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Bowl of kale Caesar salad with croutons, shaved cheese, and horseradish dressing.
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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 2
Author: Lindsey Baruch

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