Kale Meets Caesar Salad

Pair baby kale with romaine to make a hearty Caesar salad.
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  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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1/2 small red onion, thinly sliced

1/4 baguette, cut into 1/2-inch cubes (about 1 1/2 cups)

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons mayonnaise

1 teaspoon red wine vinegar

1/2 teaspoon honey

2 oil-packed anchovies, minced, optional

2 cloves garlic, grated

Juice of 1 lemon

One 5-ounce container baby kale

1 heart of romaine, chopped

1/4 cup grated Parmesan


  1. Preheat the oven to 375 degrees F.
  2. Soak the red onions in ice water for 10 minutes and then drain.
  3. Meanwhile, toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes.
  4. Whisk together the mayonnaise, vinegar, honey, anchovies if using, garlic and lemon juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale, romaine, Parmesan and drained onion to the dressing and toss to combine. Divide the salad among 4 plates and top with the croutons. 
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