Kale Caesar Salad with Croutons
Massaged kale turns tender under a tangy, garlicky Caesar dressing with crisp, buttery croutons.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
Sturdy kale is massaged with lemon and olive oil to soften its texture, then tossed with a rich Caesar dressing and shaved Parmesan. Homemade croutons, toasted until golden and crisp, add crunch that store-bought versions rarely match. It makes a satisfying side or a light main with grilled chicken or shrimp on top.
Ingredients
- 4 cups day-old crusty bread, cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 2 bunches curly kale, stemmed and torn into bite-sized pieces
- 1 tablespoon fresh lemon juice
- 2/3 cup Caesar dressing
- 1/2 cup Parmesan cheese, shaved
- black pepper, to taste
Method
-
Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons olive oil and the salt on a rimmed baking sheet.
-
Bake the bread cubes, stirring once, until golden and crisp.
-
Remove the croutons from the oven and set aside to cool.
-
Place the torn kale in a large bowl. Drizzle with the remaining 1 tablespoon olive oil and the lemon juice.
-
Massage the kale with your hands, squeezing and rubbing the leaves until they darken slightly and soften, about 2 minutes.
-
Add the Caesar dressing to the kale and toss until the leaves are evenly coated.
-
Add the croutons and half the shaved Parmesan to the bowl and toss gently to combine.
-
Divide the salad among plates, top with the remaining Parmesan, and season with black pepper to taste.
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Kale Caesar Salad with Croutons
Sturdy kale is massaged with lemon and olive oil to soften its texture, then tossed with a rich Caesar dressing and shaved Parmesan. Homemade croutons, toasted until golden and crisp, add crunch that store-bought versions rarely match. It makes a satisfying side or a light main with grilled chicken or shrimp on top.
30 min 4 servings 310 cal
Ingredients
- 4 cups day-old crusty bread, cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 2 bunches curly kale, stemmed and torn into bite-sized pieces
- 1 tablespoon fresh lemon juice
- 2/3 cup Caesar dressing
- 1/2 cup Parmesan cheese, shaved
- black pepper, to taste
Method
- 1
Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons olive oil and the salt on a rimmed baking sheet.
- 2
Bake the bread cubes, stirring once, until golden and crisp.
- 3
Remove the croutons from the oven and set aside to cool.
- 4
Place the torn kale in a large bowl. Drizzle with the remaining 1 tablespoon olive oil and the lemon juice.
- 5
Massage the kale with your hands, squeezing and rubbing the leaves until they darken slightly and soften, about 2 minutes.
- 6
Add the Caesar dressing to the kale and toss until the leaves are evenly coated.
- 7
Add the croutons and half the shaved Parmesan to the bowl and toss gently to combine.
- 8
Divide the salad among plates, top with the remaining Parmesan, and season with black pepper to taste.
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