Description

This Kale Caesar Salad with Sourdough Croutons is a refreshing twist on the classic Caesar salad. Packed with nutrient-rich kale and romaine lettuce, it features a creamy homemade Greek yogurt-based Caesar dressing, topped with shredded parmesan and crunchy, garlicky sourdough croutons toasted to golden perfection. A healthier, satisfying salad perfect for lunch or dinner.

Ingredients

For the Caesar Salad Dressing:

½ cup plain Greek yogurt
¼ cup grated parmesan cheese
2 Tbsp lemon juice (about 1 lemon)
1 Tbsp olive oil
2 Tbsp milk (any kind)
1 tsp smooth Dijon mustard
2 small garlic cloves
2 tsp Worcestershire sauce
1 tsp anchovy paste
¼ tsp salt
Cracked black pepper, to taste

For the Sourdough Croutons:

4 cups sourdough bread, cut into 1 inch cubes
2 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tsp dried parsley

For the Kale Caesar Salad:

4 cups kale, leaves cut off the stem & chopped
2 cups romaine lettuce, chopped
½ – ¾ cups parmesan cheese, shredded
Cracked black pepper, to taste

Instructions

Make the Dressing: Add all dressing ingredients—Greek yogurt, grated parmesan, lemon juice, olive oil, milk, Dijon mustard, garlic cloves, Worcestershire sauce, anchovy paste, salt, and cracked black pepper—into a food processor or blender. Blend until smooth. Refrigerate the dressing until ready to use.
Prepare the Croutons: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, toss sourdough bread cubes with olive oil, garlic powder, dried parsley, salt, and black pepper until evenly coated. Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 8-10 minutes or until golden brown and crispy. Remove from oven and let cool completely.
Massage the Kale: Place chopped kale in a large bowl. Drizzle with a splash of olive oil and squeeze the juice of half a lemon over it. Using your hands, massage the kale leaves for at least 5 minutes until they soften and shrink in size, improving their texture and flavor.
Assemble the Salad: In a separate large bowl, combine the massaged kale, chopped romaine lettuce, and shredded parmesan cheese. Pour your desired amount of Caesar dressing over the salad. Toss thoroughly to coat all the greens evenly.
Add Croutons and Serve: Top the salad with the cooled sourdough croutons and finish with a few cracks of freshly ground black pepper. Serve immediately for best texture and flavor.

Notes

Massaging the kale softens the tough leaves, making them easier to eat and digest.
Store leftover dressing in an airtight container in the fridge for up to 3-4 days.
For a dairy-free option, substitute the parmesan cheese with nutritional yeast and use a dairy-free milk alternative.
Sourdough bread is preferred for the croutons due to its texture and flavor, but other sturdy bread can be used.
Adjust the amount of anchovy paste according to your preference for umami and saltiness.