Kale is massaged until tender in a bright and flavorful Caesar dressing made with lemon juice, olive oil, garlic and Parmesan cheese.
If you don’t think you like kale or that your family wouldn’t eat kale, I’m here to let you in on a little secret: it needs to be massaged first! Yes my friends, your kale needs a quick little rub down with a little oil, acidity and salt. As the vinaigrette is rubbed into the kale, it starts to soften making it easier to eat.
While there are so many ways you can dress a kale salad, my family is a huge fan of my shredded kale caesar salad. Made with just a few simple ingredients including lemon, dijon and garlic, it is always a crowd pleaser.
While this may not be a traditional caesar dressing (there’s no egg yolk in my version), it still hits all of those great flavor notes. The anchovy paste is optional but I highly urge you to try it before you decide you don’t like it. My kids have never once noticed it or complained and that speaks volumes.
Great with pasta, grilled meats or seafood, you won’t believe how easy and delicious this shredded kale caesar salad tastes. I hope you try it today!
If you’re looking for some other inspiration check out my Kale Salad With Toasted Pine Nuts and Feta.
Your fork is waiting.
Kale Caesar Salad
- 8 cups shredded kale any kind works
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon anchovy paste
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- In a medium bowl, whisk together the Caesar dressing (lemon juice through dijon mustard.) Add kale and massage until tender, about 45-60 seconds. Check for seasoning and add salt and pepper to taste.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Tired of boring lunches? Head over to my Pinterest board for more satisfying salad ideas!