Citrus Caesar Salad with Baked Croutons


Sweet-tart oranges and mellow parmesan meet crisp kale and romaine in this Citrus Caesar Salad with Baked Croutons. Tossed together with a simple, zesty dressing and home-baked croutons, you’ll want to make this extraordinary Caesar salad again and again.

Citrus Caesar Salad with Baked Croutons

After all the yummy holiday treats, I could go for a bit of a healthy palate cleanser. And this Citrus Caesar Salad with Baked Croutons is just the ticket. I know it’s sometimes hard to generate enthusiasm for the…greener foods, especially with kids. But the combination of sweet-tart oranges and a zesty, creamy dressing make this salad a winner with even the pickiest, most veggie-resistant crowd.

Bread, Butter, Bake!

The beauty of these baked croutons comes from just how simple they are. Bread, butter, bake! That’s it! Well, that and a little garlic salt.

First, cube a loaf of bread until you have enough to fill two cups. Use a crusty loaf of bread (French, Italian, or sourdough work best). It’s also best to use bread that’s at least a day or two old. So if you have stale bread sitting on the counter, don’t throw it out, make croutons! Toss bread cubes with melted butter and garlic salt and then bake in a 350-degree oven for 10-15 minutes, rotating them halfway through.

See what I mean? Doesn’t get any easier than that!

Citrus Caesar Salad with Baked Croutons

Zest to Impress

Before combining ingredients, zest your lemon and orange using a microplane grater/zester. Don’t have a zester? That’s okay! A vegetable peeler makes a fine stand-in.

How to zest with a vegetable peeler: place the sharp edges of the peeler on one end of the citrus and push slightly into the fruit. Pull down to the other end, paying close attention not to cut into the fruit too deep. You want to remove as little of the white part as possible. Repeat this process until the entire peel is removed and only the pith remains. Finely chop the lemon peel with a sharp knife to make lemon zest.

Whisk all the dressing ingredients together in a medium mixing bowl until smooth. Ta-da!

Get it Together

Chop your kale and romaine into bite-sized pieces and place in a large salad bowl. Add the desired amount of dressing (a little goes a long way so I like to add it gradually) and toss to coat. Peel and slice an orange into thin wedges and add to the bowl. Add your shaved parmesan and croutons, toss, serve, and enjoy!

Not only is this salad beyond delicious, it’s so pretty, with a bright pop of color that brightens up any dinner table.

Hungry for more salad ideas? Try my Kale and Brussels Sprouts Salad with Maple Dijon Vinaigrette. This hearty, stand-alone salad is incredibly fresh and flavorful!

I hope you and your loved ones enjoy creating and celebrating with a Donut Cake as much as we do. When you make one, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,

Print

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Citrus Caesar Salad with Baked Croutons

Citrus Caesar Salad with Baked Croutons


  • Author:
    The BakerMama

  • Prep Time:
    10 minutes

  • Cook Time:
    15 minutes

  • Total Time:
    25 minutes

  • Yield:
    6-8

  • Category:
    Salad

Description

Sweet-tart oranges and mellow parmesan meet crisp kale and romaine in this Citrus Caesar Salad with Baked Croutons. Tossed together with a simple, zesty dressing and home-baked croutons, you’ll want to make this extraordinary Caesar salad again and again.


Ingredients

Baked Croutons:

  • 2 heaping cups cubed bread
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic salt

Dressing:

  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • ½ cup mayonnaise
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper

Salad:

  • 4 cups chopped kale
  • 4 cups chopped romaine
  • ½ cup shaved parmesan cheese
  • 1 medium orange, peeled and sliced

Instructions

  1. To make the croutons, preheat the oven to 350°F. In a medium mixing bowl, toss the cubed bread with the melted butter and garlic salt until evenly coated. Spread the bread cubes into an even layer on a baking pan. Bake for 10-15 minutes or until golden brown and crisp. Toss the croutons with a spatula, or by shaking the pan, halfway through the baking time. Remove the baked croutons from the oven and let cool while you prep the salad.
  2. To make the citrus Caesar dressing, combine all of the dressing ingredients in a medium mixing bowl and whisk until well combined and smooth.
  3. To make the salad, combine the chopped kale and chopped romaine to a large bowl. Add desired amount of dressing and toss to coat. Add the parmesan cheese, orange slices and baked croutons, toss again. Serve immediately.

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