The Perfect Kale Caesar Salad
This Kale Caesar is everything you want in a salad — and more. Creamy, garlicky homemade Caesar dressing evenly coats finely chopped kale, creating the perfect canvas for a shower of Parmesan cheese and golden, crispy breadcrumbs. Packed with good-for-you greens this salad makes for feel-good meal you can enjoy any time.
In Los Angeles we take Caesar salad very seriously. Variations of Caesar salad have become a ubiquitous presence across local restaurant menu’s and for good reason. It’s a super versatile formula and insanely delicious.
One of my favorite variations is the Kale Caesar. Here’s the thing with a good kale caesar: it’s not just throwing some kale, croutons and dressing together. There are a couple of key steps that make all the difference.
First, you have to remove the tough, fibrous stems from the kale and then slice it into a very fine chiffonade, not coarsely chopped. Think delicate slivers, not big chunks. This is crucial. Then, the magic happens: you massage the dressing into the kale. Massaging salad sounds weird, but trust me it totally transforms it. Kale can be a bit tough, but massaging it breaks down those fibers and makes it unbelievably tender and delicious.
Finally, in lieu of large chunky croutons, crispy, garlicky panko breadcrumbs provide a delightful textural counterpoint and a burst of savory flavor. This combination of finely slivered kale, a well-emulsified dressing, and the crispness of the panko creates a Kale Caesar that is both refined and deeply satisfying.
For a little extra oomph top your salad add some protein like: Grilled Skirt Steak, Chicken Paillard or BBQ Salmon.
Ingredients You’ll Need:
Here’s everything you’ll need to make this salad: garlic, anchovy, dijon mustard, Worcestershire sauce, lemon, mayo, parmesan cheese, lacinato kale and panko bread crumbs.
*See recipe card for additional notes and ingredient substitutions.*
Note: Lacinato kale, also known as dinosaur kale, Tuscan kale or cavolo nero, is best for kale caesar salad. It’s hearty, wide leaves make it easy to chop and provide plenty of surface area to hold onto creamy caesar dressing.
Recipe Steps:
Step 1. Toast the Breadcrumbs
Give the garlic cloves a smash with the side of a knife then add them to a preheated pan with olive oil. Add the breadcrumbs to the pan and toast until golden brown. Discard the smashed garlic cloves and season the crumbs with salt.
Step 2. Blend the Dressing
This dressing is mayo based and made in a blender. It’s a quicker, simpler take on a more traditional caesar dressing. Simply add all of the ingredients to a blender and blend until smooth. If you’re craving a more classic caesar dressing check out the version in this post: Grilled Shrimp Caesar.
Step 3. Chiffonade the Kale
Remove the stems from the kale and discard them. Pile the leaves into neat stacks then slice into very thin slivers – transfer to a large mixing bowl. Toss the kale with the dressing and half the breadcrumbs, season generously with black pepper. To serve, top the salad with extra parmesan cheese and the remaining breadcrumbs.
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The Perfect Kale Caesar Salad
Ingredients
Salad
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 cup panko breadcrumbs
- 2 bunches lacinato kale - washed and dried
- salt and freshly ground black pepper
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire
- 3 tablespoons lemon juice
- 3 large cloves garlic
- 3 filets anchovy
- 1/2 cup freshly grated parmesan cheese - plus more for serving
- freshly cracked black pepper
Instructions
- Toast the breadcrumbs: Place a sauté pan over medium heat. Give the garlic cloves a smash with the side of a knife then add them to the pre-heated pan along with the olive oil. Once the garlic is sizzling and aromatic, add in the breadcrumbs and a pinch of salt. Toast the breadcrumbs, stirring frequently, until golden brown, about 5-10 minutes. Transfer to a plate and let cool. Discard garlic.
- Make the Dressing: Place all of the dressing ingredients into a blender or food processor and pulse until smooth and creamy.
- Chop the Kale: Before you begin to chop the kale you'll want to remove the tough, fibrous stems. To do this, grab a kale leaf at the base of the stem with one hand then with your other hand, pinch the stem just above where the leaves begin and slide your fingers along the stem, pulling the leaves off as you go. Once you've removed all the stems, gather the leaves into a neat, even pile and slice into very fine slivers.
- Massage the Kale: Transfer the chopped kale to a large mixing bowl, pour in about 1/3rd of the dressing, you may not need all of it. With clean hands (you can also wear gloves) "massage" the dressing into the kale. Next, add in half the breadcrumbs and a few generous turns of freshly cracked black pepper, toss to combine.
- Serve: Divide the salad between bowls, top with extra grated parmesan cheese and the rest of the garlic breadcrumbs.
Notes
- Lacinato Kale: You’ve got a few options when it comes to the type of kale you use in this salad. I typically reach for Lacinato kale (aka Dinosaur Kale – pictured above) when making any kale salad. I like the texture better than the frilly/curly stuff. That said, you can really use either. Baby kale (the smaller, more delicate leaves) work well too and doesn’t require any prep.
- Panko: substitute: regular breadcrumbs
- Mayonnaise: substitute: egg-free or vegan mayo will work in this recipe.
- Anchovy Alternatives: – soy sauce, minced capers, Worcestershire
- Lemon Juice: substitute: red wine or sherry vinegar
My go to recipe for years now. Sometimes I don’t have kale and use romaine, it’s still amazing! Every time I make this for guests they comment on how good it is 🙂
So glad to hear that – thank you, Danielle!
Wow. Just wow! I subbed soy sauce for the anchovies. The bread crumbs really made this salad phenomenal! I made blackened shrimp and added ir on top. I wish I could add a photo, but this salad recipe will be used over and over again. Thanks for sharing!!
Craving California does not disappoint. Simple and delicious.