Description
A healthy twist on Caesar salad with massaged kale, homemade croutons, and creamy, tangy dressing.
Ingredients
Scale
- 1 large bunch of Tuscan kale (lacinato kale), about 1 pound, stems removed and leaves thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise (good quality, preferably homemade or avocado oil-based)
- 2 tablespoons grated Parmesan cheese, plus more for serving
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup olive oil, extra virgin
- 1–2 tablespoons water, to thin (optional)
- 4 slices of crusty bread (sourdough or baguette work well), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried Italian herbs
- Pinch of sea salt
- Pinch of black pepper
- Grilled chicken or shrimp
- Hard-boiled eggs, sliced
- Avocado, diced
- Cherry tomatoes, halved
- Red pepper flakes, for a little heat
Instructions
- Wash and Prep the Kale: Thoroughly wash the kale leaves under cold water. Remove any dirt or debris. Pat the leaves dry with a clean kitchen towel or use a salad spinner.
- Remove the Stems: Remove the stems of the kale. You can do this by holding the stem in one hand and running your fingers down the leaf to strip it away, or use a knife.
- Thinly Slice the Kale: Stack a few kale leaves and thinly slice them crosswise into ribbons about 1/4-inch wide.
- Massage the Kale: Place the sliced kale in a large bowl. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper. Massage the kale for 3-5 minutes until it softens and turns a deeper green.
- Set Aside: Set the massaged kale aside while you prepare the dressing and croutons.
- Combine Dressing Base: In a medium-sized bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
- Season Dressing: Add 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed.
- Emulsify Dressing: Slowly drizzle in the olive oil while continuously whisking until the dressing is smooth and creamy.
- Adjust Dressing Consistency (Optional): If the dressing is too thick, add 1-2 tablespoons of water to thin it out.
- Refrigerate Dressing: Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Bread for Croutons: Cut the crusty bread into 1-inch cubes.
- Season Croutons: In a medium-sized bowl, toss the bread cubes with 2 tablespoons of olive oil, 1/4 teaspoon of garlic powder, 1/4 teaspoon of dried Italian herbs, a pinch of sea salt, and a pinch of black pepper.
- Bake Croutons: Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy.
- Cool Croutons: Remove from the oven and let the croutons cool completely on the baking sheet.
- Combine Kale and Dressing: In a large bowl, pour about half of the Caesar dressing over the massaged kale. Toss well to coat. Add more dressing as needed, but don’t overdress.
- Add Croutons: Add the homemade croutons to the salad and toss gently to combine.
- Add Optional Toppings: Add any optional toppings, such as grilled chicken, shrimp, hard-boiled eggs, avocado, or cherry tomatoes.
- Garnish: Sprinkle with extra grated Parmesan cheese and red pepper flakes (optional).
- Serve Immediately: Serve the Kale Caesar Salad immediately.
Notes
- Massaging the kale is crucial for tenderness.
- Use fresh, high-quality ingredients for the best flavor.
- Taste and adjust the dressing seasonings to your preference.
- Don’t overdress the salad.
- Serve immediately to prevent croutons from softening.
- For a vegan version, use vegan mayonnaise and nutritional yeast instead of Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes