Lemony Kale Caesar Salad with Crispy Homemade Croutons
If you love a classic Caesar, this kale version is a must. Tender ribbons of Lacinato kale are brightened with lemon and tossed with crisp croutons and plenty of Parmesan. Perfect as-is for lunch or topped with roast chicken, salmon, or shrimp for a complete dinner.
Servings: 4 servings
Calories: 332kcal
Ingredients
- 1 large bunch tuscan kale, ribs and stems removed, leaves ripped or cut into 1-2-inch pieces
- ⅓-½ cup homemade Caesar dressing, or store-bought Caesar salad
- 2 cups sourdough, cut into ¼-½-inch cubes
- 4 Tbsp extra virgin olive oil, divided
- ½ tsp Kosher salt
- 1 medium lemon, zested, about 1 tsp, cut into wedges for serving
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- ⅓ cup Parmigiano Reggiano, shaved
Instructions
- Toast the croutons. Preheat an oven to 375°F (190°C). Place bread on a rimmed baking sheet. Drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt, then toss well. Cook for 7-9 minutes, or until croutons are crispy. Set aside.
- Massage the kale. Place prepped kale in a large bowl, then drizzle with remaining 2 Tbsp extra virgin olive oil. Use your hands to massage the oil into the kale.
- Toss, then serve. Drizzle ⅓ cup of Caesar dressing (or up to ½ cup) on top of kale, then add croutons, ⅓ cup shaved Parmesan, 1 tsp lemon zest, ½ tsp flaky sea salt, and ¼ tsp black pepper. Use tongs to thoroughly toss, then serve immediately. We like to finish with an extra sprinkle of flaky sea salt and serve with lemon wedges!
Notes
- Caesar salad dressing can be made up to 5 days in advance.
Nutrition
Calories: 332kcal | Carbohydrates: 14g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 1073mg | Potassium: 304mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6822IU | Vitamin C: 77mg | Calcium: 295mg | Iron: 2mg
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