Kale Caesar Salad with Sourdough Croutons

Name: Kale Caesar Salad with Sourdough Croutons
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 400 g kale; 2 Little Gem lettuces; 1 avocado; 2 slice sourdough bread; 1 clove garlic, finely grated; 2 anchovies in oil, finely chopped; 2 tbsp olive oil; 45 g Parmesan cheese; 5 tbsp mayonnaise; 1 tbsp white wine vinegar

This kale Caesar salad is crisp, creamy, and full of savory flavor from Parmesan, anchovies, and garlic. Massaged kale, crunchy sourdough croutons, and optional avocado make it hearty enough for lunch or a light dinner.

Servings2 Portions

Prep Time20 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

kale
400 g
Little Gem lettuces
2
avocado
1
sourdough bread
2 slice
garlic, finely grated
1 clove
anchovies in oil, finely chopped
2
olive oil
2 tbsp
Parmesan cheese
45 g
mayonnaise
5 tbsp
white wine vinegar
1 tbsp

Step-by-Step Instructions

Put the kale in a large bowl with 1 tbsp olive oil and a generous pinch of salt. Massage the leaves for 1 to 2 minutes until slightly softened and darker in color, then set aside while you prepare the rest of the salad.

Heat the oven to 400F (200C/180C fan). Spread the torn sourdough on a baking tray, drizzle with the remaining 1 tbsp olive oil, and toss to coat. Bake for 8 to 10 minutes, or until golden and crisp, then let the croutons cool slightly.

In a small bowl or jar, mix the garlic, chopped anchovies, mayonnaise, white wine vinegar, and about one-third of the Parmesan until smooth. Add 1 to 2 tbsp water as needed to loosen the dressing to a thick, spoonable consistency.

Add the Little Gem lettuce, avocado if using, and the remaining Parmesan to the kale. Pour over the dressing and toss until everything is evenly coated. Top with the sourdough croutons, finish with black pepper, and serve right away.

Chef's Tips

For a vegetarian version, leave out the anchovies and add a little extra Parmesan plus a small spoonful of Dijon mustard for depth. If serving later, keep the croutons separate until just before eating so they stay crisp. Leftover dressed salad is best eaten the same day.