Kale Caesar Salad//The Spicy RD
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Kale Caesar Salad with Gluten Free Croutons

Prep Time12 mins
Cook Time3 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, Gluten Free, Mediterranean, Vegetarian
Keyword: caesar salad, healthy caesar salad, kale salad
Servings: 4 servings
Calories: 515kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 4 slices bread crusts trimmed and cut in to cubes {Regular or gluten-free bread}
  • 1/2 cup + 1 tbsp extra virgin olive oil
  • 2 cloves garlic minced and divided
  • Salt and lots of ground pepper to taste
  • 1/4 cup lemon juice
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 12 cups kale washed and chopped
  • 3/4 cup grated parmesan cheese

Instructions

Make the Croutons

  • Preheat oven to 450 degrees F. Trim crusts from bread and cut bread in to cubes.
  •  In a bowl, combine 1 tablespoon olive oil, 1 clove minced garlic, and lots of ground pepper. Place bread cubes in bowl, and using hands, toss in olive oil mixture until well coated. 
  • Spread bread cubes on a foil lined baking sheet and bake in oven for 3-4 minutes, or until golden brown. Remove from oven and set aside to cool.

Make the Dressing

  • In a blender, combine lemon juice, egg yolks*, 1 clove of garlic and mustard, and blend for approximately 30 seconds or until smooth. While the blender is running, add the olive oil slowly until it is emulsified. Season with salt to taste. Refrigerate the dressing unless using it right away.

Assemble the Kale Caesar Salad

  • Place chopped kale in a salad bowl. Pour dressing on top, then add parmesan cheese and toss until kale is well coated with dressing and cheese.
  • To serve: Divide salad on to 4 plates, then top with crutons and fresh ground pepper.

Notes

I used Udi's gluten-free bread for my breadcrumbs.
*Please use caution when consuming raw eggs due to the potential risk of salmonella or other food-borne illness. If you are pregnant, your immune system is compromised, or you do not wish to use raw egg yolks, you can use pasteurized eggs, coddled eggs, or simply omit the egg yolks.

Nutrition

Calories: 515kcal