Sweet-tart oranges and mellow Parmesan meet crisp kale and romaine in this Citrus Caesar Salad with baked croutons. Tossed with a bright, creamy dressing and homemade croutons, this salad is a refreshing change that you’ll want to make again and again.
A Fresh, Creative Salad
After a season of rich foods, this Citrus Caesar Salad with Baked Croutons is a perfect palate cleanser. The combination of sweet-tart orange, nutty Parmesan, and a tangy, creamy dressing gives this salad broad appeal — even to kids or picky eaters. The citrus brightens the classic Caesar flavors while kale and romaine provide satisfying texture and crunch.
Bread, Butter, Bake!
These croutons are delightfully simple: cubed bread tossed with melted butter and garlic salt, then baked until golden and crisp. Homemade croutons add texture and fresh flavor that store-bought versions can’t match. If you’d like to make this salad a full meal, add grilled shrimp, pan-seared chicken tenderloins, or shredded rotisserie chicken for extra protein.
Ingredients and Supplies
(See recipe card below for exact measurements and details.)
Ingredients:
- Cubed bread: A crusty white bread works well; stale or day-old bread is ideal.
- Unsalted butter: Melts into the bread to help the croutons brown and crisp. If using salted butter, reduce added salt.
- Garlic salt: Adds quick savory flavor.
- Fresh garlic: Minced, for a true Caesar punch.
- Dijon mustard: Adds tang and depth—start with less if you prefer a milder mustard note.
- Fresh oranges: Zest, juice, and slices bring sweetness and bright citrus flavor to the dressing and salad.
- Fresh lemon juice and zest: Adds acidity and brightness to balance the richness of the dressing.
- Worcestershire sauce: A small amount adds savory complexity and echoes anchovy flavor.
- Mayonnaise: Replaces raw egg for an easy, safe Caesar-style dressing base.
- Kosher salt and black pepper: Essential seasoning; taste before adding more since other ingredients can be salty.
- Chopped kale: Adds hearty texture and nutrition; massage the leaves first for better tenderness and flavor absorption.
- Romaine lettuce: Provides crisp, classic Caesar crunch. Dry thoroughly after washing to keep leaves crisp.
- Shaved Parmesan cheese: Adds a nutty, savory finish; freshly shaved or a medium grate both work well.
Supplies:
- Large salad bowl
- Baking sheet
Quick Tip: Zest to Impress
Zest citrus before you combine ingredients to capture the most aromatic oils. A microplane grater is ideal, but a vegetable peeler will do—just remove as little pith as possible. If using a peeler, finely chop the peel to create a fine zest.
How to Make Citrus Caesar Salad with Baked Croutons
- To make the croutons: Preheat oven to 350°F. Toss cubed bread with melted butter and garlic salt until evenly coated.
- Spread the bread cubes in a single layer on a baking sheet and bake 10–15 minutes, until golden and crisp. Stir or shake the pan halfway through baking for even browning. Remove and cool while preparing the salad.
- To make the citrus Caesar dressing: Whisk the minced garlic, Dijon, orange zest and juice, lemon zest and juice, Worcestershire sauce, mayonnaise, salt, and pepper in a bowl until smooth and well combined.
- To assemble the salad: Combine chopped kale and romaine in a large bowl. Add dressing to taste and toss to coat evenly. Add shaved Parmesan, orange slices, and baked croutons, then toss gently and serve right away.
Storage
This salad is best the day it’s made. Store leftovers in an airtight container in the refrigerator for up to two days; expect some loss of crispness. Keep croutons separate when possible to retain their crunch. The dressing keeps in a sealed container in the fridge for up to five days—stir or shake before using.
More Fresh and Flavorful Salads
If you enjoy this recipe, try other salad ideas that bring brightness and variety to any meal. From light side salads to hearty main-course options, colorful greens and bold dressings make mealtime more exciting.
I hope you enjoy this Citrus Caesar Salad as much as we do. If you share a photo, I’d love to see it—there’s nothing like seeing how recipes inspire your own twists and variations.
xoxo,
Citrus Caesar Salad with Baked Croutons
- Author: The BakerMama
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8
- Category: Salad
Description
Sweet-tart oranges and mellow Parmesan meet crisp kale and romaine in this Citrus Caesar Salad with baked croutons. Tossed with a simple, zesty dressing and homemade croutons, it’s an extraordinary twist on classic Caesar.
Ingredients
Baked Croutons:
- 2 heaping cups cubed bread
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic salt
Dressing:
- 1 clove fresh garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- ½ cup mayonnaise
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
Salad:
- 4 cups chopped kale
- 4 cups chopped romaine
- ½ cup shaved Parmesan cheese
- 1 medium orange, peeled and sliced
Instructions
- Preheat oven to 350°F. In a bowl, toss cubed bread with melted butter and garlic salt until evenly coated. Spread in a single layer on a baking sheet.
- Bake 10–15 minutes, stirring or shaking the pan halfway through, until croutons are golden and crisp. Cool while you prepare the salad.
- Whisk together the dressing ingredients until smooth and well combined.
- In a large bowl, combine chopped kale and romaine. Add dressing to taste and toss to coat.
- Add shaved Parmesan, orange slices, and croutons. Toss gently and serve immediately.