The Perfect Kale Caesar Salad

A bowl of Kale Caesar Salad on a white marble table top.

5 from 12 votes

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.

Prep Time25

Cook Time15

Course: Salad

Cuisine: American, Mexican

Servings:

Calories: 563kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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

Nutrition