This kale Caesar salad is one salad you won’t want to stop eating! It’s topped with a creamy homemade Caesar dressing and crunchy cornbread croutons.
When we started this website, I was a food blog fanatic. Honestly, I rarely read the content, just scrolled through endless photos and recipe titles. But shallow it that sounds, it was an immense learning experience. My blogs started talking about asparagus in April and May, tomatoes in August, and squash in October giving me my first glimpse of seasonality. I learned terms like ganache, risotto, polenta and would surprise Alex with my newfound knowledge. I’d discover trends like kale Caesar salad and cauliflower fried rice. This kale Caesar recipe is from one of those first food blogs I started reading, Sprouted Kitchen, and their new fabulous Bowl and Spoon cookbook.
Related: 25 Best Salad Recipes
About the book: Bowl and Spoon
Around the time we became interested in whole food eating, we came across a blog called Sprouted Kitchen. It was 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.
Sprouted Kitchen just released a second cookbook, Bowl and Spoon, all about the ever popular “meal in a bowl”. It’s one of those books where each recipe sounds better than the one before it. 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!
Get it: Order a copy of Sprouted Kitchen’s Bowl + Spoon
The perfect kale Caesar salad recipe
Today we’re sharing the kale Caesar salad recipe from the book, with crispy cornbread croutons. Beware: if you ever wanted to be addicted to a green salad, this is it. It’s seriously delicious AND it pairs with just about anything, from chili to pizza to Italian recipes to soups.
The dressing is fabulous: no raw egg, but a little kick of horseradish. If you’re into Caesar dressing, this is a knockout. (If you’d prefer a vegetarian version, omit the anchovies.) Another option for the dressing is our healthy Homemade Caesar Dressing, which uses Greek yogurt to cut some of the calories. You can also use our Vegan Caesar Dressing for a plant-based spin.
And the crispy cornbread croutons — well, let’s just say not too many made it onto our salad! We made our homemade cornbread, which is tender and moist, and really: the best cornbread you’ll find. We also have a vegan cornbread or Classic Cornbread Muffins. Bonus: leftovers stand in as another side dish for whatever meal you’re having! A few multicolored radishes and some baby kale from our local farmers market run also made it in.
Tips on how to make kale Caesar salad
This kale Caesar salad looks quite impressive, but it’s secretly super easy to make. Here are a few notes on exactly how to make it:
- Dressing: The dressing uses everyday ingredients like olive oil, mayo, and Worcestershire sauce and is ready in under 5 minutes thanks to the help of a trusty blender.
- Croutons: To make the crispy cornbread croutons, simply drizzle crumbled cornbread with some olive oil and bake for 15 to 18 minutes, or until golden brown.
- Salad: While the cornbread croutons are baking, prep the radishes, kale, and romaine. Once you’ve made the dressing and pulled the cornbread out of the oven, this kale Caesar salad can be thrown together in a couple minutes.
We recommend eating this salad right away since the dressing makes the greens wilt in the fridge. However, you can prep this salad ahead of time by storing the individual ingredients in the fridge until you’re ready to add the dressing and enjoy!
Looking for more easy salad recipes?
Outside of this kale Caesar salad recipe, here are a few of our favorite salad recipes:
- Seriously Simple Three Bean Salad
- Arugula and Tomato Burrata Salad
- Strawberry Salad with Balsamic Vinaigrette
- Vegetarian Cobb Salad
- Vegan Italian Pasta Salad
- The Best Tossed Salad
- Beet and Apple Salad
- Superfood Salad
- 12 Best Kale Recipes
This kale Caesar salad recipe is…
Pescatarian and vegetarian (if you omit the anchovy paste).Print
Topped with a creamy homemade Caesar dressing and crispy cornbread croutons, this kale Caesar salad is one salad you won’t want to stop eating!
- 1 large clove garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons good quality mayonnaise or veganaise
- 1 teaspoon prepared horseradish
- 2 teaspoons Worcestershire sauce (or this substitute)
- 2 anchovies, or 1 teaspoon anchovy paste (optional)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup freshly squeezed lemon juice
For the salad
- For the dressing, in a food processor or blender, add the garlic (chopped into a few pieces), 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.
- 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.
- Chop the kale. 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.
- Category: Salad
- Method: Baked
- Cuisine: American
Keywords: kale caesar salad, Kale caesar salad recipe, Salad Recipes, Side Dish Recipes, Entertaining
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.