Kale Caesar Salad
4
servings30
minutes40
minutes300
kcalI *love* a classic, romaine caesar salad – but have you ever had a KALE caesar salad? Next level! Not to mention, so many more nutrients and benefits. This has quickly become a weeknight dinner staple for our family – it’s so easy, and I love that everything can be made homemade with fresh ingredients. A store-bought caesar dressing can have so many unnecessary filler ingredients that are no bueno – this homemade dressing is sooo good, and you probably have all of the ingredients (maybe besides the anchovy paste, lol) in your pantry/fridge!
If you’ve never made your own croutons…once you try these, you’ll never go back to store-bought again! It’s a great way to preserve and use sourdough bread that is on the staler side, and it’s TOO easy!
We love serving steak, chicken or salmon with this recipe. Hope you love it as much as we do!
Ingredients
1 bunch fresh kale, de-stemmed & chopped
shredded or shaved parmesan cheese
- Caesar Dressing
1 cup mayonnaise (we love using primal kitchen’s)
2 garlic cloves, minced
1 tsp dijon mustard
1 tsp anchovy paste
1 tsp worcestershire sauce
juice from 1 lemon
1/2 cup grated parmesan cheese
- Sourdough Croutons
3-5 slices sourdough bread
olive oil
italian seasoning
salt & pepper
garlic powder
onion powder
Directions
- Preheat your oven to 325 degrees (for the croutons!)
- De-stem and chop kale, place into large bowl.
- Prepare dressing by adding all ingredients into a medium-bowl or jar and whisk until fully smooth and combined.
- Add desired amount of dressing (you’ll probably have extra!) to the chopped kale. Then, add the juice from an additional 1/2 of a lemon. Massage into kale gently with your hands. Trust me, use your hands! It will evenly coat & texturize much better than using tongs.
- Refrigerate the dressed kale while you prepare the croutons.
- Dice up your sourdough bread into square chunks, the size is up to you! Place in a medium bowl, and coat with olive oil. The bread cubes shouldn’t be totally saturated, but evenly glistening from the oil.
- Toss in seasonings, and massage with hands to coat evenly.
- Distribute croutons onto parchment paper lined cooking sheet, spacing each cube out from one another. Bake at 325 for 8-12 minutes, or until your desired amount of crunch is achieved! Flip halfway through for an even toast.
- Take kale out of fridge. Serve onto plates, top with your favorite protein, croutons & extra parmesan cheese if desired. Enjoy!
