Kale Caesar Salad

A plate of kale salad topped with shaved Parmesan cheese, set on a wooden table. The salad has a mix of greens and is garnished with breadcrumbs. There are utensils on the plate and a napkin underneath. Additional plates are blurred in the background.

5 from 2 votes

Tender kale ribbons tossed in creamy dressing and topped with garlicky breadcrumbs for crunch in every bite. Simple and packed with flavor. This recipe makes enough for a very hearty lunch for two or an ample side salad for four.

Prep Time15

Total Time15

Course: Salad

Keyword: easy, healthy, side salad

Servings: people

Author: Marissa Stevens

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.

Video

Nutrition

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