Kale Caesar Salad with Cornbread Croutons

This easy recipe for Kale Caesar Salad is made with tender massaged kale and a traditional homemade Caesar dressing with anchovies.

5 from 1 vote

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Course: Salad

Cuisine: Italian

Keyword: anchovies, caesar, cornbread, easy, garlic, homemade, Italian, kale, parmesan, salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 1073kcal

Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Toss the cornbread with olive oil, salt and pepper, then spread out evenly on the baking sheet. Bake for about 20 minutes, checking on them occasionally, or until they're golden brown and crisp. Allow to cool to room temperature. Store in an air tight container for up to one week.

Place the anchovies and garlic in a bowl, sprinkle with salt and pepper, then use the back of a spoon to grind the mixture into a paste. Add the mustard, the lemon juice and Worcestershire sauce and whisk to combine. Add the mayonnaise and vegetable oil and whisk until emulsified. Taste and adjust seasoning as needed, adding more salt, pepper and lemon juice to suit your preference.

Place the kale in a large salad bowl and drizzle with oil, salt and pepper. Use clean hands to vigorously massage the leaves until they wilt and soften, about 2 minutes. Drizzle with desired amount of dressing and toss until all the leaves are coated. Sprinkle with parmesan cheese and continue tossing until evenly distributed. Add a few handful of croutons and toss some more. Spoon into serving bowls, top with more cheese and croutons if desired. Serve immediately.