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This kale Caesar salad is what I make when I’m tired of the same romaine Caesar.
Kale is sturdier and has more flavor, and once you massage it with a little salt, it turns tender and dark green instead of tough and chewy.
I make the dressing with mayonnaise instead of raw egg and oil. It’s quicker, it keeps in the fridge, and the taste is right: creamy, lemony, garlicky, with that salty depth from Worcestershire.
On top go grated Parmesan and Parmesan crisps instead of bread croutons, which keeps it low-carb and gives you the crunch.
It’s a light lunch on its own, a side for grilled chicken or steak, and a salad you can bring to a party without it wilting on the table.
Why Make Caesar Salad With Kale?
Low-carb. With Parmesan crisps instead of croutons, this kale Caesar is keto-friendly and gluten-free.
It doesn’t wilt. Romaine goes soft within an hour of dressing. Kale stays crisp for a day, so you can dress it ahead.
More nutrients. Kale has more vitamin C, vitamin K and calcium than romaine, plus fiber.
Meal prep friendly. Prepped kale keeps 3 days in the fridge and the dressing keeps 5, so lunch takes two minutes.
Ingredients
Kale. Curly kale is my choice here; lacinato (Tuscan) kale works too and is a little more tender.
Salt. A pinch for massaging the kale.
Mayonnaise. The base of the dressing. It replaces the raw egg and oil of a classic Caesar.
Lemon juice. Fresh, for brightness.
Olive oil. A little, to loosen the dressing.
Dijon mustard and Worcestershire sauce. They give the dressing its Caesar flavor without anchovies.
Garlic. One clove, pressed.
Parmesan. Grated, mixed in or sprinkled on top.
Parmesan crisps or croutons. I use store-bought cheese crisps (Costco has good ones in the US) or my homemade Keto Parmesan Crisps. Regular or gluten-free croutons work too.
How to Make Kale Caesar Salad
- Prep the kale. Wash it and remove the stems. I fold each leaf in half lengthwise and cut along the stem with a knife; a leaf stripper is faster if you have one. Chop the leaves thinly or into bite-size pieces, then dry them well.
- Massage the kale. Sprinkle the kale with a pinch of salt and rub it between your fingers for 1 to 2 minutes, until it softens, shrinks a little and turns darker green.
- Make the dressing. Whisk the mayonnaise, lemon juice, olive oil, Dijon, Worcestershire, garlic, salt and pepper until smooth.
- Toss. Pour the dressing over the kale and toss until every leaf is coated.
- Top and serve. Finish with Parmesan and Parmesan crisps or croutons.
Tips for the Best Kale Caesar Salad
Add the crunch last. Parmesan crisps and croutons go soft if they sit in the dressing.
Dry the kale well. Wet leaves water down the dressing. A salad spinner or a towel does it.
Don’t skip the massage. Thirty seconds is not enough. Keep going until the kale is noticeably softer and darker.
Chop it thin. Thin ribbons of kale are easier to eat and hold more dressing.
Add-Ins
This salad doesn’t need anything else, but if you want more:
- Protein: grilled chicken, shrimp, a boiled egg or bacon bits make it a full meal.
- Nuts: walnuts, hazelnuts, pistachios or pine nuts.
- Vegetables: chopped tomatoes, onion or leftover asparagus.
- Nutritional yeast: for a little extra protein and a cheesy flavor.
Meal Prep and Storage
- Kale: wash, stem, chop and dry it, then store it in a zip-top bag in the fridge for up to 3 days.
- Dressing: keeps in a jar in the fridge for up to 5 days.
- Dressed salad: keeps in the fridge for up to 1 day; kale is one of the few greens that holds up after dressing.
- Toppings: keep the Parmesan crisps or croutons separate and add them just before eating.
More recipes with Kale:
Kale Caesar Salad
Ingredients
Salad
- 1 large bunch curly kale, about 8 cups chopped, stems removed
- 1/4 teaspoon salt, for massaging the kale
- 1/3 cup grated Parmesan
- 1 cup Parmesan crisps or croutons
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Salad
- Wash the kale, remove the stems and chop the leaves thinly or into bite-size pieces.
- Dry the kale well with a salad spinner or paper towels.
- Sprinkle the kale with salt and massage it with your fingers for 1 to 2 minutes, until it softens and turns darker green.
Dressing
- Whisk the mayonnaise, lemon juice, olive oil, Dijon, Worcestershire, garlic, salt and pepper in a bowl until smooth.
Assemble
- Pour the dressing over the kale and toss to coat.
- Top with Parmesan and Parmesan crisps or croutons.
- Serve right away.
Notes
- Prep the kale up to 3 days ahead: wash, remove the stems, chop, dry and store it in a zip-top bag in the fridge.
- Make the dressing up to 5 days ahead and keep it in a jar in the fridge. Dressed salad keeps in the fridge for up to 1 day.
- For low-carb or gluten-free, use Parmesan crisps instead of croutons.
- Optional add-ins: bacon bits, walnuts or pine nuts, chopped tomatoes, chopped onion, leftover asparagus, or nutritional yeast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to make this. YUM