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Keto Kale Caesar with Grain-Free Garlic Croutons

by Kate Itrich-Williams September 10, 2019

Keto Kale Caesar

It's easy to make a Keto caesar salad if you eliminate the traditional croutons — after all, leafy greens, a mayonnaise-y dressing, and cheese are all perfectly suitable for a low carb diet. However, is it really a caesar salad without croutons? We're gonna say no.

Instead of skipping them, make garlicky croutons from KNOW Better Slices. Frying the bread in garlic-infused olive oil also adds a bit more fat to the final dish, and you'll end up with a bonus topping — garlic chips.

If you've got a small blender, you can make this amount of dressing in it without needing to whisk. Simply combine all of the ingredients except for the oil in the blender jar and blitz to combine. With the blender running, slowly drizzle in the oil until emulsified. If you've only got a large-bottomed blender, such as a Vitamix, you'll need to triple the recipe in order to make it in a blender without breaking. (But extra caesar dressing never hurt anyone, did it?)

Serves: 4


3 olive oil-packed anchovy fillets, chopped, plus more if desired
1 garlic clove, chopped
3/4 teaspoon kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese

1/2 cup extra-virgin olive oil
4 garlic cloves, peeled and very thinly sliced
2 KNOW Better Slices, sliced into 1/2-inch cubes
5 ounces baby kale
Freshly grated Parmesan, for garnish


To make the dressing: In a mortar, combine the anchovies, garlic, and salt. Pound to form a somewhat smooth paste. (Alternatively, chop all of the ingredients together with a chefs knife, then use the side of the knife to press into a paste.) Set aside. 

Line a pot with a kitchen towel, then nestle a medium bowl into the pot so that it doesn't wiggle around. Add the egg yolk, lemon juice, and Dijon to the bowl and whisk until smooth. Drop by drop, very slowly pour the olive oil into the egg yolk mixture while whisking constantly. After adding in about half of the oil, you can begin to pour it in in a slow but steady stream. The mixture should be airy, foamy, and somewhat thick.

Whisk in the anchovy mixture and Parmesan. Set aside while assembling the salad.

To make the salad: In a small skillet, combine the oil and garlic cloves. Set over medium-low heat and cook, stirring frequently, until the garlic is lightly golden brown and crisp, about 5 minutes. Pour through a fine mesh strainer set over a small bowl. Season the garlic chips with salt and set aside.

Return the now-garlicky oil to the skillet and place over medium-low heat. Add the Slices and cook, stirring and flipping frequently, until golden brown, about 5 minutes. Transfer to a plate.

In a large bowl, combine the kale, garlic chips, and croutons. Add dressing to taste and toss to coat evenly. Grate a little extra Parmesan cheese over the top and serve immediately.


Per Serving: 277 calories, 25 grams fat, 6 net carbs, 10 grams protein

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