Seasons Recipes

Kale Caesar Salad

Kale Caesar Salad
Serves: 4 dinner salads


For the Caesar dressing:
¼ to ½ cup Seasons Extra Virgin Olive Oil (your favorite)
2 ½ Tbsp. Seasons Sicilian Lemon White Balsamic
¼ Tsp. Worcestershire sauce
3-4 cloves garlic, finely minced or pressed
3-4 anchovy fillets
2½ Tbsp. mayonnaise (preferably homemade)
Seasons Pepe e aglio (black pepper blend), to taste
1 oz. Parmesan cheese, finely grated
For the chicken:*
1 pound chicken breast
Seasons Garlic Fused salt, to taste
Seasons Pepe e aglio, to taste
1 Tbsp. Seasons Lemon Fused Extra virgin Olive Oil
½ cup. water
For the salad:
2 large bunch of kale, torn from stems and torn into bite-size pieces
1 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
Shaved Parmesan cheese, for serving
Seasons 18 year Traditional Balsamic


Season the chicken breast with Seasons Garlic fused salt and black pepper blend. In a large skillet over medium-high heat, heat 1 tbsp. of lemon infused olive oil until shimmering. Add the chicken to the pan and brown on the first side, about 6 minutes. Flip to the opposite side, brown for a few minutes longer, then add the water to the pan, and cover. Reduce the heat to medium-low and continue to simmer until the chicken is cooked through and registers 160˚ F on an instant-read thermometer. Remove the chicken to a cutting board and let cool slightly. Slice into ¼ to ½-inch thick slices on a bias. Let cool to room temperature.

To make the dressing, combine the olive oil, Sicilian lemon white balsamic, Worcestershire, and garlic in a small bowl or liquid measuring cup. With the tines of a fork, mash the anchovies until a paste has formed. Add to the olive oil- white balsamic mixture. Add in the mayonnaise and whisk until a smooth emulsion has formed. Stir in the grated Parmesan and some black pepper. Taste and adjust seasonings as necessary.

Add the kale to a large salad bowl with the 1 Tbsp. of olive oil, and toss briefly. With impeccably clean hands, massage the kale leaves for a few minutes. Add croutons to the salad as desired and drizzle about half of the dressing over the salad and toss to coat. Taste and dress the salad as necessary.

Plate the salad topped with chicken slices and Parmesan shavings. Finish with a drizzle of Seasons 18 year Traditional balsamic.

*This salad is perfectly delicious without the chicken breast slices; however, it is equally delicious with grilled shrimp or leftover Thanksgiving turkey.

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