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Kale Caesar with Pepitas
1 (4"-long) piece baguette, torn
2 Tbsp. olive oil
1/2 cup raw shelled pumpkin seeds (pepitas), chopped
2 small garlic cloves, minced
5 Tbsp. grated Parmesan cheese
Salt and pepper
1/3 cup mayonnaise
2 tsp. white wine vinegar
1 1/2 tsp. Worcestershire sauce
1 lb. kale, stemmed and torn into bite-size pieces
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Kale Caesar with Pepitas

Kale Caesar with Pepitas

Kale Caesar with Pepitas
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:10 minutes
1. Place torn bread in a food processor and process to make coarse crumbs, about 1 minute. Heat oil in a small nonstick skillet over medium heat until shimmering. Add breadcrumbs, pumpkin seeds, and half of garlic and cook, stirring occasionally, until breadcrumbs are golden brown, 5 to 7 minutes. Transfer to a bowl, let cool 5 minutes, then stir in 2 tablespoons cheese and season with salt and pepper to taste.
2. Meanwhile, whisk mayonnaise, remaining 3 tablespoons cheese, vinegar, remaining half of garlic, Worcestershire, and 1/8 teaspoon pepper together in a large bowl.
3. Add kale to a separate large bowl; squeeze and massage leaves with hands until they are darkened and wilted, about 1 minute. Add to bowl with dressing and toss to coat. Sprinkle evenly with breadcrumb mixture and serve.
Source: Hannaford fresh Magazine, November - December 2017