Forget soggy lettuce. This salad uses hardy Lacinate kale and artisanal sourdough to create a meal that is as satisfying as it is healthy. The secret is in the “massage”—a technique that softens the kale’s fibers.
Nutrient Dense
Artisanal
20 Minutes
The Salad & Croutons
- 1 bunch Lacinato (Dino) Kale
- 2 cups Sourdough Bread (cubed)
- 3 tbsp Olive Oil
- 1/2 cup Shaved Parmesan
- 1 tsp Flaky Sea Salt
- 1/2 tsp Garlic Powder (for croutons)
Classic Caesar Dressing
- 1/2 cup Mayonnaise or Greek Yogurt
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 2 cloves Garlic (minced)
- 1/4 cup Grated Parmesan
Step-by-Step Assembly
- Toast the Sourdough: Toss sourdough cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until golden and crisp.
- Prep the Kale: Remove the tough ribs from the kale and thinly slice the leaves. Place in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they turn dark green and tender.
- Whisk Dressing: In a small jar, combine all dressing ingredients and shake or whisk until creamy.
- Toss: Pour the dressing over the massaged kale. Add the shaved parmesan and half of the warm croutons. Toss well.
- Finish: Top with the remaining croutons and a fresh crack of black pepper.
Pro Tip: Massaging the kale is non-negotiable! It breaks down the cellulose, making the greens easier to digest and significantly more delicious.
