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This kale Caesar salad recipe with homemade croutons is a twist on a classic Caesar salad, made with tender leafy greens, crisp toasted baguette slices, and creamy homemade dressing!
This is not your basic salad. My kale Caesar salad is so easy to make and can be served as a light side to grilled flank steak with bleu cheese butter or blackened balsamic tuna steaks. You could also round out this salad into the main event by adding some oven baked chicken breasts or tender broiled salmon for protein. And if you’re truly a fan of Caesar flavors, serve this salad with baked Caesar chicken!
Why You’ll Love This Kale Caesar Salad
- Homemade croutons … You’ll thank me later for this one—they’re so fresh and crunchy! Plus, way easier to make than you might think.
- No extra anchovies! While many traditional Caesar dressing recipes call for adding anchovies, I use Worcestershire sauce, which already has a touch of anchovy in it.
- Kale is so good! I love lettuce, but I love mixing up my salad game by using a dark leafy green like kale instead. The trick is to break down the kale’s tough fibers before adding it to the salad (massaging the kale first makes it nice and tender).
About The Homemade Croutons: Worth It?
It’s beyond worth it to make your own croutons, and here’s why: They are super crisp and flavorful, so much better than the packaged kind that have been sitting on the shelf for who knows how long. And, when you make them homemade, you can add herbs, try different bread, or adjust to suit your tastes.
Recipe Ingredients
I’ve outlined the ingredients for each component of this salad below so you can get an idea of what you’ll need to make it. Make sure to check the recipe card for the full ingredient amounts.
- Croutons – Baguette, extra virgin olive oil, salt, and pepper.
- Salad – Kale (ribs removed) and olive oil.
- Dressing – Mayonnaise, nutritional yeast (you can omit if you don’t have it), fresh lemon juice, white wine vinegar, Worcestershire sauce, garlic cloves, salt and pepper, and olive oil.
- Parmesan Cheese – For serving.
Tips and Variation Ideas
- Massage that kale. Do NOT skip this step. Rubbing (massaging) the kale in olive oil helps to break down its tough fibers so that it’s not too chewy.
- Add a protein. Shredded or sliced chicken is a nice addition to this salad, and you could also try crispy roasted chickpeas for a vegetarian option.
- Make it vegetarian or vegan. For a vegetarian version of the dressing, use a vegan Worcestershire sauce. For a vegan version, also use vegan mayonnaise. Then, omit the Parmesan.
- Skip the mayo. If you don’t care for mayo, plain Greek yogurt is a good substitute while still keeping the dressing creamy.
- Add-ins. You can throw in some more veggies, like chopped avocado or cucumber, or some seeds and nuts like sunflower seeds, almonds, or walnuts.
Storing Extras
Caesar salad, like most salads, is best eaten the day it’s made. If you have any leftovers, store the croutons separately from the salad:
- Croutons – Place the croutons in an airtight container and store them at room temperature for up to 1 week.
- Salad – Transfer leftover salad without croutons to an airtight container and store it in the fridge for up to 2 days. Add the croutons just before serving.
More Easy Side Dishes
Kale Caesar Salad Recipe with Homemade Croutons
Ingredients
For the 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
For the Kale Salad
- 1 pound curly kale, leaves only, cut into bite sizes pieces
- 2 teaspoons extra virgin olive oil
For the 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
For Serving
- ½ cup shredded Parmesan cheese
Instructions
Make the Croutons
- Prep your tools. Preheat your oven to 350°F. Line a baking sheet with a Silpat or parchment paper.
- Prep the bread pieces. In a large bowl, toss the baguette cubes with the olive oil, salt, and pepper.
- Bake. Spread the bread cubes on the prepared baking sheet. Place in the oven and bake for 15-20 minutes, until the croutons are light golden brown.
- Cool. Remove from the oven and set aside to cool.
Make the Salad
- Massage the kale. Place the kale in a large bowl. Drizzle the 2 teaspoons of olive oil over the kale and massage with your hands until the kale is tender, about 2-4 minutes.
- Make the dressing. In a medium sized bowl, combine the mayo, nutritional yeast, lemon juice, white wine vinegar, Worcestershire sauce, garlic, salt, and pepper. Whisk to combine. Then add the olive oil and whisk vigorously until you have a smooth salad dressing.
- Assemble the salad. Drizzle the salad dressing over the massaged kale and toss to coat the kale. Sprinkle Parmesan cheese on top and toss.
- Serve. Scoop your desired amount of salad into bowls and serve with the cooled croutons and extra Parmesan.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Kale Caesar Salad
- Make the croutons. Season the bread pieces, then bake them at 350°F for 20 minutes.
- Massage the kale. Place the kale in a large bowl with 2 teaspoons of olive oil and massage with your hands.
- Make the dressing. Combine the mayo, nutritional yeast, lemon juice, white wine vinegar, Worcestershire sauce, garlic, salt, and pepper.
- Add olive oil. Whisk in the olive oil.
- Dress the salad. Drizzle the salad dressing over the kale.
- Add cheese and croutons. Finish with cheese and croutons, then serve.
