Kale Meets Caesar Salad

  • Yield : 4
  • Cook Time : 25m
  • Ready In : 25m
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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


Step 1

Preheat the oven to 375 degrees F.

Step 2

Soak the red onions in ice water for 10 minutes and then drain.

Step 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.

Step 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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