Kale Caesar Salad
A fresh and hearty Kale Caesar Salad made with crisp romaine, homemade Parmesan dressing, and golden garlic croutons. Perfect for potlucks, family dinners, or a light yet satisfying meal.
6 Servings
Ingredients
For the Croutons:
- 6 cups rustic bread cut into 1-inch cubes (such as ciabatta or Italian loaf)
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced (approximately 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Vinaigrette:
- 1 clove garlic
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons white wine vinegar or apple cider vinegar, if preferred
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/3 cup finely grated Parmesan cheese use vegetarian Parmesan for a vegetarian option
- 1/8 teaspoon freshly ground black pepper
For the Salad:
- 8 cups kale leaves lightly packed, ribs removed and leaves torn into bite-size pieces
- 2 large romaine lettuce hearts trimmed and cut crosswise into 1-inch strips
- 4 tablespoons grated Parmesan cheese
Instructions
Prepare the Croutons
- Preheat the oven to 400°F (200°C). Spread the diced bread evenly across a rimmed baking sheet in a single layer. Bake for 8–10 minutes or until lightly golden and crisp. Remove from the oven and immediately toss the warm bread cubes with olive oil, minced garlic, salt, and black pepper until evenly coated. Set aside to cool.
Prepare the Vinaigrette
- Combine garlic, Dijon mustard, lemon juice, vinegar, and salt in a blender or food processor. Blend briefly, then slowly drizzle in the olive oil while blending until the mixture emulsifies and becomes smooth. Add the Parmesan cheese and black pepper, blending again until fully incorporated. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large mixing bowl, combine the kale and romaine leaves. Pour the prepared vinaigrette over the greens and gently massage the kale using clean hands for 1–2 minutes, ensuring the dressing coats every leaf and softens the texture. Allow the mixture to rest for 5–10 minutes to enhance the flavors.
Add the Final Touches
- Add the homemade croutons and grated Parmesan to the salad. Toss carefully to distribute the ingredients evenly. Serve immediately, garnished with an additional drizzle of dressing or extra Parmesan if desired.
Notes
To make this Kale Caesar Salad gluten-free, simply substitute the bread for the croutons with gluten-free bread or a gluten-free baguette. Toast the cubes in the same manner to achieve a crisp texture. Ensure your Dijon mustard and vinegar are certified gluten-free before preparing the vinaigrette.