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Refreshing Kale Caesar Salad Recipe with Easy Homemade Sourdough Croutons

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A crisp and tangy kale Caesar salad featuring creamy homemade dressing and crunchy sourdough croutons, ready in under 30 minutes. Perfect for a healthy, flavorful meal that’s both comforting and light.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and leaves finely chopped
  • 4 cups cubed day-old or slightly stale sourdough bread
  • 3 tablespoons extra virgin olive oil
  • 1 large egg yolk (or 2 tablespoons mayonnaise as a substitute)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon anchovy paste (optional)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: freshly cracked black pepper, additional Parmesan shavings, or a squeeze of lemon

Instructions

  1. Preheat oven to 375°F (190°C). Cube about 4 cups of day-old sourdough bread into 1-inch pieces. Toss cubes with 3 tablespoons extra virgin olive oil and a pinch of salt until evenly coated. Spread on a baking sheet in a single layer.
  2. Roast croutons for 12-15 minutes, tossing halfway through, until golden brown and crispy. Let cool completely.
  3. Remove tough stems from kale and chop leaves finely. Place kale in a large mixing bowl, sprinkle with a pinch of salt, and massage with hands for 2-3 minutes until softened and darkened.
  4. In a small bowl or jar, whisk together egg yolk (or mayonnaise), minced garlic, Dijon mustard, anchovy paste (if using), lemon juice, and Worcestershire sauce. Slowly drizzle in 1/2 cup olive oil while whisking vigorously to emulsify. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
  5. Pour dressing over massaged kale and toss well to coat evenly.
  6. Add cooled sourdough croutons and gently fold into the salad to maintain crunch.
  7. Serve immediately, optionally topped with additional Parmesan or cracked black pepper.

Notes

Massage kale to soften and reduce bitterness. Roast croutons until golden and cool completely before adding to salad to keep crunch. For raw egg concerns, substitute egg yolk with mayonnaise or use pasteurized eggs. Keep dressing and croutons separate if preparing ahead to avoid sogginess.

Nutrition

Keywords: kale Caesar salad, sourdough croutons, homemade Caesar dressing, healthy salad, easy salad recipe, quick salad, vegetarian Caesar

Find it online: https://tempotaste.com/refreshing-kale-caesar-salad-recipe-with-easy-homemade-sourdough-croutons/