Chipotle Tortellini Caesar Salad with Crispy Kale
This was so good! I had to add extra dressing because I didn't feel like the packet was enough to cover the whole salad with a whole bag of tortellini. Next time I'd also add some white beans for protein so it was a little more filling, and I think a squirt of lemon would be really good. From the "Homemade-ish" cookbook by Lauren McDuffie
Ingredients:
- 6 cups kale leaves
- 1/4 cup olive oil, plus more as needed
- salt, pepper
- 1 10oz bagged caesar salad kit
- 1 chipotle pepper, plus 1 tsp adobo sauce from the can
- 1/2 tsp garlic powder
- 9 ounces cheese tortellini, cooked per package directions
- shaved parmesan
Adjust oven rack to the top position, and preheat to 375.
Arrange the kale leaves evenly on a large baking sheet, coat with the olive oil and season lightly with salt and pepper. Roast for 15-20 minutes, until golden and crispy.
Meanwhile, put the caesar salad dressing in a bowl and add the chopped chipotle pepper, garlic powder, and about 2 tsp of water. Add any access oil from the roasted kale, and stir to blend it all together. For extra spice add an extra tsp of adobo sauce.
In a large bowl or on a big platter, toss together the tortellini in the caesar salad greens. Crush p the croutons, turning them into breadcrumbs, and scatter them over the salad, along with any cheese included in the salad kit.
Add the roasted kale to the salad and shave some fresh parm over top. Add flaked tuna or white beans for protein.
