Kale and Asparagus Caesar Salad
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Looking for a Caesar salad with a twist? This kale and asparagus Caesar salad has the classic flavor you love, refreshed with hearty kale and tender asparagus. Whenever I make this, it always disappears fast: it’s creamy, crunchy, and delicious!
A good old Caesar salad never fails – this classic is a standard order for a reason. But, it does deserve a little refresh every now and again – especially in the spring and summer when asparagus and kale are in season!
The idea for this salad came from craving my classic Caesar salad recipe, but I was also staring down the leftover bunch of asparagus spears in my fridge. I decided to merge the two, and the result is incredible. This recipe builds on the foundation you love from a Caesar salad: the garlicky, creamy Caesar dressing, the crunchy croutons, and sharp Parmesan. But I’ve swapped romaine lettuce for curly kale, the bacon bits for crispy prosciutto (so good), and added tender, oven-roasted asparagus.
It’s like catching up with an old friend – only, the old friend has a fabulous new hairdo!
Make ahead and leftovers
- Make-ahead: You can prepare both the croutons and crispy prosciutto in advance then keep them in a covered container at room temperature. If you’re making your own dressing, you can do that ahead of time and store it in a jar in the fridge. I like to roast the asparagus right before serving the salad, so I assemble the rest of the salad just before serving.
- Leftovers: The sturdy kale means that this salad holds up quite well compared to the romaine lettuce classic. Simply store it in a covered container in the fridge and enjoy it within 2 days.
Kale and Asparagus Caesar Salad
Ingredients
- 2 slices sourdough bread (torn into bite-sized pieces)
- 3 tablespoons olive oil (divided)
- ½ teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 lb asparagus (ends trimmed and cut into 2-inch lengths)
- 6 slices prosciutto
- 4 cups curly kale (stem removed and leaves torn into small pieces)
- ½ cup Caesar salad dressing (see notes)
- ¼ cup shaved parmesan (see notes)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the sourdough on a baking sheet and toss it with two tablespoons of the olive oil, Italian seasoning, and ¼ teaspoon of the salt. Place it in your oven to toast for 5 minutes.2 slices sourdough bread, 1 teaspoon Italian seasoning
- Add the asparagus to the baking sheet and drizzle ½ tablespoon of olive oil over the top and sprinkle with ¼ teaspoon of salt. Roast the asparagus and croutons for 10-15 minutes, until the asparagus is tender and the croutons are crisp.1 lb asparagus
- Heat the remaining ½ tablespoon of olive oil in a large frying pan over medium heat. Add the prosciutto and cook until it's crispy, about 5 minutes, flipping it a few times. Once cooled, break it into smaller pieces.6 slices prosciutto
- Add the kale to a salad bowl and toss with ¼ cup of the dressing. Let it sit for at least 5 minutes to soften.4 cups curly kale, ½ cup Caesar salad dressing, ¼ cup shaved parmesan
- When the asparagus and croutons have cooled slightly, add them and the prosciutto to the bowl. Pour the remaining ¼ cup of dressing (you may like more or less dressing) over the top and toss to coat. Top with shaved parmesan.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Additions and substitutions
- Add hemp hearts or pumpkin seeds for extra crunch.
- Add boiled egg, shredded chicken, or sliced steak to bulk it out.
- Swap out the parmesan cheese for whatever you prefer or have left in the fridge: feta cheese, or pecorino.Finish with a squeeze of lemon juice to brighten it up.
- Capers add a briny pop.
- A creamy avocado blends in beautifully.
- Fire up the grill – a grilled asparagus Caesar salad adds a smoky note!
More caesar salad variations
For more inspiration, check out all of my salad recipes!
