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Kale Caesar Salad with Creamy Parmesan Dressing
Kale Caesar Salad with Creamy Parmesan Dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and delicious no-egg Caesar salad with kale and romaine, topped with creamy Parmesan dressing. Perfect for potlucks!
Ingredients:
  • For the croutons:
  • 6 cups of 1-inch diced rustic bread (ciabatta or Italian loaf)
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • For the vinaigrette:
  • 1 clove garlic
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 teaspoon white wine vinegar (can sub apple cider vinegar)
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan (use vegetarian Parmesan for vegetarian option)
  • 1/8 teaspoon ground black pepper
  • For the alad:
  • 8 cups kale leaves (lightly packed), ribs removed and leaves torn into bite-size pieces
  • 2 large head romaine lettuce hearts, cut in half lengthwise, and then cut in half again lengthwise, then cut crosswise on a diagonal, to 1-inch wide strips
  • 4 tablespoons grated Parmesan
Instructions:
  • Heat your oven to a toasty 400°F (200°C).
  • Achieve perfectly golden croutons: Spread bread cubes in one layer on a baking sheet. Bake until golden brown, about 8 to 10 minutes. Toss warm croutons with olive oil, garlic, salt, and pepper in a bowl.
  • Create the vinaigrette by blending the ingredients in a food processor until smooth.
  • Combine the chopped kale and romaine leaves in a large bowl. Toss them with the dressing until well coated using your clean hands for added finesse. To tenderize the kale, massage it gently. Alternatively, refrigerate the dressed salad for 1-2 hours to let the kale soften naturally. Finish by adding the croutons and Parmesan cheese.

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