Kale Caesar Salad with Pumpernickel Croutons

Kale Caesar Salad with Pumpernickel Croutons

Recipe courtesy of Tiffani Thiessen


  • 1/2 small loaf pumpernickel bread, cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • 1 bunch Tuscan kale
  • 1/2 small red onion, thinly sliced
  • 1/3 cup Parmesan shreds
  • toasted pepitas

Pepita Caesar Dressing:

  • 1/4 cup toasted pepitas, plus a few more for garnishing the salad
  • 4 anchovy fillets
  • 1 clove garlic, smashed
  • 1 tablespoon dijon mustard
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup grated Parmesan
  • 1/3 cup extra virgin olive oil
  • kosher salt
  • freshly ground black pepper


To make salad: Preheat oven to 425 degrees F. Toss the pumpernickel bread with olive oil and salt to taste and spread out in an even layer on a sheet tray. Toast the bread until they are crunchy and slightly darker in color, about 10 minutes. Remove from oven and set aside.

Toss the kale and red onion with kosher salt to season the greens. Next toss with caesar dressing to taste with the kale. Reserve any remaining dressing in an airtight container in the refrigerator. Add the salad to a serving bowl and garnish with pumpernickel croutons, shredded parm and toasted pepitas. Serve immediately.

To make dressing: Place the toasted pepitas, anchovies, garlic, mustard, lemon juice and parm in a food processor and process until the pepitas are broken down to about the size of the grated Parmesan. Slowly stream in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.

Serves 2

Photography by Rebecca Sanabria



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