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Kale Caesar Salad

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LIZ DELLA CROCE

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In this Kale Caesar Salad, kale is massaged until tender in a bright and flavorful dressing made with lemon juice, olive oil, garlic, and Parmesan cheese.

Forkful of kale Caesar salad on a white plate.

If you don’t think you like kale or that your family wouldn’t eat it, I’m here to let you in on a little secret: kale needs to be massaged first! As you rub-down the kale leaves with a little olive oil, the leaves darken and shrink up making it soft and quite delicious to eat. While there are many ways you can dress a salad, my family is a huge fan of my shredded Kale Caesar Salad- including my kids!

Ingredients

Labeled ingredients for kale caesar salad.
  • Kale: A hearty leafy green with a lot of crunch, it has a strong earthy taste and is great raw or cooked. I just use your common curly kale.
  • Lemon juice: Adds bright, acidic flavor to the dressing that balances out the nutty and salty flavors.
  • Parmesan cheese: Nutty and earthy, it’s a hard cheese that goes well on salads and pastas.
  • Olive oil: A heart healthy oil that helps to dress the salad and soften the kale leaves.
  • Anchovy paste: Pungent and salty, a little goes a long way in adding a great savory flavor to sauces and more, without making things taste fishy. It’s essential for a classic Caesar salad dressing.
  • Garlic: I add garlic to almost everything, as it adds strong, delicious flavor and aromatics.
  • Dijon mustard: A tad bit tangier and spicier than regular mustard, it adds great flavor to the dressing.

How to Make Kale Caesar Salad

Liz chopping kale.

Step 1. Start by washing and chopping your kale. Make sure to remove the thicker stems.

Using a microplane to grate garlic into measuring cup.

Step 2. Next, make your dressing by putting anchovy paste and grating garlic into a bowl. Then add the grated parmesan cheese, Dijon mustard, and lemon juice.

Whisking dressing in measuring cup.

Step 3. Gently whisk in the olive oil until the dressing is fully combined.

Pouring dressing over kale caesar salad.

Step 4. Add your shredded kale to a large bowl, and gently massage and toss leaved until evenly coated in dressing and leaves are softened.

Kale Caesar salad topped with pine nuts.

Season with salt and black pepper, then top with fresh parmesan cheese, toasted pine nuts, and enjoy your Kale Caesar Salad!

Complimentary Main Dishes

Frequently Asked Questions

What does a classic Caesar salad contain?

A classic Caesar salad is usually made with romaine lettuce, shredded parmesan cheese, and croutons. The it’s topped with a creamy dressing that is typically made with some sort of combination of eggs, olive oil, lemon juice, Worcestershire sauce, and anchovy sauce.

Does all Caesar dressing have anchovies?

No, and you can definitely make your dressing without the anchovy paste. But I love the punch of flavor they produce!

How do you store leftover salad?

Keep it in an airtight container in the fridge for up to 3 days. If you don’t think you’ll eat all of your salad in one sitting, it might be better to dress individual servings to prevent your salad from getting soggy in the fridge.

Kale Caesar salad top view.

More Salad Recipes

Eat It, Like It, Share It!

Did you try this salad? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Don’t be afraid of the anchovy paste! My kids love this salad, and have never mentioned anything fishy about it. Give this Kale Caesar Salad a try and see for yourself!

Your fork is waiting.

Kale Caesar Salad

Liz Della Croce
4.50 stars average
In this Kale Caesar Salad, kale is massaged until tender in a bright and flavorful dressing made with lemon juice, olive oil, garlic, and Parmesan cheese.
Prep Time 5 minutes
Total Time 5 minutes
CourseSalad, Side Dish
Serves4

Ingredients
 
 

  • 8 cups shredded kale any kind works
  • ¼ cup lemon juice
  • ¼ cup grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon anchovy paste
  • 1 clove garlic grated
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions
 

  1. In a medium bowl, whisk together the Caesar dressing (lemon juice through Dijon mustard.)
  2. Add kale and massage until tender, about 45-60 seconds.
  3. Check for seasoning and add salt and pepper to taste. 

Nutrition

Calories: 163kcalCarbohydrates: 14.8gProtein: 6.9gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 329mgFiber: 2.7gSugar: 0.4g

Liz’s Notes

Note: you’re welcome to use less lemon juice but I prefer mine on the tangier side as the acid helps break down the hearty kale. Additionally, if you’re not concerned with calories, feel free to add more olive oil. 

What can I substitute anchovy paste with?

If you’re not a fan of anchovies you can try substituting roasted sesame tahini instead.

Have you tried this?

Let us know how it was!

4.50 from 34 votes (25 ratings without comment)

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23 responses to “Kale Caesar Salad”

  1. Ashley Colomb Avatar
    Ashley Colomb

    Really love this recipe .. i find myself coming back to this one over and over!! The dressing is simply the best

  2. Abbigail LeFort-Hearn Avatar
    Abbigail LeFort-Hearn

    Love this recipe, super flavorful and not heavy