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.
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
- 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
Step 1. Start by washing and chopping your kale. Make sure to remove the thicker stems.
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.
Step 3. Gently whisk in the olive oil until the dressing is fully combined.
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.
Season with salt and black pepper, then top with fresh parmesan cheese, toasted pine nuts, and enjoy your Kale Caesar Salad!
Complimentary Main Dishes
- Baked Dijon Salmon
- Braised Chicken Thighs
- Oven Baked Chicken Parmesan
- Parmesan Crusted Baked White Fish
- Garlic Roasted Vegetable Pasta
Frequently Asked Questions
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.
No, and you can definitely make your dressing without the anchovy paste. But I love the punch of flavor they produce!
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.
More Salad Recipes
- Greek Herb Salad with Feta
- Smashed Chickpea Salad with Dill
- Syrian Salad
- Strawberry Arugula Salad
- Traditional Greek Salad
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!
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Ingredients
Instructions
- 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.
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