Name: Cacio e Pepe Kale and Fennel Caesar
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium fennel bulb, trimmed, halved, and cored; 3 Tbsp. white apple vinegar; 1 tsp. granulated sugar; 1 1/4 tsp. kosher salt, divided; 1 large bunch (~9 oz.) lacinato kale, stemmed and thinly sliced into ribbons; 1 (15-oz.) can chickpeas, drained and rinsed; 6 oz. ciabatta bread, torn into small pieces (about 4 to 5 cups); 5 Tbsp. extra-virgin olive oil, divided; 1 tsp. granulated garlic (or garlic powder); 1 tsp. coarse ground black pepper; 1/4 cup tahini; 2 Tbsp. fresh lemon juice; 2 tsp. Dijon mustard; 1 large garlic clove, grated; 1/4 tsp. kosher salt

Cacio e Pepe Kale and Fennel Caesar

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Cacio e Pepe Kale and Fennel Caesar is a vibrant and nutritious salad that reimagines the classic Caesar with a delightful twist. This dish features the bold flavors of fresh kale and crunchy fennel, complemented by a creamy tahini dressing enriched with garlic and black pepper. Topped with crispy chickpea-ciabatta crumbles, this salad is not only visually appealing but also packed with fiber and protein, making it a perfect choice for lunch or as a side at dinner. Quick to prepare and bursting with flavor, it’s sure to impress friends and family at any gathering.

Author: Jennie
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Salad
Method: Baking
Cuisine: Italian

Ingredients

Scale

1 medium fennel bulb, trimmed, halved, and cored
3 Tbsp. white apple vinegar
1 tsp. granulated sugar
1 1/4 tsp. kosher salt, divided
1 large bunch (~9 oz.) lacinato kale, stemmed and thinly sliced into ribbons
1 (15-oz.) can chickpeas, drained and rinsed
6 oz. ciabatta bread, torn into small pieces (about 4 to 5 cups)
5 Tbsp. extra-virgin olive oil, divided
1 tsp. granulated garlic (or garlic powder)
1 tsp. coarse ground black pepper
1/4 cup tahini
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 large garlic clove, grated
1/4 tsp. kosher salt

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Instructions

Preheat the oven to 425°F.
Thinly slice fennel using a mandoline and quick-pickle by tossing it with white apple vinegar, sugar, and salt; let sit for at least 30 minutes.
Dry chickpeas on a towel, then mix them with torn ciabatta, olive oil, granulated garlic, black pepper, and salt; roast on a baking sheet for about 18–20 minutes.
Massage kale with olive oil and salt in a bowl until softened.
Prepare the dressing by whisking tahini, lemon juice, Dijon mustard, grated garlic, salt, and added water until smooth.
Combine pickled fennel, roasted crumble mix, dressing, and kale; toss well before serving.

Nutrition

Serving Size: 1 plate (250g)
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Find it online: https://recipetablelife.com/cacio-e-pepe-kale-and-fennel-caesar/