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kale caesar salad

Kale Caesar Salad

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Prep Time 10 minutes
Servings: 4 Servings
Course: Main Course, Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 large  bunch kale (curly or lacinato), stems removed and leaves chopped
  • 1 ½ cups  croutons
  • ½ cup  shaved or grated Parmesan cheese
  • Fresh black pepper

For the Dressing

  • 1 large  garlic clove minced
  • 2 tablespoons  lemon juice
  • 1 teaspoon  Dijon mustard
  • ½ teaspoon  anchovy paste (optional)
  • ½ cup  mayonnaise or Greek yogurt
  • 2 tablespoons  grated Parmesan
  • 1 tablespoon  olive oil
  • Salt and pepper to taste

Method
 

  1. Wash the kale thoroughly and pat it dry. Remove the thick stems and chop the leaves into bite-size pieces. Transfer the chopped kale to a large bowl.
  2. Drizzle a teaspoon of olive oil over the kale and sprinkle a small pinch of salt. Use your hands to gently rub and squeeze the leaves for about 30–40 seconds.
  3. In a small bowl, combine the garlic, lemon juice, Dijon mustard, and anchovy paste (if using). Add the mayonnaise or Greek yogurt, grated Parmesan, and olive oil. Whisk until the dressing becomes smooth and creamy.
  4. Pour most of the dressing over the kale and toss well. Let the salad rest for 5 minutes. This short pause gives the dressing time to settle into the leaves. Add a bit more dressing if needed — kale is sturdy and can handle it.
  5. Sprinkle the shaved or grated Parmesan over the top. Add the croutons and give the salad a final gentle toss. Finish with fresh cracked pepper.

Notes

Don’t Skip the Massage
It makes all the difference between tough kale and tender kale.
Use Fresh Parmesan
Pre-shredded cheese doesn’t melt into the dressing the same way.
Adjust Dressing Thickness
If too thick, add a splash of water or lemon juice.
 If too thin, whisk in a bit more Parmesan.