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.
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.
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.
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.
Recipe Video
Kale Caesar Salad
Ingredients
For the dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 small clove garlic
- ½ teaspoon worcestershire sauce
- ½ teaspoon anchovy paste optional but recommended! 🙂
- salt and freshly ground black pepper to taste
For the 'croutons':
- 1 tablespoon olive oil
- 1 clove garlic
- ⅓ cup panko breadcrumbs
- pinch kosher salt
For the salad:
- 1 bunch Italian kale sliced crosswise into thin ribbons
- 1 ounce shredded Parmesan cheese
Instructions
- 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 ⅔ of toasted breadcrumbs and Parmesan cheese; toss to coat evenly. Sprinkle with remaining breadcrumbs and cheese. Serve.
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!
I love to hear that, Liza!! I'm so glad that you and your boyfriend enjoyed it!!
I love the idea of crunchy croutons in every bite! That dressing sounds perfect without the raw egg!
Yes! It's all about the crunch... 😉
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 🙂
Me too on the anchovies! People don't know what they're missing. 😉 Thanks, Karrie.
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!
Thanks, David! And yay for the coming produce...summer has the best. 🙂
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!
Your obsession with kale salads is absolutely okay with me, Marissa! You make them so deliciously AND so beautifully! Seriously, when I saw this on FB, I thought, "well if that isn't the prettiest caesar salad ever, I don't know what is!!" I love that you used anchovy paste in the dressing, because I happen to love the flavor! And I'm totally digging those olive oil breadcrumbs!! I could absolutely eat this on repeat! Pinned! Cheers, lovely!
LOVE this recipe Marissa! Love that the kale is in smaller pieces and the mayo use in the dressing. Caesar salad is a favourite of mine and I know I'm going to love this version even more! The heartiness of the kale is just perfect 🙂 Pinned! Hope you're having an awesome weekend! xo
Thank you, Dawn! I love Caesar salad of all kinds too - fun to switch it up with kale! 🙂 It was a great weekend, btw. But I can't believe it's already Monday!!
Hi Marissa. Once again, a beautiful salad. Anchovy paste in a tube is so convenient. Would I be defiling this lovely dish if I added some grated hard boiled eggs and a little bacon? 🙂 I can't wait to get the garden in so we can have wonderfully fresh vegetables.
As always, I love the way you think, Dorothy! Not only will you not be defiling the recipe, that's exactly how I'm going to make it next time!
This looks delicious! Love the deconstructed croutons and the eggless dressing 🙂
Thank you, Medha!
DEE-lish. Period. Love the idea of no raw egg, though it's no big for me, a friend will love this. Thanks for the tip and you're gonna make me a star with my friend Mary. The thin cut kale is a fantastic way to make the sometimes tough kale edible if not massaged or heavily dressed. Thanks Marissa. 🙂
That's awesome, Kevin! Thank you, my friend!