Kale Caesar Salad with Crunchy Homemade Croutons

This flavor-packed kale Caesar salad is studded with crunchy homemade croutons and shredded Parmesan cheese. The dressing comes together in a snap, and the croutons are so tasty my family munches on them like popcorn.

Why You’ll Love This Salad

• Easy. Making the croutons is as easy as tossing bread pieces with oil and seasonings, then popping everything into the oven. While the bread crisps up, make a simple homemade dressing and toss it with massaged kale. That’s it!
• Flavorful. Between the creamy, tangy dressing and the crunchy croutons, every bite of this salad is full of satisfying flavors and textures.
• Crunchy croutons. Usually when I make this recipe my teen snags some of the croutons and puts them in a little container for future snacking. They’re crunchy and have just enough flavor to make them compulsively munch-able.

By the way, if you like this recipe, you might also like this spicy kale salad served with a zippy zhoug dressing and pistachio crusted salmon.

What Makes This Recipe Different?

The dressing I created for this salad is a variation of Caesar dressing. It’s rich and creamy, with tangy zest from lemon and vinegar, plus a nuttiness from nutritional yeast.

Here’s a bit more info about how and why I change the traditional recipe:

• Mayonnaise instead of raw eggs: Traditional Caesar dressing is made with a base of raw egg yolks and oil, which are emulsified together to create a creamy texture. Mayo simplifies the process and removes any concerns about raw eggs while still creating a similar creamy base.
• Nutritional Yeast: Nutritional yeast has a cheesy flavor that complements the Parmesan. Often called “nooch,” it is a deactivated yeast that you can find at your regular grocery store. (It also happens to be a complete protein.)
• Simplified the anchovies: Caesar dressing usually includes anchovies. These are small fish that are mashed into the dressing or used in the form of anchovy paste. They provide a salty, umami depth that’s quite delicious, but many folks don’t enjoy mashing fish and the paste can be hard to find. Worcestershire sauce has anchovies in it, is easier to use, and readily available at most grocery stores.
• Extra tang: White wine vinegar and extra lemon juice make the dressing tangier compared to traditional versions, which rely more on the lemon juice alone for acidity. I quite like the end result, particularly when paired with kale.
• Kale instead of romaine lettuce: Caesar salad is usually made with romaine lettuce, but I prefer massaged kale for it’s added nutritional benefits. Kale is one of the most nutrient-dense foods available and also doesn’t wilt as quickly as romaine when tossed with salad dressing.

Tips for Success

• Massage the kale. Raw kale can be tough and fibrous, but massaging it with a bit of oil breaks down some of the cellulose structures in the leaves. This makes the kale easier to chew and also helps it absorb the flavor of the dressing. (It always makes me sad when people tell me they don’t like kale because it is tough to chew, especially when this simple technique fixes that problem.)
• Whisk the dressing well. It’s important to whisk the dressing ingredients well to create an emulsion. This blends oil and water-based ingredients (like olive oil and lemon juice) that naturally tend to separate. When properly whisked, the end result is a creamy and cohesive dressing rather than a separated mixture.
• Store extra croutons separately. If you have extra croutons, place them in an airtight container and store them on the counter. They’ll last up to 5 days. Don’t keep croutons that have been mixed with the salad as they’ll pick up moisture and get soggy when stored.

More Simple Sides to Try

• Roasted Asparagus (Oven or Air Fryer)
• Apple Walnut Spring Mix Salad
• Oven Roasted Broccoli