Best 9 Kale Caesar Salad Recipes

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Indulge in the tantalizing world of flavors with our Kale Caesar Salad, a symphony of textures and tastes that will leave your palate craving for more. With three variations to cater to various dietary preferences, this salad offers a delightful journey for health-conscious individuals, vegetarians, and traditional Caesar salad enthusiasts.

The Classic Kale Caesar Salad embodies the essence of tradition, featuring crispy kale tossed in a creamy, tangy Caesar dressing, topped with Parmesan cheese and croutons. For those seeking a lighter option, the Lightened-Up Kale Caesar Salad offers a guilt-free indulgence with Greek yogurt and lemon juice replacing the mayonnaise in the dressing.

Vegetarians will find solace in the Vegan Kale Caesar Salad, where cashew Parmesan and a plant-based Caesar dressing made from silken tofu create a symphony of flavors that rival the classic. Each variation is a culinary masterpiece designed to tantalize your taste buds and nourish your body.

Let's cook with our recipes!

KALE CAESAR SALAD



Kale Caesar Salad image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 11

Extra virgin olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper
2 slices of day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated Parmigiano
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
Kosher salt
1 bunch of kale, tough stems removed, cut into ribbons

Steps:

  • Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
  • In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
  • In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

KALE-ROMAINE CAESAR SALAD



Kale-Romaine Caesar Salad image

Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. We use an easy microwave method to poach the egg, but the more traditional saucepan will work, too.

Provided by Julia Moskin

Categories     salads and dressings, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 small (or 1/2 large) day-old loaf peasant-style crusty bread
12 to 16 ounces green kale and romaine lettuce hearts, in roughly equal amounts
1 large or 2 small garlic cloves
4 to 6 anchovies
1 teaspoon Dijon mustard, more to taste
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, more to taste
2 tablespoons freshly squeezed lemon juice, more to taste
1 egg
4 ounces freshly grated Parmesan, plus an extra chunk for serving

Steps:

  • Make the croutons: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp. Let cool.
  • Prepare the kale: One large leaf at a time, use the tip of a small, sharp knife to cut along the sides of the tough center ribs. (Or, use your fingers to pull the leaves off the rib.) Pull out the rib and discard. When all leaves are trimmed, cut into bite-size pieces. (Do not shred.)
  • Prepare the romaine: Cut large leaves crosswise into bite-size pieces. Leave inner leaves whole.
  • Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner.
  • Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve.
  • In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
  • Cook the egg: Poach in simmering water or in a microwave, until yolk is thickened but still runny. (To poach in a microwave, break egg into a glass bowl or measuring cup. Gently pour in warm water to cover the egg by about 1/2 inch. In bursts of 30 seconds or less, depending on microwave power, cook egg until white is just firm and yolk is thickened. Hold a slotted spoon over the sink and pour the egg and water into it, so the cooked egg is held in the spoon while the cooking water and any uncooked whites drain off.) Put the egg in the dressing and blend.
  • Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tightfitting lid, and chill until ready to use.
  • When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. (If necessary, transfer to a larger bowl; you will need plenty of room for tossing.) Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed. (If necessary, transfer the tossed salad back to the salad bowl.) Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours). Toss once more at the table.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN CAESAR SALAD WITH CRISPY KALE



Chicken Caesar Salad with Crispy Kale image

Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.

Provided by Donna Hay

Categories     HarperCollins     Salad     Chicken     Kale     Spinach     Pine Nut     Garlic     Dinner

Yield Serves 4

Number Of Ingredients 19

For the dressing:
3 egg yolks
3 cloves garlic, crushed
1 tablespoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
1 tablespoon apple cider vinegar
For the Crispy Kale:
8 stalks kale, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup (25g) finely grated Parmesan
Sea salt and cracked black pepper
For the chicken and assembly:
4 (200g) chicken breast fillets, trimmed
Extra-virgin olive oil, for brushing
Sea salt and cracked black pepper
1 cup (200g) shredded Brussels sprouts
2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
3 cups (75g) baby spinach leaves
1/2 cup (80g) pine nuts

Steps:

  • To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
  • To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until crisp, and set aside.
  • Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2-3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.

