to taste

For the Croutons

▢ 1 focaccia loaf, cut into 1/2 inch cubes
▢ 2 tbsp Olive Oil
▢ 1 tsp Cacio e Pepe Seasoning

For the Salad

▢ 1 bunch kale, stemmed and chopped
▢ 1 fennel bulb, halved and shaved
▢ 1 avocado, sliced
▢ 1 cup shaved Parmigiano Reggiano

DIRECTIONS

1. Preheat the oven to 375 °F. 
2. Make the Green Goddess Caesar Dressing by adding all of the ingredients to a blender and blend until smooth. Set aside. 
3. Line a baking sheet with parchment paper. Toss all the ingredients in a bowl with 2 tbsp olive oil and 1 tsp Cacio e Pepe Seasoning. Arrange evenly on the sheet and bake for 10-12 minutes, tossing with a wooden spoon halfway until golden. Remove from the oven and cool completely. 
4. Add the chopped kale, shaved fennel, and shaved Parmigiano Reggiano to a large bowl with 3/4 of the toasted croutons. Toss well with 1 cup of dressing until well dressed. You can always add more dressing if you prefer a more heavily dressed caesar salad. 
5. Garnish with avocado slices and the remaining croutons. 
6. Mangiamo.