Kale Caesar Salad
Description
I *love* a classic, romaine caesar salad — but have you ever had a kale caesar salad? Next level! Not to mention, so many. more nutritional benefits. This has quickly become a weeknight dinner staple for our family…it’s so easy, and I love that everything can be made 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 in your pantry/fridge. (okay, maybe besides the anchovy paste, haha!)
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 use bread that is on the verge of going stale…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
Dressing Ingredients
Sourdough Croutons (you can also use any other bread)
Instructions
- Preheat your oven to 325 degrees for the croutons.
- De-stem and chop kale and place into a large bowl.
- Prepare dressing by adding all ingredients into a medium bowl or jar and whisk or shake until fully smooth and combined.
- Add desired amount of dressing (you’ll probably have extra!) to kale. Then, add the juice from 1/2 of the lemon. Massage kale gently with your hands until kale softens and is fully and evenly coated.
- Refrigerate the dressed kale while you prepare the croutons.
- Dice up your bread into small cubes – the size is up to you! Place in a medium bowl, and coat with olive oil. I use my hands for this part, too. The bread shouldn’t be totally saturated, but evenly glistening from the oil.
- Add seasonings to bread and gently massage with hands to coat evenly.
- Place croutons onto parchment paper lined baking sheet. Bake at 325 for about 8-10 minutes, or until your desired amount of crunch is archived. Flip halfway through for an even toast.
- Take kale out of fridge. Serve by topping with your favorite protein, croutons & parmesan cheese.
