Kale Caesar Salad

Recipe By: Chef Jaswant Singh, Select Group

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For Croutons

  • Diced Ciabatta Bread
  • 70mL Extra Virgin Olive Oil
  • 1 clove Garlic, minced
  • 5g Salt
  • 3g Black Pepper

For Vinaigrette

  • 1 clove Garlic
  • 4g Dijon Mustard
  • 18mL Lemon Juice
  • 15mL Apple Cider Vinegar
  • 100mL Extra Virgin Olive Oil
  • 70g Grated Parmesan
  • 3g Salt
  • 2g Ground Black Pepper

For Salad

  • 500g Kale Leaves, torn into bite-sized pieces
  • 2 large Romaine Lettuce heads, cut into 1-inch strips
  • 40g grated Parmesan


  • Preheat the oven to 400F (200C)
  • Spread the bread cubes in a single layer on a baking sheet
  • Place in the oven and bake until golden brown (8-10 minutes)
  • Toss while still warm in a bowl with olive oil, garlic, salt and pepper


  • Place the ingredients for the vinaigrette into a food processor
  • Blend the ingredients until smooth and fully incorporated


  • Place the chopped salad leaves in a large bowl
  • Add the dressing and mix gently
  • Leave for a while to soften the kale
  • Add the croutons and Parmesan cheese when ready to serve

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