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–+ servings
A bowl of Kale and Asparagus Caesar Salad features croutons, asparagus, and crispy prosciutto, all mixed with salad tongs.

Kale and Asparagus Caesar Salad

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This kale and asparagus Caesar salad is so delicious that even my daughter asks for seconds when I make it. Curly kale is a great vehicle for tasty Caesar dressing as it gets caught in all the nooks and crannies. If this is your first time making crispy prosciutto, you're in for a treat. It's a little like bacon, but the thin pieces get extra crispy.

Ingredients

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
    image for recipe instruction: A baking sheet with scattered baked croutons on a white background, perfect for topping a fresh Kale and Asparagus Caesar Salad.
  • 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
    image for recipe instruction: A baking sheet with roasted asparagus spears for a Kale and Asparagus Caesar Salad on the left and seasoned croutons on the right, both arranged on a silver pan.
  • 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
    image for recipe instruction: Crispy cooked bacon strips in a stainless steel skillet on a white marble surface—perfect for topping a fresh Kale and Asparagus Caesar Salad.
  • 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
    image for recipe instruction: A white bowl filled with Kale and Asparagus Caesar Salad, the chopped kale and asparagus coated in a creamy dressing, sits on a white marble surface.
  • 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.
    A bowl of Kale and Asparagus Caesar Salad with croutons, sun-dried tomatoes, and sliced onions, with white salad servers resting inside the bowl.

Notes

Caesar dressing: You can use a store-bought dressing, but make sure you love the flavor, as it's a big part of the salad. If you make my recipe (it only takes 5 minutes), you can either make the full recipe and save the rest for salad throughout the week, or make ¼ of the recipe for this salad only.
Shaved parmesan: Use your vegetable peeler to shave pieces of parmesan. The bigger bites are delicious!
Serving: 1 = ¼ of the recipe, Calories: 430kcal, Carbohydrates: 28g, Protein: 13g, Fat: 31g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 764mg, Potassium: 698mg, Fiber: 8g, Sugar: 5g, Vitamin A: 12256IU, Vitamin C: 112mg, Calcium: 428mg, Iron: 6mg