Kale Caesar Salad


Suggested Beverage Pairing: 

La Crema Sonoma Chardonnay

20 min
4 Servings


1 cup
whole wheat bread (diced)
1 1/2 tsp
extra virgin olive oil
1 pinch
Italian seasoning
3 clove
garlic (large, skin removed)
1/2 pkg
tofu (firm or medium firm)
6 Tbsp
parmesan cheese (grated, divided)
2 Tbsp
3 Tbsp
fresh squeezed lemon juice
1 Tbsp
Dijon mustard
1 Tbsp
Worcestershire sauce
1 Tbsp
Thai or Vietnamese fish sauce or 3 anchovy fillets
1/2 tsp
1/2 tsp
garlic salt (optional)
head romaine lettuce (large)
1 bunch
Prep Time:
20 min
Total Time:
20 min


Preheat oven or a toaster oven to 350°F. Toss the diced bread with the olive oil; then add a pinch of Italian seasoning and bake for 12 to 15 minutes or until golden brown.

To make the dressing, add the garlic cloves to a blender and process until finely minced. Then add the tofu, 4 tbsp. Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, fish sauce or anchovies, pepper and optional garlic salt. Process until well combined.

Wash the romaine and kale thoroughly; pat dry or use a salad spinner. Cut the entire romaine leaf into large, bite size pieces. For the kale, remove the tough inner spine and then finely slice the leaves into tender,  ¼ inch slivers. Place the greens into a large salad bowl and toss to mix. Drizzle some dressing over the greens and toss. TIP: It’s always better to start with less dressing - you can always add more.

Top with some croutons and remaining Parmesan cheese and enjoy. For a heartier, main dish salad, add fully cooked, boneless, skinless chicken breast or fish.

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