Kale Caesar Salad

We’ve all been stuck in a lunch rut at some point. Eating something with a lot of nutrients for our midday meal is the goal, but coming up with something new every once in a while is a challenge. That’s why we find ourselves going back to this rewarding kale Caesar salad recipe time and time again.

This kale Caesar recipe is everything we love and expect from a restaurant-quality Caesar salad, but the nutrient-dense kale keeps things interesting with its ruffled texture, dark green color and earthy flavor. We’ll show you how to make this recipe, plus give you tips, tricks and customization ideas to make this salad yours.

Kale Caesar Salad Ingredients

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• Kale: The two main types of kale available at the grocery store are curly kale and Tuscan kale (also known as lacinato kale). Personally, we love the rustic-ness and mouthfeel of Tuscan kale more than curly kale, but either one works just fine in this kale Caesar salad recipe.
• Romaine: Salad greens can carry a lot of dirt and grit. Wash your romaine properly to remove any bugs or debris for a clean, refreshing bite.
• Croutons: A lot of great brands of croutons are available at the store. However, if you have a loaf of bread at home that’s getting a bit too crusty to eat, it’s just begging to be made into homemade croutons. They’re easier to make than you may think!
• Parmesan: No kale Caesar salad recipe is complete without a generous helping of Parmesan. Shred fresh Parmesan for the best taste. We recommend a half cup but, ultimately, you should measure with your heart.
• Dressing ingredients: Everyone knows that a homemade salad dressing tastes approximately 1,000 times better than a store-bought one. If you have the time, we highly encourage you to make the dressing, but if you’re short on time, a store-bought Caesar dressing works just fine.

Directions

Step 1: Create the salad base

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In a large salad bowl, toss together the chopped kale, torn romaine, croutons and shredded Parmesan cheese until everything is evenly dispersed.

Step 2: Mix the dressing

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Grab a small bowl and whisk together the mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, minced garlic, salt and pepper until combined.

Editor’s Tip: An easier way to break down garlic is by grating it on a Microplane rather than mincing it with a chef’s knife. Also, feel free to omit the anchovy paste if you are fish-averse, but keep in mind that it is a traditional ingredient in Caesar salad, so the recipe may not taste quite the same without it.

Step 3: Toss and serve

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Pour the dressing over the salad base, and toss to coat. Serve the salad immediately.

Editor’s Tip: If desired, add more shaved Parmesan, croutons, and a few cracks of black or pink pepper on top.

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Recipe Variations

• Add a protein: Make this salad a little more filling by adding a protein. Top this kale Caesar salad recipe with any style of cooked chicken or good grocery store rotisserie chicken for ease. We also love to use canned chickpeas, especially these crispy chickpeas!
• Try a different green: Love kale but not a fan of romaine? Swap in baby spinach, a colorful spring mix or spicy arugula for the romaine.
• Mix in more veggies: Pack in a few more veggies for added flavor and nutrients. Try cherry tomatoes that have been roasted in olive oil and garlic, or pink-hued pickled onions.
• Finish with fats: Make this salad a little more filling with freshly chopped avocado on top. Nuts are a wonderful option too. Slivered almonds or chopped walnuts work best, especially if the nuts are toasted beforehand.
• Make it gluten-free: If you’re feeding someone who has a sensitivity to gluten, omit the croutons and double-check that the Worcestershire sauce is gluten-free.

How to Store Kale Caesar Salad

To store, place the leftovers in an airtight container and keep them in the fridge for up to two days.

Can you make Kale Caesar Salad ahead of time?

Yes, you can build the salad base and make the dressing for this salad ahead of time. However, don’t mix the two together until you’re ready to serve the salad. Otherwise, the dressing will make the salad base go soggy.

Kale Caesar Salad Tips

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What can you serve with kale Caesar salad?

If you’re feeding a large crowd with this kale Caesar salad recipe, put some heartier dishes alongside the salad. Contest-winning cheese-stuffed shells, a buttery homemade chicken potpie, grilled ribeyes with garlic blue cheese mustard sauce or this creamy, tomato-y pot of Italian sausage with bow ties would be perfect.

How should the kale be prepared before it is added to the salad?

Before cutting up your kale, wash it really well under cool running water, making sure to get between the curly edges. Pat the kale dry with clean paper towels. De-stem the kale leaves, and discard the kale stems. Stack the kale leaves on top of one another, roll the pile into a cigar shape and chop away.

Kale leaves are known to hold a lot of bitterness, but that bitterness seemingly melts away after kale gets a good deep-tissue massage in some olive oil. Toss the chopped kale in a large bowl, drizzle about 1 tablespoon extra virgin olive oil on top and massage the kale with your fingers until the leaves have reduced quite a bit in size, have turned a darker green color, and have become tender and supple.