Sweet-tart oranges and mellow parmesan meet crisp kale and romaine in this Citrus Caesar Salad with Baked Croutons. Tossed together with a simple, zesty dressing and home-baked croutons, you’ll want to make this extraordinary Caesar salad again and again.
A Fresh, Creative Salad
After all the yummy holiday treats, I could go for a bit of a healthy palate cleanser. And this Citrus Caesar Salad with Baked Croutons is just the ticket. I know it’s sometimes hard to generate enthusiasm for the…greener foods, especially with kids. But the combination of sweet-tart oranges and a zesty, creamy dressing make this salad a winner with even the pickiest, most veggie-resistant crowd.
Bread, Butter, Bake!
The beauty of these baked croutons comes from just how simple they are. Bread, butter, bake! That’s it! Well, that and a little garlic salt. If you’ve never made your own, check out my tutorial on how to bake homemade croutons. It really could not be any easier.
If you want to make a meal of it, you can easily add some protein like grilled shrimp, pan-seared chicken tenderloins or shredded rotisserie chicken.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Cubed bread: I prefer a crusty white bread. Stale or day-old bread works best!
- Unsalted butter: helps croutons lightly brown and crisp up as they bake. If you use salted butter, you’ll need to adjust the added garlic salt.
- Garlic salt: adds instant savory flavor with no chopping.
- Fresh garlic: gives the bold, savory punch of classic Caesar flavor.
- Dijon mustard: adds tang and depth. Start with a smaller amount if you’re not a mustard fan.
- Fresh oranges: the zest, juice, and flesh of the oranges add subtle sweetness and give this salad and dressing its bright, tangy citrus flavor.
- Fresh lemon juice: adds acidity, brightness, and balances the richness of the mayo and cheese. Freshly squeezed is key as bottled lemon juice lacks vibrancy.
- Lemon zest: adds tartness and balances the sweetness of the orange.
- Worcestershire sauce: adds savory complexity and ties in with the anchovy flavor. A little goes a long way so don’t overdo it.
- Mayonnaise: replaces raw egg in traditional Caesar dressing for ease and safety. I use a good quality light mayo and it tastes so great!
- Kosher salt: essential seasoning to round it all out. Taste before adding more as several of the other ingredients are salty.
- Black pepper: adds heat and depth. Use fresh ground for better flavor than pre-ground pepper.
- Chopped kale: adds hearty texture and nutrition — balances the richness of the dressing. Massage kale first for better texture and flavor absorption.
- Romaine lettuce: gives it that crisp, classic Caesar crunch. Dry thoroughly after washing and chopping as wet leaves will dilute the dressing and wilt it faster. Use just romaine for a lighter salad, or all kale for a denser, earthier one.
- Shaved parmesan cheese: adds an earthy, nutty flavor to the salad. In place of shaved, a medium grate on the Parmesan will give you great coverage and just the right bite without overpowering the other ingredients. You can also use freshly shaved Parmesan or Pecorino Romano for more bite.
Supplies:
Quick Tip: Zest to Impress
Before combining ingredients, zest your citrus (lemon, orange, lime) using a microplane grater/zester. Don’t have a zester? That’s okay! A vegetable peeler makes a fine stand-in.
How to zest a lemon with a vegetable peeler: place the sharp edges of the peeler on one end of the citrus and push slightly into the fruit. Pull down to the other end, paying close attention not to cut into the fruit too deep. You want to remove as little of the white part as possible. Repeat this process until the entire peel is removed and only the pith remains. Finely chop the lemon peel with a sharp knife to make lemon zest.
How to Make Citrus Caesar Salad with Baked Croutons
- To make the croutons: Preheat the oven to 350°F. In a medium mixing bowl, toss the cubed bread with the melted butter and garlic salt until evenly coated.
- Spread the bread cubes into an even layer on a baking pan.
- Bake for 10-15 minutes or until golden brown and crisp. Toss the croutons with a spatula, or by shaking the pan, halfway through the baking time. Remove the baked croutons from the oven and let cool while you prep the salad.
- To make the citrus Caesar dressing: Combine all of the dressing ingredients in a medium mixing bowl and whisk until well combined and smooth.
- To make the salad: Combine the chopped kale and chopped romaine to a large bowl.
- Next, drizzle with the desired amount of dressing and toss to coat.
- Finally, add the parmesan cheese, orange slices and baked croutons, toss again. Serve immediately.
Storage
This salad is best eaten same day, but leftover salad can be stored in an airtight container in the refrigerator for up to two days. Just expect some texture loss and keep croutons separate so they stay crisp, if possible.
The dressing can be stored in the fridge in a sealed container for up to 5 days. Give it a good stir or shake before using.
More Fresh and Flavorful Salads
My Fresh and Flavorful Salad Recipes make it easy to bring the green to any meal. From side salads to hearty dinner salads, there’s a salad for every occasion and every taste!
I hope you enjoy this Citrus Caesar Salad as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
Citrus Caesar Salad with Baked Croutons
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8
- Category: Salad
Description
Sweet-tart oranges and mellow parmesan meet crisp kale and romaine in this Citrus Caesar Salad with Baked Croutons. Tossed together with a simple, zesty dressing and home-baked croutons, you’ll want to make this extraordinary Caesar salad again and again.
Ingredients
Baked Croutons:
- 2 heaping cups cubed bread
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic salt
Dressing:
- 1 clove fresh garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- ½ cup mayonnaise
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
Salad:
- 4 cups chopped kale
- 4 cups chopped romaine
- ½ cup shaved parmesan cheese
- 1 medium orange, peeled and sliced
Instructions
- To make the croutons, preheat the oven to 350°F. In a medium mixing bowl, toss the cubed bread with the melted butter and garlic salt until evenly coated. Spread the bread cubes into an even layer on a baking pan. Bake for 10-15 minutes or until golden brown and crisp. Toss the croutons with a spatula, or by shaking the pan, halfway through the baking time. Remove the baked croutons from the oven and let cool while you prep the salad.
- To make the citrus Caesar dressing, combine all of the dressing ingredients in a medium mixing bowl and whisk until well combined and smooth.
- To make the salad, combine the chopped kale and chopped romaine to a large bowl. Add desired amount of dressing and toss to coat. Add the parmesan cheese, orange slices and baked croutons, toss again. Serve immediately.
