Description
- Kale Caesar salad delivers bold flavor and better nutrition with Greek yogurt dressing and crispy croutons. Learn how to make it perfectly.
Ingredients
- For the dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons milk (any variety)
- 1 teaspoon Dijon mustard
- 2 small garlic cloves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- Cracked black pepper, to taste
For the croutons:
- 4 cups sourdough bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
For the salad:
- 4 cups kale, stems removed and leaves chopped
- 2 cups chopped romaine lettuce
- 1/2 to 3/4 cup shredded Parmesan cheese
- Cracked black pepper, to taste
Instructions
- Prepare the dressing: Combine the Greek yogurt, grated Parmesan, lemon juice, olive oil, milk, Dijon mustard, garlic, Worcestershire sauce, anchovy paste, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Refrigerate until ready to use.
- Make the croutons: Preheat oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, toss the sourdough cubes with olive oil, salt, pepper, garlic powder, and dried parsley. Spread evenly on the baking sheet and bake for 8-10 minutes, or until golden brown. Let cool.
- Massage the kale: Place the chopped kale in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice. Use your hands to massage the kale for about 5 minutes, until it softens and shrinks.
- Assemble the salad: In a large bowl, combine the massaged kale, romaine lettuce, and shredded Parmesan. Drizzle with the desired amount of dressing and toss to coat evenly.
- Serve: Top the salad with the homemade croutons and a few cracks of black pepper. Serve immediately.