Horseradish Kale Caesar Salad
on Sep 18, 2023, Updated May 22, 2024
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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!
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:
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.
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.
Looking for more salad recipes? Start below:
- Radicchio and Endive Salad with Miso Dressing
- Caprese Salad with a Honey Cilantro Lime Dressing
- Sumac Chicken Salad with Feta Basil Dressing
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Watch How To Make This Recipe
Horseradish Kale Caesar Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
