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Update your classic caesar salad recipe by adding baby kale, focaccia croutons and crispy prosciutto.



  • 2 cloves garlic, minced
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • anchovy fillets, mashed
  • 1 tbsp Dijon mustard
  • 2 tbsp plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper


  • 1/2 loaf rosemary focaccia, cut into 2″ x 1/2″ pieces
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 slices prosciutto
  • 6 cups baby kale
  • 1/2 cup freshly grated Parmesan


1 Preheat the oven to 375°F.

2 In a small bowl, whisk together the garlic, lemon juice, olive oil, anchovies, Dijon, yogurt, mayonnaise, salt and pepper. Refrigerate until ready to serve.

3 To make the croutons, place the focaccia pieces in a large bowl. Melt the butter in a small skillet over medium heat; add the garlic and thyme and sauté until fragrant but not browned, about 1 minute.

4 Pour the butter mixture over the bread cubes and toss to coat evenly. Spread out the cubes on a baking sheet and sprinkle with the salt and pepper.

5 Bake the croutons until golden, about 12 to 15 minutes. Allow to cool on the baking sheet.

Meanwhile, cut the prosciutto slices in half horizontally. Lay out on a parchment paper-lined baking sheet and cook for 10 to 12 minutes, until crispy and brown.

7 Place the baby kale in a large bowl and drizzle with the dressing, tossing to combine.

8 Place the salad on a large serving platter and top with the crisp prosciutto, a generous scattering of the toasted croutons and parmesan, and a grinding of fresh black pepper.

Prep & cook time: 1 hour
Serves: 4 to 6

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