Crispy greens, crunchy croutons, a creamy tangy dressing — all key ingredients of this delicious kale Caesar salad recipe! This recipe swaps your typical romaine lettuce for kale and we recommend lacinato (or dinosaur). Make sure to remove the fibrous stems and give the kale a good massage with the dressing to relax the leaves and remove any bitterness.
Kale Caesar Salad Recipe
Total Time: 20 minutes
extra virgin olive oil
4 garlic cloves, smashed
pinch of crushed red pepper
2 slices day-old Italian bread, cut into ½ inch cubes
½ cup grated Parmesan zest
juice of 1 lemon
1 tablespoon Dijon mustard
1/3 tube of anchovy paste
2 shakes Worcestershire
1 bunch kale, stems removed, cut into ribbons
extra Parmesan for serving
*optional toppings below
Coat a large sauté pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook until the garlic becomes golden and fragrant, 2-3 minutes. Remove the garlic and throw it away. Toss in the bread cubes and cook, stirring frequently, until the cubes are golden and crisp. Remove from heat.
In the bowl of a food processor, combine the parmesan, lemon juice, lemon zest, remaining garlic, Dijon, anchovy paste, and Worcestershire. Puree until smooth, 15-20 seconds. With the machine running, slowly add 1/3 cup olive oil, letting the machine run until incorporated. Taste and season with salt and pepper.
In a large bowl, toss the kale, croutons and 2/3 of the dressing. Massage the kale for 2 minutes to breakdown and soften. Taste and add remaining dressing if desired. Top with additional parmesan and serve.
*Optional: For added protein, top with chicken, steak, shrimp or salmon. For more green, add sliced avocado and salted pepitas.