Caesar Salad with Kale and Spinach
A hearty, dark-green twist on the classic Caesar with toasted sourdough croutons
Why This Recipe Works
Massaging the kale with a little salt is the secret to this salad; it softens the tough leaves and helps the dressing cling to every surface. This version uses a mix of greens to provide a balance of hearty texture and delicate flavor.
Instructions
Adjust the oven rack to the middle position and heat to 375°F. Toss the bread cubes with olive oil and salt on a rimmed baking sheet until evenly coated. Bake until the croutons are golden brown and crisp, 10 to 12 minutes, tossing them halfway through to ensure even browning.
Place the sliced kale in a large bowl with a pinch of salt. Massage the leaves firmly with your hands for about 1 minute—the kale should shrink in volume and turn a darker, more translucent green as the fibers soften.
Whisk the garlic, lemon juice, mustard, Worcestershire sauce, mayonnaise, and parmesan in a small bowl until smooth. Slowly whisk in the olive oil in a thin stream until the dressing is thick and fully emulsified.
Toss the kale, spinach, and cooled croutons together in the large bowl. Drizzle with the dressing and toss gently until the greens are evenly coated and the parmesan clings to the ridges of the kale. Serve immediately while the croutons are at their crispest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Once dressed, this salad is best eaten immediately as the spinach will wilt and the croutons will soften.
Can I make this ahead of time?
The dressing can be refrigerated for up to 3 days. Croutons can be kept in an airtight container for 2 days.
