I love that this salad offers the crunch and flavor of a traditional Caesar while sneaking in extra nutrition from kale. The homemade croutons add that irresistible texture, and the from-scratch dressing tastes so much better than anything bottled. I also appreciate that it’s quick to make, budget-friendly, and keeps well for leftovers. Plus, massaging the kale makes it tender and easier to enjoy, turning this humble green into something truly craveable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Croutons 1 French baguette, cut into small bite sized cubes 3 tablespoons extra virgin olive oil ½ teaspoon freshly ground black pepper ¼ teaspoon kosher salt
For the Kale Salad 1 pound curly kale, leaves only, cut into bite sized pieces 2 teaspoons extra virgin olive oil
For the Dressing 4 tablespoons mayonnaise 1½ tablespoons nutritional yeast 1½ tablespoons lemon juice ½ tablespoon apple cider vinegar 2 teaspoons Worcestershire sauce 2 garlic cloves, minced ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil
For Serving ½ cup shredded Parmesan cheese
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
In a large bowl, toss the baguette cubes with olive oil, salt, and pepper until evenly coated.
Spread the bread cubes on the baking sheet and bake for 15–20 minutes, stirring once, until light golden brown. Remove from the oven and let cool.
Place the kale in a large mixing bowl. Drizzle the 2 teaspoons of olive oil over the leaves and massage with your hands for 2–4 minutes, until the kale softens and turns a darker shade of green.
In a separate bowl, whisk together the mayonnaise, nutritional yeast, lemon juice, apple cider vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly stream in the olive oil while whisking until the dressing becomes smooth and creamy.
Pour the dressing over the kale and toss to coat evenly. Sprinkle with shredded Parmesan and toss again.
Serve the salad topped with cooled croutons and extra Parmesan if desired.
Add protein: I sometimes add grilled chicken, shrimp, or salmon to make it a complete meal.
Swap the greens: Try Tuscan kale or even romaine for a softer or more traditional Caesar texture.
Go vegan: Use vegan mayo, skip the Parmesan, and add a sprinkle of toasted nuts or seeds instead.
Make it extra tangy: Increase the lemon juice or vinegar slightly for a brighter flavor.
Add crunch: Toss in roasted chickpeas or toasted almonds for extra bite.
Storage/Reheating
I keep leftover kale salad in an airtight container in the fridge for up to 2 days. Since kale holds up better than lettuce, it doesn’t get soggy quickly. I store the croutons separately at room temperature in a sealed container so they stay crisp. To freshen up the salad, I sometimes add a small drizzle of olive oil or lemon juice before serving.
FAQs
1. Can I make the dressing ahead of time?
Yes, I often make the dressing a day in advance. It keeps well in the fridge for up to 5 days. Just whisk it again before using.
2. Do I need to massage the kale?
Absolutely. Massaging breaks down the kale’s tough fibers, making it softer and more enjoyable to eat. I drizzle a bit of olive oil and gently rub the leaves until they darken and feel tender.
3. Can I use store-bought croutons?
You can, but I prefer making my own because they taste fresher and you can season them exactly how you like.
4. Is there a substitute for nutritional yeast?
If I don’t have nutritional yeast, I sometimes add extra Parmesan or a bit of Dijon mustard for umami flavor.
5. How do I make this gluten-free?
Simply use a gluten-free baguette or bread to make the croutons. Everything else in the recipe is naturally gluten-free.
6. Can I make this vegan?
Yes, by using vegan mayo, vegan Worcestershire sauce, and a dairy-free Parmesan alternative, it becomes a delicious plant-based Caesar salad.
7. What type of kale works best?
I like curly kale for its hearty texture, but Tuscan (lacinato) kale works beautifully too—it’s a bit more tender and mild.
8. How do I prevent soggy croutons?
I keep the croutons separate until serving. If they do get soft, I pop them in a 350°F oven for a few minutes to crisp up again.
9. Can I double the recipe for a party?
Yes, this recipe scales easily. Just make sure to massage the kale in batches so each leaf gets coated with oil and softens evenly.
10. What can I serve with this salad?
I like pairing it with grilled chicken, roasted salmon, or a bowl of soup. It’s also great as a side for pasta or steak dinners.
Conclusion
This kale Caesar salad with homemade croutons is one of my favorite ways to elevate a simple green salad. I love how the massaged kale holds up to the creamy, zesty dressing, while the crunchy croutons add the perfect finishing touch. It’s easy, wholesome, and a crowd-pleaser every time I make it.
A fresh, nutrient-rich twist on the classic Caesar salad featuring tender massaged kale, creamy homemade Caesar dressing, and crisp golden croutons. Perfect as a hearty side or a satisfying main dish.
Total Time:35 minutes
Yield:Serves 6
Ingredients
For the Croutons:
1 French baguette, cut into small bite-sized cubes
3 tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
For the Kale Salad:
1 pound curly kale, leaves only, cut into bite-sized pieces
2 teaspoons extra virgin olive oil
For the Dressing:
4 tablespoons mayonnaise
1½ tablespoons nutritional yeast
1½ tablespoons lemon juice
½ tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
For Serving:
½ cup shredded Parmesan cheese
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat mat.
In a large bowl, toss baguette cubes with olive oil, salt, and pepper until evenly coated.
Spread the cubes on the baking sheet and bake for 15–20 minutes, stirring once, until golden and crisp. Cool completely.
Place kale in a large mixing bowl. Drizzle with 2 teaspoons of olive oil and massage with your hands for 2–4 minutes until tender and dark green.
In a separate bowl, whisk together mayonnaise, nutritional yeast, lemon juice, apple cider vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly whisk in olive oil until creamy.
Pour the dressing over the kale and toss to coat evenly. Sprinkle with Parmesan and toss again.
Top with cooled croutons just before serving. Add extra Parmesan if desired.
Notes
Massage the kale well to make it tender and flavorful.
Keep croutons separate until serving to maintain crispness.
The dressing can be made ahead and stored in the fridge for up to 5 days.
For a vegan version, use vegan mayo, vegan Worcestershire sauce, and dairy-free Parmesan.
Use gluten-free bread to make this salad gluten-free.
