Kale Caesar with Sourdough Croutons
A sturdier take on the classic: torn kale and crisp romaine massaged with a garlicky anchovy dressing, then tossed with craggy sourdough croutons fried in olive oil. It holds up beautifully on a table, so you can dress it before your guests arrive.
- Course
- Side Dish
- Cuisine
- American
- Prep Time
- 15 min
- Cook Time
- 10 min
- Total Time
- 25 min
Why This Recipe Works
Kale works well in a Caesar-style salad because it can stand up to a strong dressing without collapsing immediately. Removing the tough stems and massaging the leaves briefly with a small amount of dressing softens their texture and makes the salad easier to eat.
Day-old sourdough is ideal for the croutons because its drier crumb browns instead of steaming. Tear the bread into uneven pieces rather than perfect cubes; the irregular edges create more crisp surfaces and catch the dressing better once the salad is assembled.
Dress the kale before serving, but keep the croutons separate until the end if you want maximum crunch. The dressing should taste slightly stronger on its own than you want the finished salad to taste, because the greens and bread will soften its salt, acidity, and garlic once everything is combined.
Variation Ideas
- Shave raw brussels sprouts into the mix for extra body.
- Add white beans to turn the salad into a light main.
- Grill the romaine halves before chopping for a smoky edge.
- Skip the anchovies and use white miso for a vegetarian version.
Ingredient Substitutions
- Raw egg yolk
- 2 tbsp good mayonnaise — it emulsifies just as reliably
- Anchovies
- White miso or a splash of soy for a vegetarian version
- Lacinato kale
- Shaved brussels sprouts, or half kale and half romaine
- Parmesan
- Pecorino for a sharper, saltier edge
Frequently Asked Questions
Can I make this without raw egg yolk?
Yes — whisk two tablespoons of good mayonnaise in place of the yolk. The dressing emulsifies just as reliably and keeps a day longer in the fridge.
How long will this salad last?
Dressed kale holds for a day in the fridge, though the croutons soften. Keep dressing and croutons separate and everything stays good for 4 days.
Can I prep it ahead for a dinner?
Make the dressing and croutons up to 3 days early. Massage and dress the kale up to an hour before serving — it only gets better sitting.
How do I bring soft croutons back?
Spread them on a sheet pan and bake at 350°F for 5–6 minutes; they re-crisp completely as they cool.
Tools For This Recipe
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What to Serve With Kale Caesar with Sourdough Croutons
Recipe Card
Kale Caesar with Sourdough Croutons
By Gabriella
- Course
- Side Dish
- Cuisine
- American
- Prep Time
- 15 min
- Cook Time
- 10 min
- Total Time
- 25 min
Ingredients
- 1 bunch lacinato kale, stems removed and torn
- 1 head romaine, chopped
- 4 cups torn sourdough bread
- 1/3 cup olive oil
- 4 anchovy fillets
- 1 clove garlic
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1/2 lemon, juiced
- 1/2 cup grated Parmesan
Instructions
- 1
Fry the torn sourdough in olive oil over medium heat, turning often, until the pieces are golden and crisp at the edges but still chewy in the middle. Salt them while hot.
- 2
Mash the anchovies and garlic into a paste, then whisk in the egg yolk, mustard, and lemon juice until smooth.
- 3
Stream in the remaining olive oil while whisking constantly until the dressing thickens, then stir in half the Parmesan and season with black pepper.
- 4
Massage the kale with a spoonful of dressing for a minute to soften it, then add the romaine and toss everything together.
- 5
Fold in the croutons at the last moment, finish with the remaining Parmesan, and serve while the bread is still crunchy.
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