Kale Caesar Salad
A modern take on a timeless classic. Our Kale Caesar Salad features tender kale, shaved Parmesan and house-made croutons, all tossed in a rich, creamy garlic Caesar dressing with a hint of lemon.
Ingredients
- 4 bunches / 40 ounces curly kale, de-stemmed, may substitute for romaine lettuce
- 2 Tablespoons olive oil or lemon juice
- freshly grated Parmesan, for garnish
For the bread crumbs
- 6 slices of French or Italian bread
- 1/4 teaspoon onion salt
- 1/4 teaspoon dried oregano
Caesar dressing
- 1½ cups mayonnaise
- 1/2 cup Parmesan freshly grated
- 1/4 cup olive oil
- 1 medium lemon, juiced
- 3-4 garlic cloves measure with your heart
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- pinch of cracked black pepper and sea salt to taste
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Make the breadcrumbs
- Pre-heat oven to 400°F. Cut 4 or 5 slices of bread into cubes. Place on a large baking tray lined with parchment paper. Season lightly with onion salt and dried oregano. Drizzle with olive oil and toss to combine. Arrange in a single layer, not overlapping the bread.Note: A lot of the salt content in this recipe comes from the cheese. Use salt sparingly and taste as you go.6 slices of French or Italian bread, 1/4 teaspoon dried oregano, 1/4 teaspoon onion salt
- Bake for about 30-40 minutes total, flipping every 15 minutes until all the sides are golden, crunchy and completely dried out. Depending on the strength of your oven, yon may need an additional 10 minutes.
- Once completely cooled, add the croutons to a food processor and pulse until fine crumbs. Set aside.
Prep the kale
- Wash, dry and remove the stems from the curly kale and cut into equal, bite size pieces. You may also use pre-washed and pre-cut but be sure to remove the stems. It may seem like a lot of kale but trust me, the amount is correct. Do this step in batches if your bowl is not big enough. It will wilt down as you massage and toss the salad.4 bunches / 40 ounces curly kale, de-stemmed, may substitute for romaine lettuce, 2 Tablespoons olive oil or lemon juice
- Skip this next part if using romaine lettuce heartsMassage the kale between your fingertips, squeezing the leaves for 1-2 minutes with olive oil to soften the leaves. You may substitute with lemon juice but do not skip this step. It will turn dark green and feel soft. That's when you know you massaged it enough.
Make the Caesar dressing
- To a small mixing bowl, add mayo, freshly grated garlic, Dijon mustard, Worcestershire sauce, olive oil, juice of one lemon and black pepper.1½ cups mayonnaise, 1/4 cup olive oil, 1 medium lemon, juiced, 3-4 garlic cloves, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, pinch of cracked black pepper and sea salt
- Whisk to combine, then add the freshly grated parmesan. Whisk until fully mixed.1/2 cup Parmesan
- Toss the salad with the dressing until fully coated. This recipe makes extra dressing. Use it all if you like your salad more drenched in dressing or save it for later!
Assemble the salad
- Assemble the salad into a large serving bowl. Add freshly grated parmesan on top, followed by the breadcrumbs.freshly grated Parmesan, for garnish
Nutrition
Calories: 374kcalCarbohydrates: 1gProtein: 3gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 20gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 22mgSodium: 463mgPotassium: 30mgFiber: 0.1gSugar: 0.4gVitamin A: 78IUVitamin C: 1mgCalcium: 82mgIron: 0.3mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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