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What happens when you combine the hearty, earthy appeal of kale with the irresistible flavors of a classic Caesar salad? You get this Kale Caesar Salad—a fresh twist on a favorite. Thin ribbons of tender Italian kale are tossed in a creamy dressing (no raw egg required!), topped with shredded Parmesan, and finished with golden, garlicky breadcrumbs that add crouton-like crunch and flavor evenly throughout the salad.
I’ve always loved kale salads, but Caesar Salad holds a special place in my heart. I wanted this recipe to capture the best of both: the robust, nutrient-packed goodness of kale paired with the tangy, savory flavors of a great Caesar. This salad is simple to prepare and perfect as a side or a light meal, but it’s anything but ordinary.
Table of Contents
Caesar Salad Ingredients
- Italian Kale: Also known as Lacinato kale, Tuscan kale or dinosaur kale, its tender texture works beautifully in this salad. Slice it crosswise into thin ribbons for easy tossing.
- Mayonnaise: Use a good-quality mayo for a creamy base with just the right balance of richness and tang. (Or make my more traditional Caesar Dressing.)
- Dijon Mustard: The smooth, slightly spicy kick of Dijon adds depth to the dressing.
- Lemon Juice: Freshly squeezed is best for its bright, tangy flavor—bottled juice won’t be the same.
- Garlic: Fresh garlic is essential here—look for firm cloves with tight, papery skin. You’ll use it for both the dressing and breadcrumbs. I always mince it fresh for the best flavor.
- Worcestershire Sauce: Just a splash enhances the savory flavor of the dressing.
- Anchovy Paste: Optional but highly recommended! It gives the dressing that classic Caesar taste without being overpowering. I use it every time and love the depth it adds.
- Salt and Freshly Ground Black Pepper: Season to taste, adding a little at a time to find the perfect balance.
- Olive Oil: Use a good-quality olive oil to toast the breadcrumbs—it infuses them with rich, garlicky flavor.
- Panko Breadcrumbs: These light, airy breadcrumbs toast beautifully and add a delicate crunch.
- Kosher Salt: A pinch goes a long way for seasoning the breadcrumbs perfectly.
- Parmesan Cheese: I recommend freshly shredded Parmesan—its nutty, salty flavor is a key part of this salad. Avoid pre-shredded versions, which can be dry or powdery.
6 Recipe Tips
- Breadcrumb Croutons Everywhere: The toasted panko breadcrumbs add crunch to more than just this salad—try them on Caesar Pasta Salad or sprinkled over roasted vegetables.
- Toast with Care: When toasting the panko breadcrumbs, stir frequently and keep a close eye on them. They can go from golden brown to burnt quickly. I’ve definitely learned this the hard way!
- Thin Ribbons are Key: Slice the kale leaves crosswise into thin ribbons to ensure tender bites and even coating with the dressing. Using a food processor’s slicing blade makes quick work of this, but a sharp knife also works well.
- Make it Ahead: The dressing and breadcrumbs can be prepared in advance. Store the dressing in the refrigerator and the breadcrumbs in an airtight container at room temperature.
- Season to Taste: Taste the dressing before tossing with the salad and adjust salt, pepper, or lemon juice as needed to balance the flavors.
Recipe Options
- Skip the Anchovies: If anchovy paste isn’t your thing, leave it out and let the Worcestershire sauce carry the savory depth.
- Or Use Fillets: For anchovy lovers, finely chopped anchovy fillets can replace the paste for a bolder, more traditional Caesar flavor.
- Add Protein: Turn this salad into a light meal by topping it with grilled chicken, shrimp, or crispy chickpeas.
- Cheese Options: Parmesan is classic, but Pecorino Romano or even Asiago can bring their own unique flavors to the salad.
There’s something deeply satisfying about how this Kale Caesar Salad comes together. The tender kale, creamy dressing, and crisp, garlicky breadcrumbs offer a balance of flavors and textures that’s hard to resist. It works just as well for a casual weeknight meal and feels right at home on a dinner party table.
Serve With
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Kale Caesar Salad
Video
Ingredients
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
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 2/3 of toasted breadcrumbs and Parmesan cheese; toss to coat evenly. Sprinkle with remaining breadcrumbs and cheese. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!