Kale Caesar Salad! Creamy caesar dressing with crispy polenta croutons. Vegan & Gluten-Free |

Kale Caesar Salad & Polenta Croutons

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 side salads or 2 large salads 1x
  • Category: salad, side dish, vegetable



  • 1 bunch kale, torn
  • 9 ounces precooked polenta
  • 2 tsp. cornstarch
  • 2 tbsp. olive oil
  • salt/pepper to taste
  • Dressing:
  • 1/4 cup raw cashews, soaked at least 2 hours
  • 1/8 cup water
  • 1 tbsp. olive oil
  • 1 tbsp. fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 garlic clove
  • 2 teaspoons capers
  • salt/pepper to taste


  1. Tear kale leaves and place into a bowl. Set aside.
  2. Cut the polenta into small cubes or triangles. Toss well with cornstarch so that all the polenta gets coated.
  3. Heat a cast-iron or non-stick pan over medium heat. Add the olive oil and lightly fry the polenta on both sides until crispy, about 2-3 minutes per side. Remove from pan and let cook on paper towels. Season to taste with salt and pepper and let cool slightly.
  4. Make the dressing:
  5. Place all the ingredients in a blender and puree until smooth.
  6. Toss leaves with dressing (might not need all of it). Season to taste with salt/pepper.
  7. Top with polenta croutons.