Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Kale Caesar with Roasted Corn and Cornbread Croutons
Recipe

16 INGREDIENTS • 8 STEPS • 30MINS

Kale Caesar with Roasted Corn and Cornbread Croutons

5
2 ratings
This salad is a serious crowd pleaser and an ideal dish for a big summer dinner.
Add to plan
logo
Kale Caesar with Roasted Corn and Cornbread Croutons
Save
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This salad is a serious crowd pleaser and an ideal dish for a big summer dinner.
30MINS
Total Time
$2.89
Cost Per Serving
Ingredients
Servings
6
US / Metric
Cornbread
3 cups
Diced Cornbread
Corn
4 ears
Large Corn
kernels cut off
Tuscan Kale
3 bunches
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Pecorino Romano Cheese
1/2 cup
Grated Pecorino Romano Cheese
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Caesar Dressing
Lemon
2
Lemons, juiced
1/3 cup juice per 6 servings
Dijon Mustard
1 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, roughly chopped
Anchovy
1
Anchovy, roughly chopped
optional
Egg
1
Egg, separated, room temperature
yolk only
or 1 1/2 Tablespoon Mayonnaise or Whole-Milk Greek Yogurt
Kosher Salt
1/2 tsp
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Pecorino Romano Cheese
1/3 cup
Grated Pecorino Romano Cheese, lightly packed
Nutrition Per Serving
VIEW ALL
Calories
553
Fat
37.5 g
Protein
14.4 g
Carbs
46.1 g
Add to plan
logo
Kale Caesar with Roasted Corn and Cornbread Croutons
Save
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

The recipe serves 6-8 generously, but you could cut in half if you’re cooking for a smaller group.
Cooking InstructionsHide images
step 1
Caesar Dressing: In the bowl of a food processor, combine the juice from Lemons (2), Dijon Mustard (1 Tbsp), Garlic (1 clove), Anchovy (1), Egg (1), Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Pulse until combined.
step 2
With the processor running, add the Extra-Virgin Olive Oil (1/2 cup) in a slow stream. Add the Pecorino Romano Cheese (1/3 cup) and pulse until just combined. Refrigerate in a sealed container until ready to use.
step 3
Preheat the oven to 400 degrees F (200 degrees C) and arrange two evenly spaced oven racks.
step 4
Spread the Cornbread (3 cups) and the kernels cut from Corn (4 ears) onto two separate sheet pans. Drizzle the corn with the Extra-Virgin Olive Oil (1 Tbsp) and toss to combine.
step 4 Spread the Cornbread (3 cups) and the kernels cut from Corn (4 ears) onto two separate sheet pans. Drizzle the corn with the Extra-Virgin Olive Oil (1 Tbsp) and toss to combine.
step 5
Sprinkle each sheet pan lightly with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Roast for 15 minutes, tossing the cornbread and corn halfway through. Set aside to cool.
step 6
Meanwhile, chiffonade the Tuscan Kale (3 bunches): cut along each side of the rib to remove the leaves on each side. You should end up with two long strips from each rib.
step 6 Meanwhile, chiffonade the Tuscan Kale (3 bunches): cut along each side of the rib to remove the leaves on each side. You should end up with two long strips from each rib.
step 7
Roll the leaves lengthwise into “cigars” and slice them thinly crosswise to cut the kale into ribbons. Wash the kale and dry it using a salad spinner.
step 8
To assemble the salad, pour the dressing over the kale and toss well. Add the corn, croutons, and the Pecorino Romano Cheese (1/2 cup) and toss again. Serve immediately or refrigerate for up to several hours, bringing the salad back to room temperature before serving.
step 8 To assemble the salad, pour the dressing over the kale and toss well. Add the corn, croutons, and the Pecorino Romano Cheese (1/2 cup) and toss again. Serve immediately or refrigerate for up to several hours, bringing the salad back to room temperature before serving.
Tags
view more tags
American
Comfort Food
Lunch
Date Night
Shellfish-Free
Salad
Side Dish
Summer
Vegetables
0 Saved
top