Kale Caesar Salad

Lemony kale Caesar salad loaded with chopped kale and romaine topped with a creamy dressing, crunchy garlic and herb croutons, and tons of freshly grated parmesan cheese. 

I made this addictive and delicious kale Caesar salad recipe for lunch recently and my husband and I devoured it! I had to keep my daughter away as she kept sneaking bites of my portion. I loved the different textures that the kale and Romaine gave this salad, and the salad dressing is so good that we could eat it on nearly any salad. If you have time to make homemade croutons, do it because they are so tasty!

Kale Caesar Salad

Caesar Dressing:

• 1/2 cup good mayonnaise
• 1-2 cloves of garlic, minced
• 1 anchovy fillet  **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/4 cup finely grated parmesan cheese
• 1-2 tbsp milk (to adjust consistency)
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 4 cups lacinato kale, stems removed, chopped
• 2 cups romaine lettuce, chopped
• 1/2 cup garlic and herb croutons
• Parmesan cheese, freshly grated
• Freshly cracked black pepper, to taste
• Lemon wedges, for serving

How to Make a Kale Caesar Salad

Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk. Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.

Set aside for 30 minutes or more to allow flavors to mingle.

Assemble the salad by placing the kale and romaine lettuce in a large bowl with 1/2 the dressing. Toss until well coated. Taste and add more dressing, as needed.

Transfer the dressed lettuce to a cold serving plate or bowl. Top with croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.

Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

Kale Caesar Salad

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Prep Time: 15 minutes minutes

Flavor Mingling Time (optional):: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Salad

Cuisine: American

Servings: 2 - 4

Author: Pam - For the Love of Cooking

Equipment

• Small Food Processor

Ingredients

Caesar Dressing:

• ½ cup good mayonnaise
• 1-2 cloves of garlic minced
• 1 anchovy fillet **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• ½ tsp Worcestershire sauce
• ½ tsp Dijon mustard
• ¼ cup finely grated parmesan cheese
• 1-2 tbsp milk to adjust consistency
• Sea salt and freshly cracked black pepper to taste

Salad:

• 4 cups lacinato kale stems removed, chopped
• 2 cups romaine lettuce chopped
• ½ cup garlic and herb croutons
• Parmesan cheese freshly grated
• Freshly cracked black pepper to taste
• Lemon wedges for serving

Instructions

• Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk. Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
• Set aside for 30 minutes or more to allow flavors to mingle.
• Assemble the salad by placing the kale and romaine lettuce in a large bowl with 1/2 the dressing. Toss until well coated. Taste and add more dressing, as needed.
• Transfer the dressed lettuce to a cold serving plate or bowl. Top with croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
• Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

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