Baby Kale Caesar Recipe
Pecorino Romano, brioche crouton, lemon Caesar (vegetarian)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the brioche bread into small cubes. Toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and bake for about 10-12 minutes, or until golden and crispy.
- 2
Prepare the Dressing
In a bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and remaining 1 tablespoon of olive oil. Season with salt and black pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the baby kale and the dressing. Toss well to coat the kale evenly. Add the Pecorino Romano cheese and croutons. Toss gently to combine.
- 4
Serve
Divide the salad into serving bowls and garnish with additional Pecorino Romano cheese if desired. Enjoy your Baby Kale Caesar!
