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A fresh take on Kale Caesar Salad! Thin and tender ribbons of Italian kale tossed with a simple, creamy dressing (that doesn’t require a raw egg), shredded parmesan cheese and crunchy garlic and olive oil breadcrumbs instead of croutons.

Kale Caesar Salad served on white plates

You’ve probably noticed that I’m a big kale salad fan. Like Kale Apple Salad, Kale and Quinoa Salad and Warm Kale Salad. I’m also a big fan of Caesar Salad so I decided to work on a Kale Caesar Salad recipe that would capture the best elements of both.

Kale Caesar Salad Ingredients on a marble board

I love traditional Caesar dressing with a raw egg yolk base, but subbing mayonnaise here makes the dressing simpler to prepare. As does using anchovy paste in place of anchovy filets. And apparently I have something against typical croutons because there are giant croutons in this Caesar Salad with homemade Caesar Dressing and Crispy Capers and in this salad, the croutons are miniature. Toasting panko breadcrumbs and garlic in olive oil ensures that you have crouton-style crunch in every bite (perfect for Caesar Pasta Salad too).

Kale-Caesar-Salad-on plates photo from above

Using a food processor’s slicing blade makes quick work of slicing the kale into ribbons, but a sharp knife will also work nicely. This makes enough for a very hearty lunch for two or an ample side salad for four.

Serve With

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Kale Caesar Salad

5 from 2 votes
Prep: 15 minutes
Total: 15 minutes
Course: Salad
Calories: 168
Servings: 4 people
A fresh take on Kale Caesar Salad! Thin and tender ribbons of Italian kale tossed with a simple, creamy dressing (that doesn’t require a raw egg), shredded parmesan cheese and crunchy garlic and olive oil breadcrumbs instead of croutons. 


For the dressing:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic
  • 1/2 teaspoon worcestershire sauce
  • 1/2 teaspoon anchovy paste optional but recommended! 🙂
  • salt and freshly ground black pepper to taste

For the ‘croutons’:

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/3 cup panko breadcrumbs
  • pinch kosher salt

For the salad:

  • 1 bunch Italian kale sliced crosswise into thin ribbons
  • 1 ounce shredded Parmesan cheese


  • To make dressing: In a small bowl, whisk together first 5 dressing ingredients (lemon juice through anchovy paste) until smooth. Season to taste with salt and pepper. Set aside.
  • Heat a skillet over medium heat. Add olive oil and garlic; cook and stir just until fragrant. Sprinkle in panko breadcrumbs; cook and stir until garlic and breadcrumbs are golden brown. Season with kosher salt and transfer to a small bowl (mixture could burn if left in the hot skillet).
  • Place kale ribbons in a large serving bowl. Pour dressing over and add 2/3 of toasted breadcrumbs and Parmesan cheese; toss to coat evenly. Sprinkle with remaining breadcrumbs and cheese. Serve.


Calories: 168kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 264mg | Potassium: 350mg | Vitamin A: 6805IU | Vitamin C: 84.2mg | Calcium: 189mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Liza says:

    5 stars
    This salad ROCKS!! I just made the best kale salad I have ever had! My boyfriend said it was like a professional chef had made it. And so very easy to make. Thanks very much, Marissa!

    1. Marissa says:

      I love to hear that, Liza!! I’m so glad that you and your boyfriend enjoyed it!!

  2. Rachelle @ Beer Girl Cooks says:

    I love the idea of crunchy croutons in every bite! That dressing sounds perfect without the raw egg!

    1. Marissa says:

      Yes! It’s all about the crunch… 😉

  3. karrie @ Tasty Ever After says:

    This recipe is downright brilliant! I eat a ton of kale through the week because it’s an easy, healthy side dish, but I end up just roasting it every time. Boring 😉 Caesar salads are my fav and now I can make it with kale!! Yay!!! Also, I’m one of those unusual people who love to eat anchovies straight from the jar so I’ll be using those and adding extra. Can’t wait to make this 🙂

    1. Marissa says:

      Me too on the anchovies! People don’t know what they’re missing. 😉 Thanks, Karrie.

  4. David @ Spiced says:

    What a fun idea to toast bread crumbs instead of using croutons. That way you get the crunchy texture in every bite! I’m totally going to remember that one next time we make salads…and since all the fresh produce is popping up in the stores now, I’m thinking a salad isn’t far away. Love the kale twist on this classic, too. Lovely photos as always, my friend!

    1. Marissa says:

      Thanks, David! And yay for the coming produce…summer has the best. 🙂

  5. Lorraine @ Not Quite Nigella says:

    I can taste the crunch of the kale salad already Marissa! 😀 I never thought to use a food processor to slice kale but there you go!