Topped with a creamy homemade Caesar dressing and crispy cornbread croutons, this kale Caesar salad recipe is one salad you won’t want to stop eating!
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.”). Keep reading for more and this kale Caesar salad recipe, straight out of Sprouted Kitchen’s Bowl and Spoon cookbook.
Related:25 Best Salad Recipes
Healthy vegetarian food blogs
Around the time we became interested in whole food eating, I 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.
Related: 12 Best Kale Recipes
The perfect kale Caesar salad recipe
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. Sara’s return 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!
Related: 10 Homemade Salad Dressing Recipes
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. Here 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 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 local farmers market run 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!
Buy the book
Order a copy of Sprouted Kitchen’s Bowl + Spoon
How to make kale Caesar salad
This kale Caesar salad looks quite impressive, but it’s secretly super easy to make. 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. 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.
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
- Roasted Beet and Green Apple Salad with Honey Mustard Dressing
- Superfood Salad
This recipe is…
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!
For the Caesar dressing (or use our Caesar Dressing Recipe)
- 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
- 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
- 1 cup (5 ounces) crumbled cornbread, preferably a few days old
- 2 teaspoons extra-virgin olive oil
- 1 small bunch kale
- 3 cups chopped hearts of romaine
- 1 bunch radishes, sliced (optional)
- 2/3 cup shaved Parmesan cheese
- 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
Cookbook Author and writer
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.
Cookbook Author and photographer
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.