Kale Caesar Salad with Spicy Mustard Croutons

Kale Caesar Salad with Spicy Mustard Croutons



  • 4 cups kale, washed and torn into bite-sized pieces
  • 4 cups romaine, washed and torn into bite-sized pieces
  • Parmesan, for shaving

Caesar Vinaigrette

  • 1/4 cup red wine vinegar
  • Juice of 1/2 a lemon
  • 1 heaping tbsp capers, finely chopped
  • 1 clove of garlic, finely grated
  • 1 tbsp Smak Dab White Wine Herb Mustard
  • 1 anchovy OR 1/2 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce 
  • 1/3 - 1/2 cup parmesan, grated
  • Black pepper, to taste
  • 1/2 cup olive oil

In a bowl, add all ingredients except the oil. Whisk everything until combined, then slowly drizzle in oil. Season with black pepper. 

Spicy Mustard Croutons

  • 3-4 cups of torn or sliced chunks of sourdough bread, (or any stale bread!) about 1”-1.5” pieces
  • 2 tbsp olive oil
  • 2 tbsp melted butter
  • 1/2 tsp sriracha (or your favourite red hot sauce)
  • 1/2 tsp Smak Dab Hot Honey Jalapeño
  • Salt and pepper, to taste


  1. In a bowl, add oil, butter, hot sauce, mustard, and a pinch of salt and pepper. Add the croutons and toss to combine until well-coated. 
  2. Preheat oven to 325F. Spread the croutons onto a parchment-lined baking sheet, and bake in the oven for about 10-15 minutes, or until the croutons are lightly golden brown and crispy. Allow to cool.
  3. To assemble, add the kale to a large serving bowl. Spoon over half the dressing, and toss thoroughly to combine. Allow to sit for 10-15 minutes (the dressing will soften the kale slightly, making it more tender). Add the romaine, and toss with the kale. Add more dressing if it needs (taste testing is a good idea here, to gauge how heavily dressed you prefer it).
  4. Once the greens are dressed, sprinkle on a couple handfuls of croutons, and lightly toss into greens. Finish with parmesan shavings, and coarsely ground black pepper.