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+ servings

Kale Caesar with Cornbread Bits


  • Dressing
  • 1 large clove garlic, coarsely chopped
  • ¼ cup olive oil
  • 2 Tbsp mayonnaise (or Greek yogurt)
  • 1 tsp horseradish
  • 2 tsp Worcestershire sauce
  • 2 anchovies (or 1 tsp anchovy paste)
  • fine grain sea salt and freshly ground black pepper
  • 1 Tbsp chopped fresh parsley
  • ¼ cup freshly squeezed lemon juice

  • Salad
  • 1 cup crumbled cornbread, preferably a few days old
  • 2 tsp extra-virgin olive oil
  • 1 small bunch kale, stemmed and chopped
  • 3 cups chopped romaine
  • ½ cup shaved Parmesan cheese (to convert this to a Vegan recipe, omit the cheese or substitute a Vegan equivalent)


  • Dressing
  • In a food processor or blender, add all of the dressing ingredients, along with a pinch of salt, a couple grinds of black pepper. Process until smooth
  • Store in the fridge until ready to use

  • Toast the Cornbread
  • Preheat the oven (or toaster oven) to 375° F
  • Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with the olive oil and toss gently with your hands to coat.
  • Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.

  • Salad
  • In a large salad bowl, combine the kale, romaine, and half the Parmesan.
  • Toss with the desired amount of dressing.
  • Sprinkle with the cornbread crispies, the remaining Parmesan and serve.