SHRIMP KALE CAESAR SALAD RECIPE BY TASTY



Shrimp Kale Caesar Salad Recipe by Tasty image

Here's what you need: large free-range egg, dijon mustard, anchovies, garlic, extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, whole grain wheat bread, olive oil, italian seasoning, kosher salt, wild-caught shrimp, olive oil, garlic, lemon, kosher salt, freshly ground black pepper, kale, kosher salt, avocado, pomegranate seeds, parmesan cheese

Provided by Greg Perez

Categories     Lunch

Yield 6 servings

Number Of Ingredients 23

1 large free-range egg
2 teaspoons dijon mustard
3 fillets anchovies
2 cloves garlic
1 cup extra virgin olive oil
1 tablespoon fresh lemon juice, to taste
kosher salt, to taste
freshly ground black pepper, to taste
6 oz whole grain wheat bread, 1 loaf, cut into bite-size cubes
olive oil, to taste
1 teaspoon italian seasoning
1 pinch kosher salt
1 lb wild-caught shrimp, (about 21 or 25) peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested
kosher salt, to taste
freshly ground black pepper, to taste
12 cups kale, mixed, stemmed and sliced into ribbons
kosher salt, to taste
1 avocado, pitted and thinly sliced
¾ cup pomegranate seeds
½ cup parmesan cheese, shaved

Steps:

  • Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
  • Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
  • Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
  • Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
  • Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
  • Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
  • Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
  • Divide between bowls and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 53 grams, Fat 57 grams, Fiber 18 grams, Protein 40 grams, Sugar 12 grams

KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING



Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing image

This 100% vegetarian Caesar salad gets its incredible flavor from its pretty purple kalamata olive dressing. And move over, bread ... tofu croutons are in town, and they're freakin' delicious.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 15

1 14-ounce package extra-firm tofu
1/4 cup grapeseed oil (or other high smoke-point oil like vegetable or canola)
1/4 cup corn starch
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
10 kalamata olives (pitted (about 1/3 cup))
3 medium cloves garlic (peeled and roughly chopped)
2 tablespoons freshly-squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon vegetarian Worchestershire sauce
A couple turns of freshly ground black pepper (about 1/8 teaspoon)
1/4 cup olive oil
5-6 cups kale (washed, dried well, and torn into bite-sized pieces)
Lemon wedges and a few shavings of Parmesan cheese (if desired)

Steps:

  • Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
  • Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
  • Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
  • Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
  • Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.

KALE CAESAR SALAD



Kale Caesar Salad image

I love Caesar salad recipes, so I created this kale Caesar salad. It's perfect paired with chicken or steak for a light weeknight meal. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 12

4 cups chopped fresh kale
4 cups torn romaine
1 cup Caesar salad croutons
1/2 cup shredded Parmesan cheese
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 148 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN KALE CAESAR SALAD



Italian Kale Caesar Salad image

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.

Provided by Maialino

Categories     Salad     Kale     Cheese     Anchovy     Healthy     Quick & Easy     Bread     Egg     Kid-Friendly     Low Cholesterol     Small Plates

Yield 6-8 servings

Number Of Ingredients 16

1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

Steps:

  • Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
  • Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
  • Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
  • Do ahead
  • Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

KALE CAESAR SALAD



Kale Caesar Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons grated Parmesan
1 teaspoon Worcestershire sauce
4 anchovies, drained and/or rinsed
1 large egg yolk, preferably pasteurized
Zest and juice of 1 lemon
1 clove garlic, roughly chopped
3/4 cup olive oil, or more as needed
Kosher salt and freshly cracked black pepper
Hot sauce, as desired
8 to 10 cups bite-size pieces dinosaur kale (stems removed)
Juice of 1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan)
1 cup croutons

Steps:

  • For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
  • For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
  • Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

KALE CAESAR SALAD



Kale Caesar Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 2 bunches) Tuscan kale
1 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, grated
2 anchovy filets
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper

Steps:

  • Stem the kale and cut it into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
  • Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.

Tips:

  • For a crispier salad, use curly kale instead of baby kale. Curly kale has a more robust texture that will hold up better to the dressing.
  • If you don't have a food processor, you can finely chop the kale with a knife. However, a food processor will make the job much faster and easier.
  • Be sure to massage the kale with the dressing for at least 30 seconds. This will help to break down the kale's tough fibers and make it more tender.
  • If you don't like anchovies, you can omit them from the dressing. However, they do add a nice briny flavor to the salad.
  • You can also add other ingredients to the salad, such as croutons, bacon, or hard-boiled eggs.

Conclusion:

Kale caesar salad is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of greens. The dressing is creamy and flavorful, and it perfectly complements the kale. This salad is sure to be a hit with everyone who tries it.

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