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5 from 1 vote
Kale Caesar Salad with Parmesan Toasts
Kale Caesar Salad with Parmesan Toasts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Creamy dressing, crunchy kale and crispy parmesan toasts = salad perfection.
Course: Salad
Servings: 6 servings
  • Caesar Dressing
  • 1 Tbsp Dijon mustard
  • 2 Tbsp parmesan cheese
  • 2 Tbsp sherry vinegar
  • 1 tsp grated lemon zest
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp anchovy paste
  • 1/3 cup mayonnaise
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil

  • Parmesan Toasts
  • 1 baguette sliced on the bias
  • extra virgin olive oil
  • salt and pepper
  • 1/2 cup parmesan cheese grated

  • 1 bunch Lacinato Tuscan kale, stems removed and thinly sliced
  • 5 oz baby kale
  • 1/2 cup parmesan cheese shaved
  1. Dressing: Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside.
  2. Parmesan Toasts: Preheat the oven to 350 degrees. Spread out the baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until golden, about 10 minutes.
  3. Sprinkle the toasts with grated parmesan cheese and broil until the cheese is melted and the toasts are golden brown. Watch carefully so the toasts don't burn!
  4. Salad: Toss the kale with enough dressing to coat, ideallyl 30 mins before eating. Toss with shaved parm and serve with parmesan toasts and extra dressing on the side.