Kale Caesar Salad with Millet Croutons Recipe
Kale Caesar Salad with lacinato kale, lemon zest, garlic and pecorino, topped with toasted millet croutons. The croutons are gluten-free and fun to make!
How to Make the Best Kale Caesar Salad with Millet Croutons
This Kale Caesar Salad with Millet Croutons is a delightful twist on the classic Caesar that’s both nutritious and satisfying. The star of the show is the lacinato kale, which becomes wonderfully tender when massaged with olive oil and garlic, creating the perfect base for the bright lemon zest and salty pecorino cheese.
What makes this recipe truly special are the homemade millet croutons. These gluten-free gems are crispy on the outside, slightly chewy on the inside, and packed with cheesy, garlicky flavor. They add a satisfying crunch that takes this salad from simple side dish to memorable main course.
The combination of fresh lemon juice, fragrant zest, and sharp pecorino creates a lighter, brighter dressing than traditional Caesar, while optional additions like anchovies, capers, or pickled onions let you customize the flavor to your liking. It’s the perfect recipe for anyone looking to enjoy a healthier version of a beloved classic.
Kale Caesar Salad with Millet Croutons
Kale Caesar Salad with lacinato kale, lemon zest, garlic and pecorino, topped with toasted millet croutons. The croutons are gluten-free and fun to make!
Ingredients
Millet Croutons
Kale Caesar Salad
Optional Additions
Instructions
Millet Croutons
- Place all millet ingredients except for the cheese in a small pot. Bring to a boil. Cover and turn heat to low, and let simmer for 25 minutes. Stir in cheese, taste for salt, add pepper if you want.
- Using olive oil, grease a small sheet pan. With a greased spatula, spread millet evenly to about 1 inch thick. Brush olive oil over the top and place in the freezer for 45 minutes or fridge for 4-6 hours until firm and set.
- Once cool and firm, cut into 1-inch cubes and place on a parchment-lined baking sheet upside down (so the top of cooled millet will now be on the bottom). If you don't have parchment, make sure to grease a sheet pan well, and use a metal spatula to loosen them.
- Bake in a 425°F oven until golden and crispy, about 25-35 minutes. While croutons are in the oven prepare the salad.
Kale Caesar Salad
- Cut de-ribbed kale into small size pieces. Massage kale with your fingers with a little olive oil, salt and garlic until tender (about 5 minutes). Add the lemon zest, lemon juice, and finely grated pecorino and pepper.
- Toss in the toasted nuts or seeds, any of the optional additions, taste, adjust salt, pepper and lemon, then add the warm croutons.
- Serve and enjoy!
Notes
- Lacinato kale (also called Tuscan or dinosaur kale) works best for this salad due to its tender texture when massaged.
- The millet croutons can be prepared ahead and stored in an airtight container for up to 3 days.
- For a vegan version, substitute the pecorino and parmesan with nutritional yeast.
