Kale Caesar Salad

Power up that Caesar salad with baby kale for an extra dose of greens!
Recipe courtesy of Chef Linda Duggan          




  • 3/4 cup light mayo
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 2 cloves garlic - minced
  • 1/4 cup freshly grated Parmesan cheese


  • 4 slices crusty bread – cut into cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 cups Olivia's Organics Baby Kale
  • 6 Olivia's Organics Romaine Lettuce leaves - chopped
  • Parmesan cheese – shaved or grated


  • Preheat oven to 375 degrees F.
  • In a medium bowl, whisk together the dressing ingredients and set aside.
  • Place cubed bread on a sheet pan. Toss well with olive oil, salt and red pepper flakes. Bake in oven for 8 to 10 minutes, until croutons are crunchy.
  • In a large bowl, toss together the baby kale, chopped romaine and croutons. Add the dressing and toss lightly to combine. Top with additional Parmesan cheese.

Categories: Kale, Romaine, Salad