Spicy Kale Caesar Salad with Homemade Croutons


  • 2 bunches kale, washed, ribs removed, and leaves chopped (dinosaur kale preferred, but you can also use curly kale or a mixture of both)

  • 2 slices stale bread, cubed (if your bread is not dried out, lightly toast it first)

  • 4 Tbs. olive oil, divided

  • 2-3 Tbs. sriracha sauce or chili garlic sauce, divided (reduce or omit if you don’t like spicy food)

  • ½ c. plain yogurt (regular or Greek-style)

  • juice of ½ lemon

  • 1 Tbs. red or white wine vinegar

  • 2 tsp. Dijon mustard

  • 2 tsp. Worcestershire sauce (substitute 2 tsp. soy sauce for vegetarian version)

  • 1 garlic clove, minced

  • ½ c. freshly grated parmesan cheese (optional, but recommended)

  • salt and freshly ground pepper, to taste


Preheat oven to 350°F.  Toss the bread cubes with 2 Tbs. olive oil, 1 Tbs. sriracha sauce (if using), and a sprinkle of salt.  Spread onto a baking sheet in a single layer and bake for 5-7 minutes.  Use a spatula to flip bread cubes over, then bake for another 5 minutes or until crispy and golden brown.  Remove from oven and let cool.  Meanwhile, place the chopped kale in a large bowl.  In a small bowl, whisk together the remaining 2 Tbs. olive oil, the remaining 1-2 Tbs. sriracha sauce (if using), the yogurt, lemon juice, vinegar, mustard, Worcestershire sauce, and garlic.  Pour over the kale and toss until kale is coated with dressing and begins to break down.  Add the parmesan cheese, if using, and toss again.  Stir in salt and pepper to taste, then top with croutons.