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Tuscan Kale Caesar with Millet Croutons |

Kale Caesar Salad with Millet Croutons


Kale Ceasar Salad with Millet Croutons by sylvia fountaine, feasting at home blog September-14-2013 A twist on the familiar-kale replaces romaine and millet replaces bread…a great gluten free caesar salad


  • 1 Bunch Lacinato Kale, ribs removed
  • Drizzle olive oil
  • Pinch Salt
  • Shaved pecorino or Parmesan -for tossing
  • 2 T Pine nuts or toasted pumpkin seeds– optional
  • Lemony Caesar Dressing:
  • 1/8 C plus 1 T good quality olive oil
  • 2 T fresh lemon juice
  • Zest from one lemon
  • 1 garlic clove minced
  • 1/8 tsp salt plus more to taste
  • 1/4 tsp pepper
  • 1 minced anchovy ( optional)
  • 2 tsp capers ( optional)
  • Millet croutons ( makes 20 x one inch croutons)
  • 1/2 C millet
  • 2 C water
  • 1/2 tsp salt
  • 1/2 tsp granulated garlic
  • 1/2 C packed grated Parmesan
  • 1/2 tsp fresh rosemary- optional


  1. Make croutons. Place all millet ingredients except for the cheese in a small pot. Bring to a boil. Cover and turn heat to low, and let simmer for 25 minutes. Stir in cheese, taste for salt, add pepper if you want.
  2. Using olive oil, grease a loaf pan or small sheet pan. With a greased spatula, spread millet evenly to about 1 inch thick. Brush olive oil over the top and place in the freezer for 45 minutes or fridge for 4-6 hours until firm and set.
  3. Once cool and firm, cut into 1 inch cubes and place on a parchment lined backing sheet -up side down. ( So the top of cooled millet will now be on the bottom). If you don’t have parchment, make sure to grease a sheet pan well, and use a metal spatula to loosen them. Parchment helps a lot.
  4. Bake in a 425 F oven until golden and crispy, about 25-35 minutes. While croutons are in the oven prepare the salad.
  5. Cut de-ribbed kale into small size pieces. Massage with a little olive oil and pinch salt until tender (about 5 minutes). Massaging will make kale less bitter. Let stand 10-15 minutes. Make the dressing by combining all ingredients together in a small bowl or jar. Toss some dressing with the massaged kale ( you may not need all) and add the warm croutons and some shaved pecorino cheese. Sometimes I’ll add toasted pine nuts or pumpkin seeds as well. Enjoy!


  • Calories: 245

Keywords: kale caesar, gluten free croutons, millet recipes, millet croutons, kale caesar salad recipe,