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
Scale
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.