Kale Caesar Salad
A fresh and flavorful Kale Caesar Salad made with tender kale, crisp romaine, garlicky homemade croutons, and a creamy Parmesan lemon dressing. Perfect for potlucks, weeknight dinners, or as a vibrant side dish.
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Servings: 6
Ingredients
For the Croutons
- 6 cups rustic bread cut into 1-inch cubes (ciabatta or Italian loaf)
- 1/4 cup extra virgin olive oil
- 1 clove garlic finely minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Caesar Vinaigrette
- 1 clove garlic
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons white wine vinegar apple cider vinegar may be substituted
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese use vegetarian Parmesan if desired
- 1/8 teaspoon ground black pepper
For the Salad
- 8 cups kale leaves ribs removed and leaves torn into bite-size pieces
- 2 large romaine lettuce hearts sliced into 1-inch wide strips
- 4 tablespoons grated Parmesan cheese
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Prepare a rimmed baking sheet and set aside.
Prepare the Croutons
- Arrange the bread cubes in a single layer on the baking sheet. Bake in the preheated oven for 8–10 minutes, or until the bread becomes lightly golden and crisp.
- Remove the toasted bread cubes from the oven and immediately transfer them to a mixing bowl. While still warm, toss them with the olive oil, minced garlic, salt, and black pepper until evenly coated. Set aside to cool.
Prepare the Caesar Vinaigrette
- Place the garlic, Dijon mustard, lemon juice, vinegar, salt, olive oil, Parmesan cheese, and black pepper into a blender or food processor.
- Blend until the mixture is smooth and emulsified, forming a creamy vinaigrette. Taste and adjust seasoning if necessary.
Assemble the Salad
- In a large mixing bowl, combine the kale leaves and sliced romaine lettuce.
- Pour the prepared vinaigrette over the greens. Using clean hands or salad tongs, gently toss the greens until they are evenly coated with the dressing. If using kale, lightly massage the leaves for a minute to help soften their texture.
Finish the Salad
- Add the prepared croutons and sprinkle the remaining grated Parmesan cheese over the salad.
- Toss gently to distribute the ingredients evenly. Serve immediately.
Notes
To prepare a gluten-free Kale Caesar Salad, replace the rustic bread with gluten-free bread cubes when making the croutons. Many gluten-free artisan breads toast well and will provide the same crisp texture.
Additionally, confirm that the Dijon mustard and Parmesan cheese used are certified gluten-free, as some processed versions may contain additives. The remaining ingredients in this recipe are naturally gluten-free.