Kale Caesar Salad Recipe

Let’s be real—kale had a PR problem for a while. Too tough. Too bitter. Too... green. But then came the Kale Caesar Salad, and suddenly everyone wanted in on the leafy action.

This version takes everything you love about a classic Caesar—creamy dressing, salty Parmesan, crunchy croutons—and levels it up with kale’s hearty, nutrient-packed vibe. It holds up better than romaine, doesn’t get soggy as fast, and feels like the kind of salad that might actually make you stronger.

And yes, this salad slaps whether you're serving it as a side or making a full meal out of it with grilled chicken, roasted chickpeas, or even a jammy egg.

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Ingredients (serves 2–3):

For the salad:

• Curly or lacinato kale – 1 large bunch (~6–8 cups), stems removed and finely chopped

• Parmesan cheese – 50g (1/2 cup), freshly grated

• Croutons – 1 to 1 1/2 cups (store-bought or homemade)

• Optional: grilled chicken, anchovies, soft-boiled eggs

For the Caesar dressing:

• Mayonnaise – 3 tbsp

• Dijon mustard – 1 tsp

• Lemon juice – 1 tbsp (freshly squeezed)

• Garlic – 1 clove, minced or grated

• Worcestershire sauce – 1 tsp

• Anchovy paste – 1/2 tsp (or 1 small anchovy, minced – optional but highly recommended)

• Olive oil – 2 tbsp

• Salt – 1/4 tsp

• Black pepper – to taste

• Parmesan – 2 tbsp, finely grated

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Step-by-Step Instructions:

1. Prep the kale (5 minutes):
Strip the leaves from the stems and chop finely. Place in a large bowl. Massage the kale with clean hands for 1–2 minutes until slightly softened and darker in color. This helps remove bitterness and makes it easier to chew.

2. Make the dressing (5 minutes):
Whisk together mayonnaise, mustard, lemon juice, garlic, Worcestershire, anchovy paste, olive oil, salt, pepper, and Parmesan. Adjust salt and lemon to taste.

3. Toss it up (2–3 minutes):
Pour the dressing over the massaged kale. Toss thoroughly so every leaf gets coated. Add the grated Parmesan and croutons. Give it another light toss to combine.

4. Top & serve:
Serve immediately with more croutons and Parmesan on top. Optionally, add grilled chicken or a soft-boiled egg to turn it into a meal.

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Pro Tip:

Massage the kale. Seriously—don’t skip it. Just a minute or two makes a huge difference in texture and flavor. And if you’re meal-prepping, this salad holds up beautifully in the fridge for a few hours (just add croutons last-minute to keep them crisp).

Want to go dairy-free? Sub in nutritional yeast for Parmesan and use a vegan mayo base.