Name: Crunchy Kale Caesar with Cornbread Croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large garlic cloves, peeled and rough chopped; 1/2 cup extra-virgin olive oil; 4 tbsp mayonnaise; 2-3 tsp prepared horseradish; 1 tbsp Worcestershire sauce; 1/2 tsp salt; 1 tsp freshly ground black pepper; 1 small bunch parsley, divided (approx 3 tbsp parsley for dressing); 1 tbsp chives, roughly chopped (optional); juice of 2 large lemons; 1 bunch lacinato kale, stems removed and torn into bite size pieces; 3 romaine hearts, washed, dried, and torn into bite size pieces; 1 1/4 cup parmesan cheese, shredded; remaining parsley, chopped; 1 tbsp chives, chopped (optional); 2 cups diced or crumbled cornbread, preferable day old; extra virgin olive oil for making croutons

Ingredients

Scale

Dressing

2 large garlic cloves, peeled and rough chopped
1/2 cup extra-virgin olive oil
4 tbsp mayonnaise
2–3 tsp prepared horseradish
1 tbsp Worcestershire sauce
1/2 tsp salt
1 tsp freshly ground black pepper
1 small bunch parsley, divided (approx 3 tbsp parsley for dressing)
1 tbsp chives, roughly chopped (optional)
juice of 2 large lemons

Salad

1 bunch lacinato kale, stems removed and torn into bite size pieces
3 romaine hearts, washed, dried, and torn into bite size pieces
1 1/4 cup parmesan cheese, shredded
remaining parsley, chopped
1 tbsp chives, chopped (optional)
2 cups diced or crumbled cornbread, preferable day old
extra virgin olive oil for making croutons

Instructions

Preheat oven to 375 degree
Combined all dressing ingredients in the base of your food processor. Remember to use only 3 tbsp of the parsley in the dressing – the rest gets reserved for the salad. Blend until smooth.
Arrange the cornbread pieces on a baking sheet or in a large cast iron skillet and drizzle lightly with olive oil. Toss to coat and then bake in over for 15 to 20 minutes.
Assemble the salad. Combine the kale, romaine, remaining parsley, and parmesan in a large mixing bowl and add dressing to taste. Toss until greens are evenly coated. Mix in the croutons and serve.

Notes

I’ve found this salad travels pretty well and can be made in advance. I would recommend keeping the dressing and croutons on the side until closer to serving time though.

This recipe will feed 10 to 12 as a side. You can halve it easily if you want a smaller salad. You can also add grilled chicken it you want to serve it as an entree.