Horseradish Kale Caesar Salad

5 from 1 vote

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Say hello to this beautiful kale caesar salad with a homemade horseradish caesar dressing. It is crispy, creamy and made fully homemade straight down to the croutons, and dressing with yolks. We are giving it a little more zing with fresh prepared horseradish for extra flavor. It is the table-side caesar that you will be re-creating at home, on repeat!

Horseradish Kale Caesar Salad

More Caesar Recipes

If you’re looking for more caesar salad, ranging from classic caesar salad, to brussel sprouts caesar ideas, check out the below:

Horseradish Kale Caesar Salad

 What ingredients do you need to make this kale caesar salad recipe?

Croutons: Sourdough bread tossed with bite-sized pieces tossed with extra-virgin olive oil, kosher salt and black pepper. I love the crunch and texture the croutons give!

Kale leaves: We used a mix of lacinato kale and curly kale, tossed to massage with extra-virgin olive oil, lemon juice, kosher salt and black pepper. You can also just use one kind of kale here, or add in romaine lettuce as well.

For the horseradish caesar dressing: anchovies, garlic cloves, dijon mustard, egg yolk, lemon juice, parmesan cheese, horseradish, extra-virgin olive oil, kosher salt and freshly ground black pepper all mixed together! More details on how to do that below. We are whisking the dressing by hand, but you can opt to make this dressing in the food processor, too.

If you don’t want to use anchovies, you can substitute with worcestershire sauce.

Any additions: Feel free to add any ingredients to amp up your caesar such as avocado, toasted nuts or roasted chickpeas. Or any added proteins like chicken or shrimp!

Any leftovers can be stored in the fridge in an airtight container.

Horseradish Kale Caesar Salad

Instructions to make this recipe

Make your croutons

Preheat your oven to 350 degrees. Place your bite-sized cubed bread on a baking sheet with parchment paper. Toss with kosher salt, freshly ground black pepper and extra-virgin olive oil and bake for 20 to 25 minutes until your croutons are toasty and golden brown. Let cool for about 5 to 10 minutes.

Make your dressing from scratch

In the meantime, make your horseradish caesar dressing. In the base of a large salad bowl, or large mixing bowl, start by adding garlic, anchovies, dijon mustard and kosher salt. Fork the mixture until a paste forms, about 2 to 3 minutes. Season with black pepper. This will be the start of your emulsion.

Next, add your egg yolks and lemon juice. Whisk well until combined and emulsified as you slowly stream in your extra-virgin olive oil. Lastly, add in your parmesan cheese and horseradish, mixing and whisking until it is all combined and a creamy dressing forms.

Massage your kale

Stem your kale(s), discarding any tough stems, and add directly in your large mixing bowl with the dressing. Toss to combine, and massage well with your hands, about 5 minutes. Massaging the kale will help get out the bitterness and soften up the leaves. 

Assemble

In the same bowl with your tossed kale and dressing, add your cooled croutons. Finish with shaved parmesan and a big crank of black pepper.

Horseradish Kale Caesar Salad

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Horseradish Kale Caesar Salad
5 from 1 vote

Horseradish Kale Caesar Salad

Say hello to this beautiful kale caesar salad, with a homemade horseradish caesar dressing. It is crispy, creamy and delicious!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2

Ingredients 

For the Croutons

  • 7 ounce sourdough loaf, cubed into bite-sized pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil

For the Horseradish Caesar Dressing and Salad

  • 2 garlic cloves
  • 3 o 4 oil-packed anchovies
  • 1 teaspoon dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 egg yolks
  • Juice of 1/2 lemon, adjust with more to preference
  • ¼ cup extra-virgin olive oil
  • 1/4 cup shredded parmesan, plus shaved parmesan for serving
  • 1 teaspoon horseradish
  • 4 cups mixed kale

Instructions 

  • Preheat your oven to 350 degrees. Place your bite-sized cubed bread on a baking sheet with parchment paper. Toss with kosher salt, freshly ground black pepper and extra-virgin olive oil and bake for 20 to 25 minutes until your croutons are toasty and golden brown. Let cool for about 5 to 10 minutes.
  • In the meantime, make your horseradish caesar dressing. In the base of a large salad bowl, or large mixing bowl, start by adding garlic, anchovies, dijon mustard, kosher salt and freshly ground black pepper. Fork the mixture until a paste forms, about 2 to 3 minutes. This will be the start of your emulsion.
  • Next, add your egg yolks and lemon juice. Whisk well until combined and emulsified as you slowly stream in your extra-virgin olive oil. Lastly, add in your shredded parmesan cheese and horseradish, mixing and whisking until it is all combined and a creamy dressing forms.
  • Stem your kale(s), discarding any tough stems, and add directly in your large mixing bowl with the dressing. Toss to combine, and massage well with your hands, about 5 minutes. Massaging the kale will help get out the bitterness and soften up the leaves.
  • In the same bowl with your tossed kale and dressing, add your cooled croutons. Finish with shaved parmesan and a big crank of black pepper.

Nutrition

Calories: 727kcal, Carbohydrates: 54g, Protein: 18g, Fat: 50g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 33g, Cholesterol: 206mg, Sodium: 1159mg, Potassium: 234mg, Fiber: 2g, Sugar: 5g, Vitamin A: 267IU, Vitamin C: 2mg, Calcium: 116mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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