Gluten Free Kale Caesar Salad
Classic Caesar dressing is one of those things that sounds simple but hides gluten in the most unexpected places — Worcestershire sauce, croutons, even some bottled dressings. This version keeps every element in check, starting with gluten free bread cubes baked until golden and crisp with olive oil and garlic powder, so you get that satisfying crunch without any compromise. The dressing is built from scratch the proper way: pasteurized egg yolks, finely minced anchovies, Dijon mustard, fresh lemon juice, and a slow drizzle of olive oil whisked into a thick, glossy emulsion with finely grated Parmesan. Swapping romaine for lacinato kale is the move that makes this salad genuinely special — a quick massage with salt softens the leaves and deepens their color, so they hold up beautifully under that bold, creamy dressing instead of wilting on contact. Every component here is intentional, and the result is a Caesar that tastes rich, tangy, and deeply savory in all the right ways. It serves four, making it an easy weeknight side or a lunch worth looking forward to. Finish each bowl with shaved Parmesan and a squeeze of lemon, and it's honestly hard to believe this came together so effortlessly.
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Learn more →Ingredients
4 servings
For the croutons
- 3 cups gluten free bread, cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the dressing
- 2 pasteurized egg yolks
- 3 anchovy fillets, finely minced
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ¼ cup parmesan cheese, finely grated
- ¼ tsp black pepper
For the salad
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
For serving
- ¼ cup parmesan cheese, shaved
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil, garlic powder, and 1/4 tsp salt on a large baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp at the edges. Set aside to cool.
- 2
Place the kale pieces in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
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