Between the bright dressing and crunchy cheese, this Kale Caesar Salad With Parmesan Crisp Croutons delivers a refreshing twist on a classic.
I have a newfound love for kale and dark leafy greens. I want to eat it every day, and sometimes more than once a day. I’ve even made a kale and ricotta pasta and, for breakfast, baked egg and kale cups. All this to say, my kale kick shows no signs of stopping, which brings me to my latest fave, kale Caesar salad with Parmesan crisp croutons. A few months ago, I enjoyed an incredible version of this salad, and it never quite left my mind—or taste buds.
As much as I love going out to eat, I decided to make my own at home. Simply put, I am thrilled with the results! It’s everything I love about a classic Caesar, but unique enough to stand on its own. The kale and romaine give it a hearty, crunchy base, and unlike traditional Caesar, the dressing comes off as tangy rather than heavy. It’s garlicky and citrussy and clings beautifully to the kale.
Of course, we all know what the main event is for this salad—the Parmesan crisp croutons. Typically, you serve Caesar with thick croutons. Not with this recipe. These salty bites give you a satisfying crunch that’s just plain irresistible. Add some roast chicken, and you’ll enjoy a satisfying weeknight meal!
Taming chewy kale
There’s no denying that kale comes off as tough and chewy. However, may I offer you a simple remedy? A massage. Odd, yes, but massaging your kale makes a big difference. Plus, it’s easy and only takes a few minutes.
Tear the kale from the stems and add a drizzle of olive oil and salt. Then, with your hands, gently massage the kale until it softens and turns a deeper green. This simple massage helps break down the fibers, making it more tender.
How do I store leftovers?
Put the salad in an airtight container and refrigerate for up to 3 days. For the best texture, I recommend refrigerating the croutons separately in their own container. When you’re ready to eat, take the salad out of the fridge and let it sit at room temperature for about 20 minutes. This will bring out the flavors once more. Redistribute the dressing and seasonings with a good stir. You can also give the salad a squirt of lemon juice to freshen it up.
If you stored the Parmesan croutons with the salad, they may have lost their crispiness. Put them in the oven for a few minutes at 350°F. Just keep an eye on them so they don’t burn! They’ll be done quicker than you think.
Serving suggestions
If you don’t have leftover roast chicken on hand, grilled or Blackened Chicken works as well. I also like topping the salad with Grilled Salmon. Some other great options include an Italian Lentil Soup or a bowl of Homemade Pasta topped with your favorite Marinara Sauce Recipe.
Kale Caesar Salad With Parmesan Crisp Croutons
Ingredients
For The Salad:
- 5 ounces Parmesan cheese shredded
- 1 head curly kale
- 1 head romaine
- 2 cups roasted chicken cut into small chunks
- 1 Lemon or lime cut into wedges
For The Dressing:
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 1 tablespoon lemon or lime juice
- Salt and pepper to taste
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper or a Silpat. Spread the cheese out into a thin, even layer (or make about 6 small rounds if you like more burnt edges).
- Bake for 6 to 10 minutes, until the cheese is melted and the edges are brown and crisp.
- Remove the baking sheet from your oven and let the Parmesan cool on the pan for about 10 minutes until it's completely crisp. Break into bite-sized pieces and set aside.
- Wash the kale and romaine and pat them dry. Remove the kale stalks, then cut the kale and romaine into thin strips. Add to a large bowl.
- To make the dressing, in a mason jar, combine the garlic, Dijon, honey, lemon or lime juice, salt, and pepper. Shake well. Add olive oil and shake again until emulsified. Taste and adjust the seasoning to your preference.
- Add the chicken and 3/4 of the Parmesan crisps to the large bowl holding the kale and romaine. Drizzle about half of the dressing over the salad, then toss until well coated. Add more dressing if needed.
- Top with the remaining Parmesan crisp, then serve with lemon or lime wedges.
Leave a Comment