23 In Recipes/ Salads/ Sides

Kale Caesar Salad with Cornbread Bits

Kale Caesar Salad with Crispy Cornbread Bits from Sprouted Kitchen's Bowl and Spoon | A Couple CooksKale Caesar Salad with Crispy Cornbread Bits from Sprouted Kitchen's Bowl and Spoon | A Couple CooksKale Caesar Salad with Crispy Cornbread Bits from Sprouted Kitchen's Bowl and Spoon | A Couple CooksKale Caesar Salad with Crispy Cornbread Bits from Sprouted Kitchen's Bowl and Spoon | A Couple CooksKale Caesar Salad with Crispy Cornbread Bits from Sprouted Kitchen's Bowl and Spoon | A Couple Cooks

Before we started this blog, I was a fanatic food blog reader. Though maybe reader is too strong a term. Gawker? I rarely read the content, but paged through endless photos and recipe titles in my feed reader. Shallow as that sounds, it was an immense learning experience. Seasonality was a new way of life, as my blogs started talking about asparagus in April and May, tomatoes in August, and squash in October. I learned terms like ganache, risotto, polenta and would surprise Alex with my new found knowledge (“yeah, everyone’s eating polenta these days. You know.”).

Around the time we became interested in whole food eating, I came across a blog called Sprouted Kitchen. It was outrageously cool, full of the most gorgeous shots of vegetables you could imagine. I mean, how can you make a sweet potato look unbelievably sexy? Sprouted Kitchen did it and was one of the first blogs out there making simple, whole food eating seem like the most attractive thing on the planet. Once we started our own blog, Alex and I would stare at the photos and the recipes and wonder, how can we emulate a little element of what Sprouted Kitchen does so well into our work? We were in the stage where we had no idea what we were doing, and it was an example of beauty and art executed so well.

Fast forward a bit and finding we had a mutual acquaintance caused me to reach out and email Sara, the recipe developer and writer behind the blog. I was a bit starstruck, but Sara’s email showed her to be one of the truly kindest voices in the food blog community. She’s been a friend and encouragement since that time, and we’re so grateful to know her and Hugh, not only for their art but the people they are. Not to mention, we naturally feel a kinship with other husband + wife teams!

Sprouted Kitchen just released a second cookbook, Bowl and Spoon, and it’s one of those books where each recipe sounds better than the one before it. This recipe is a Caesar salad from the book, with kale and crispy cornbread bits. Beware: if you ever wanted to be addicted to a salad, this is it. The dressing is fabulous – no raw egg, but a little kick of horseradish, and the crispy cornbread croutons — well, let’s just say not too many made it onto our salad. We made these Jiffy cornbread copycat muffins from The Faux Martha, which were delightful and the leftovers were a nice side for the salad. A few multicolored radishes and some baby kale from our Farmer’s Market run (Full Hand Farm) also made it in.

We’re honored to review this book by two artists who have been such an inspiration to us. And we would highly recommend the book to all of you as a finely crafted collection of standout whole foods, vegetable-based recipes. Kudos, Sara + Hugh!

Sprouted Kitchen’s Bowl and Spoon is available here, if you’re interested!

Kale Caesar with Cornbread Bits
 
by:
Serves: 4 to 6
What You Need
  • 1 large clove garlic, coarsely chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons good quality mayonnaise or veganaise
  • 1 teaspoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 anchovies, or 1 teaspoon anchovy paste (optional)
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup freshly squeezed lemon juice
  • 1 cup (5 ounces) crumbled cornbread, preferably a few days old
  • 2 teaspoons extra-virgin olive oil
  • 1 small bunch kale, stemmed and chopped
  • 3 cups chopped hearts of romaine
  • 1 bunch radishes, sliced (optional)
  • ⅔ cup shaved Parmesan cheese
What To Do
  1. For the dressing, in a food processor or blender, add the garlic, olive oil, mayonnaise, horseradish, Worcestershire, anchovies, salt, pepper, and lemon juice. Give it a whirl until smooth. Keep in the refrigerator until ready to use.
  2. Preheat the oven to 375F. Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss gently with your hands to coat. Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.
  3. In a large salad bowl, combine the kale, romaine, radishes, and half the Parmesan. Toss with the desired amount of dressing. Sprinkle with cornbread crispies and remaining Parmesan and serve.

 

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23 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 5, 2015 at 8:37 pm

    Kale caesar sounds lovely!! I really need to get myself a copy of this book!

  • Reply
    Anonymous
    April 6, 2015 at 6:49 am

    I am so excited to try this recipe and to read the book! It is so refreshing to know that all of my favorite bloggers have had their own start at some point. There is so much more to food blogging than meets the eye and I think you have one of the most gorgeous blogs on the web!

