Description
A fresh, hearty twist on the classic Caesar salad featuring tender-crisp broccoli and finely chopped kale coated in a creamy Greek yogurt Caesar dressing, then finished with shaved Parmesan and crunchy homemade garlic Parmesan croutons.
Ingredients
For the Salad
4 cups (300 g) broccoli florets, cut into small bite-sized pieces
5 cups (150 g) fresh kale, stems removed and finely chopped
1/2 cup (60 g) shaved Parmesan cheese
1/4 cup (30 g) toasted sunflower seeds, optional
2 tbsp fresh parsley, chopped
For the Garlic Croutons
3 cups (120 g) cubed crusty bread
2 tbsp olive oil
2 garlic cloves, finely minced
1/2 tsp dried Italian herbs
1/4 tsp salt
2 tbsp grated Parmesan cheese
For the Creamy Caesar Dressing
1/2 cup (120 g) Greek yogurt
2 tbsp mayonnaise
2 tbsp grated Parmesan cheese
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely minced
1 tsp Worcestershire sauce
1 tbsp olive oil
2–3 tbsp water, as needed
1/4 tsp black pepper
1/4 tsp salt
Instructions
1. Bring a pot of water to a gentle boil. Add the broccoli florets and blanch for 1–2 minutes, just until bright green and slightly tender.
2. Drain the broccoli immediately and rinse under cold water to stop the cooking process. Pat thoroughly dry with paper towels.
3. Remove the tough stems from the kale and finely chop the leaves. Place the kale in a large serving bowl and gently massage it with your hands for 1–2 minutes.
4. Preheat the oven to 400°F (200°C). Place the cubed crusty bread in a large bowl and add the olive oil, minced garlic, dried Italian herbs, salt, and grated Parmesan. Toss until evenly coated.
5. Spread the seasoned bread cubes across a baking sheet in a single layer. Bake for 10–14 minutes, tossing halfway through, until golden, crisp, and fragrant.
6. Remove the croutons from the oven and let them cool slightly. They will continue to crisp as they cool.
7. In a small bowl, whisk together the Greek yogurt, mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, olive oil, black pepper, and salt.
8. Add the water gradually, 1 tablespoon at a time, until the dressing reaches a creamy but pourable consistency. Taste and adjust the seasoning if needed.
9. Add the cooled broccoli and prepared kale to a large serving bowl. Toss gently until evenly distributed.
10. Pour the creamy Caesar dressing over the broccoli and kale. Toss thoroughly but gently until all the vegetables are lightly coated.
11. Let the salad sit for a few minutes so the kale and broccoli can absorb some of the dressing.
12. Scatter the shaved Parmesan over the salad and gently mix it through. Reserve a little Parmesan for garnish if desired.
13. Just before serving, add the crispy garlic Parmesan croutons to keep them crunchy.
14. Finish with fresh parsley, extra shaved Parmesan, and optional toasted sunflower seeds. Serve immediately.
Notes
Do not overcook the broccoli. A quick blanch keeps it bright, tender, and slightly crisp.
Dry the broccoli thoroughly after blanching so excess water does not thin the dressing.
Massage the kale for 1–2 minutes to soften the leaves and improve their texture.
Use sturdy crusty bread for croutons that stay crisp and hold their shape.
Add the croutons just before serving so they do not absorb too much dressing.
Add water gradually to the Caesar dressing until you reach your preferred consistency.
Fresh lemon juice gives the dressing a brighter flavour.
The broccoli, kale, dressing, and croutons can all be prepared ahead of time. Store the croutons separately and add them just before serving.
For a lighter dressing, replace the mayonnaise with additional Greek yogurt.
Pecorino Romano can be used instead of Parmesan.
Add sliced grilled or roasted chicken, roasted chickpeas, or hard-boiled eggs for a more substantial meal.
Store leftovers covered in the refrigerator and keep extra croutons separately to preserve their crunch.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Blanching & Baking
- Cuisine: American