Kale Caesar Salad served on white plates

Kale Caesar Salad

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. 
Course Salad
Keyword easy, healthy, side salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 168kcal


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