  • Reply
    Shelley @ sevengrams
    April 6, 2015 at 7:51 am

    Sounds delicious! And I can completely relate to your fanatic reader (/gawker) ways from the past. Its really nice to know that others have developed that way as well :)

  • Reply
    Ksenia @ At the Immigrant's Table
    April 6, 2015 at 8:06 am

    Sprouted Kitchen was one of my first food blogs as well, and it remains a great inspiration. Hugh’s photography is continuously inspiring, and Sara’s voice is, as you said, so genuine and honest. I love your take on this salad, and can’t wait to leaf through the book!

  • Reply
    Emily | Gather & Dine
    April 6, 2015 at 8:37 am

    Both of your blogs are favorites of mine. :) Have this cookbook on my shelf right now and I can’t wait to sit down with a cup of tea and read through it. Love the beautiful shots of this kale salad!

  • Reply
    Anna
    April 6, 2015 at 10:04 am

    your photography is amazing <3

    https://aspoonfulofnature.wordpress.com/

  • Reply
    Sara @ Cake Over Steak
    April 6, 2015 at 11:32 am

    This book is such a beauty! Sara and Hugh were MAJOR inspirations of mine as well before starting my blog. I’ve emailed Sara a few times and she’s definitely unbelievably sweet. Her words coupled with Hugh’s OUTRAGEOUS food photography is just a match made in heaven. This kale caesar is high on my to-make list – hopefully within the next week this will be in my mouth.

  • Reply
    Nina at FocusedonFit.com
    April 6, 2015 at 12:14 pm

    Looks delicious! And what a great idea to use cornbread as croutons…yum!

  • Reply
    Heather
    April 6, 2015 at 11:02 pm

    I love this twist on a caesar salad. I have the first Sprouted Kitchen book and love it, and this one sounds even more up my alley, so I’m hoping to get my hands on it some time soon!

  • Reply
    Stephanie @ Girl Versus Dough
    April 6, 2015 at 11:37 pm

    Sprouted Kitchen was one of the first blogs I read and I still love it. This salad is making my mouth water! And those cornbread muffins from The Fauxmartha are everything.

  • Reply
    sara forte
    April 6, 2015 at 11:43 pm

    Your words made my day, thank you! I’m so glad you guys like the book. You both do beautiful work here as well and I’m so jealous when I see that beautiful picture of your kitchen! My goal was to share everyday sort of meals so I am glad you see this salad as that. Thanks again, you guys!

  • Reply
    Kimberly/TheLittlePlantation
    April 7, 2015 at 3:00 am

    What a lovely blog post.
    The book sounds lovely and I can’t wait to get my copy
    Thanks for sharing :)

  • Reply
    lynsey | lynseylovesfood.com
    April 7, 2015 at 8:15 am

    this salad looks heavenly… I have a feeling those croutons would have the same fate in my kitchen! Lovely as always. xo

  • Reply
    Kate
    April 7, 2015 at 8:26 am

    I keep reading peoples’ reviews of Sara’s beautiful new book and still haven’t received mine! We have to wait a little longer here in the UK, so while I wait I’ll be making this beautiful sounding salad. I love a kale caesar and the cornbread croutons sound like a wonderful addition x

  • Reply
    Christy@SweetandSavoring
    April 7, 2015 at 9:15 am

    God, this looks fantastic. Cornbread in a salad? Yum! I hadn’t seen that Sprouted Kitchen had a new book out, but the title alone draws me in: I love eating out of a bowl! :)

  • Reply
    Josh | Oakhurst Kitchen
    April 7, 2015 at 1:16 pm

    I agree with everyone here–your photography is gorgeous and I also cannot wait to put cornbread in a salad. Lovely!

  • Reply
    Cookin Canuck
    April 9, 2015 at 9:44 am

    There are always so many wonderful recipes on Sprouted Kitchen and I can imagine her book is just as good. This kale caesar is something I could happily eat everyday!

  • Reply
    Melissa
    April 9, 2015 at 11:24 am

    Cornbread croutons?! This is genius. I usually choke my way through the leftovers. They dry out so fast. Thanks for saving my life. Literally.

  • Reply
    Sini | My Blue&White Kitchen
    April 12, 2015 at 8:29 am

    This salad looks and sounds awesome! I have a bunch of kale sitting in my fridge and this would certainly be the perfect dish to use it in. Really can’t wait to get my copy of Sara and Hugh’s new book; I’m sure I’ll love it as much as their first one.

  • Reply
    Georgie
    April 22, 2015 at 5:27 am

    This summery salad looks absolutely delicious. I want to dive right in! Great photography too, really inspired. Thank you!

  • Reply
    Steve
    April 23, 2015 at 1:28 pm

    As the maker-of-the-Caesar-salad for our huge family Christmas dinners, this will be featured this year – thanks, all!

    • Reply
      Alex
      April 23, 2015 at 2:16 pm

      Planning ahead! I like it :) Hope you enjoy :)

  • Reply
    sara
    May 4, 2015 at 10:18 am

    I made this for dinner over the weekend and we LOVED it! The dressing was delicious but not too heavy, and the cornbread croutons are genius! :)

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