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.
First, cube a loaf of bread until you have enough to fill two cups. Use a crusty loaf of bread (French, Italian, or sourdough work best). It’s also best to use bread that’s at least a day or two old. So if you have stale bread sitting on the counter, don’t throw it out, make croutons! Toss bread cubes with melted butter and garlic salt and then bake in a 350-degree oven for 10-15 minutes, rotating them halfway through.
See what I mean? Doesn’t get any easier than that!
What Do I Need to Make Citrus Caesar Salad
- Cubed bread
- Butter
- Garlic salt
- Garlic
- Dijon mustard
- Orange zest
- Orange juice
- Lemon zest
- Lemon juice
- Worcestershire sauce
- Mayonnaise
- Kosher salt
- Ground pepper
- Chopped kale
- Chopped romaine
- Shaved parmesan cheese
- Oranges
- Large salad bowl
- Baking sheet
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. Add desired amount of dressing and toss to coat. Add the parmesan cheese, orange slices and baked croutons, toss again. Serve immediately.
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 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! 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 butter, melted
- 1 teaspoon garlic salt
Dressing:
- 1 clove 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.
