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Kale Caesar Salad with Cornbread Croutons

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


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 or Vegan Caesar)

  • 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

  • 1 cup (5 ounces) crumbled Best Homemade Cornbread or Easy Vegan Cornbread (can be a few days old)
  • 2 teaspoons extra-virgin olive oil
  • 1 small bunch kale (Tuscan kale if possible))
  • 3 cups chopped hearts of romaine
  • 1 bunch radishes, sliced (optional)
  • 2/3 cup shaved Parmesan cheese


  1. 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.
  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. 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