Kale Caesar Salad Recipe
Kale Caesar salad is one of my favorite salads ever. It's so easy to throw together and it's sure to be your new favorite side dish!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
Croutons:
- 3 cups torn sourdough bread
- 3 tablespoons olive oil
- 1/4 cup freshly grated parmesan cheese
- Kosher salt
- Freshly ground pepper
Caesar Dressing:
- 1/2 cup good-quality mayonnaise
- 1 tablespoon dijon mustard
- 2 garlic cloves, grated
- 1 tablespoon Worcestershire sauce*
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons good-quality olive oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Salad:
- 1 head romaine, roughly chopped
- 1 bunch lacinato kale, stemmed and roughly chopped (see above notes)
- 3 cups roughly chopped radicchio
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground pepper
Instructions
- Make the dressing: Whisk together all the ingredients for the caesar dressing, transfer to an airtight container, and refrigerate until ready to use.
- Make the croutons: Preheat an oven to 400 degrees F and line a baking sheet with parchment paper. In a large mixing bowl toss together the torn bread, olive oil, and parmesan. Sprinkle with salt and pepper and spread in an even layer on the prepared baking sheet. Bake for 10-12 minutes, until golden brown. Remove from the oven and cool to room temperature. Croutons can be kept in an airtight container for up to 3 days.
- Prepare the greens: In a large serving bowl add your kale, olive oil, and a light sprinkling of salt and pepper. Gently massage the kale for 2-3 minutes with your hands, rubbing the greens until they turn dark green and lender. Mix in the romaine and radicchio.
- Assemble the salad: Add your desired amount of croutons and dressing, and mix the salad until the leaves and croutons are well-coated. Sprinkle with extra freshly grated parmesan and freshly ground pepper. Serve immediately.
Notes
I love a strong pepper taste in my dressing, if you don't like pepper, use less.
See my notes above in the blog post about how to prepare kale.
*Worcestershire sauce: The original caesar dressing didn't call for anchovies, so I didn't use it. Any subtle anchovy flavor comes from the Worcestershire. If you love anchovies, feel free to mix some anchovy paste or finely minced anchovies in.
Nutrition
Calories: 324kcalCarbohydrates: 10gProtein: 5gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 14mgSodium: 599mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 675IUVitamin C: 7mgCalcium: 124mgIron: 1mg
