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kale caesar salad
Salads

Kale Caesar Salad Recipe

Kale Caesar salad is one of my favorite salads ever. It's so easy to throw together--it'll be your new favorite dinner companion!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 -6 servings

Ingredients

Croutons:

  • 4 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)
  • 2-3 cups roughly chopped radicchio
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  • Prepare your dressing: Whisk together all the ingredients for the caesar dressing, transfer to an airtight container, and refrigerate until ready to use.
  • Make your 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 your 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. Add some croutons and mix with your desired amount of dressing until the leaves and croutons are well-coated. Sprinkle with extra freshly grated parmesan and freshly ground pepper. Serve immediately.

Notes

  1. I love a strong pepper taste in my dressing, if you don't like pepper, use less.
  2. See my notes above in the blog post about how to prepare kale.

Nutrition

Serving: 11/2 cups saladCalories: 254kcalCarbohydrates: 5.4gProtein: 2.4gFat: 16.8gSaturated Fat: 3.4gCholesterol: 7.7mgSodium: 300mgFiber: 1.3gSugar: 1.4g