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Kale Caesar Salad with Homemade Croutons Recipe

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4.1 from 42 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Kale Caesar Salad with Homemade Croutons is a fresh and flavorful twist on the classic Caesar salad. Featuring tender massaged kale, a tangy and creamy dressing made with mayonnaise and nutritional yeast, and crisp homemade baguette croutons, this salad is both satisfying and nutritious. Perfect for a light lunch or a wholesome side dish, it combines the earthiness of kale with the rich umami flavors of Parmesan and Worcestershire sauce.

Ingredients

Croutons

  • 1 French baguette, cut into small bite-sized cubes
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt

Salad

  • 1 pound curly kale (leaves only, cut into bite-sized pieces)
  • 2 teaspoons extra virgin olive oil

Dressing

  • 4 tablespoons mayonnaise
  • 1½ tablespoons nutritional yeast
  • 1½ tablespoons lemon juice
  • ½ tablespoon white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup shredded Parmesan cheese

Instructions

  1. Make the Croutons: Preheat the oven to 350°F. Line a baking sheet with a Silpat or parchment paper to prevent sticking and allow even baking.
  2. Prepare the Bread: In a large bowl, toss the baguette cubes with 3 tablespoons of extra virgin olive oil, ¼ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to coat the bread evenly.
  3. Bake the Croutons: Spread the coated bread cubes in an even layer on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until they turn light golden brown and become crisp.
  4. Cool the Croutons: Remove the tray from the oven and allow the croutons to cool completely. This ensures they remain crunchy when added to the salad.
  5. Massage the Kale: Place the kale pieces in a large bowl. Drizzle 2 teaspoons of extra virgin olive oil over them. Using your hands, massage the kale gently for 2-4 minutes until the leaves become tender and less fibrous.
  6. Make the Dressing: In a medium bowl, combine mayonnaise, nutritional yeast, lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Whisk until combined, then add 3 tablespoons of olive oil and whisk vigorously to achieve a smooth, creamy dressing.
  7. Assemble the Salad: Pour the dressing over the massaged kale and toss thoroughly to coat all leaves. Sprinkle shredded Parmesan cheese over the salad and toss again to evenly distribute the cheese.
  8. Serve: Divide the salad into bowls. Serve alongside the cooled homemade croutons and garnish with extra Parmesan cheese if desired.

Notes

  • Massaging the kale softens its texture and reduces bitterness, making it more enjoyable to eat raw.
  • You can substitute the French baguette with any crusty bread of your choice for the croutons.
  • To make the dressing vegan, replace mayonnaise with a plant-based alternative and omit Parmesan cheese.
  • Store leftover croutons in an airtight container to keep them crisp for up to 3 days.
  • Adjust the amount of garlic and Worcestershire sauce in the dressing based on your preference for flavor intensity.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/kale-caesar-salad-with-homemade-croutons-recipe/