Gluten-Free Kale Caesar Salad

Ingredients

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• 2 cups gluten-free bread cubes (3/4-inch) Shop
• 2 tbsp olive oil (for the croutons)
• 1/4 tsp garlic powder Shop
• 1/4 tsp salt
• 2 bunches lacinato kale, stems removed, leaves thinly sliced
• 1/3 cup mayonnaise Shop
• 2 tbsp fresh lemon juice
• 3 anchovy fillets, finely mashed, or 2 tsp anchovy paste
• 1 clove garlic, grated
• 1 tsp Dijon mustard Shop
• 1 tsp Worcestershire sauce Shop
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 2 tbsp extra-virgin olive oil (for the dressing)
• 1/4 tsp black pepper

Instructions

1. 1 Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil, garlic powder and salt on a baking sheet.
2. 2 Bake for 10-12 minutes, stirring once, until golden and crisp. Cool on the sheet.
3. 3 Whisk the mayonnaise, lemon juice, anchovies, garlic, Dijon and Worcestershire sauce until smooth. Whisk in the Parmesan, 2 tbsp olive oil and pepper.
4. 4 Put the kale in a large bowl, add about two-thirds of the dressing, and massage it with your hands for 2 minutes, until the leaves darken and soften.
5. 5 Toss in the croutons and the remaining dressing just before serving, and top with more Parmesan.

Tips & Notes

• Massage the kale with the dressing for a full 2 minutes. It turns the tough leaves tender and lets the kale Caesar salad sit without wilting.
• Add the croutons at the last minute. Gluten-free croutons absorb dressing fast and lose their crunch within about 15 minutes.
• The mayonnaise base gives the Caesar dressing its creamy body without raw egg yolk. Thin it with a teaspoon of water if it is too thick to toss.

Common questions