Kale Caesar Salad

“Mom, can we make this our regular salad from now on?”

That was my brother’s request after I made this salad for my family. Big deal, you say. Well, considering he is generally the non-vegetable-loving type, him saying that actually was a pretty big deal. So much so that my mom asked him if he was feeling okay! Ha! The salad must be good! 😉

As part of an assignment last semester, we had to get together with a group of our classmates and have a potluck dinner. One of the other girls brought this salad, and I, who had never tried kale before but was very eager to, happily helped myself to some to try. And then very happily helped myself to seconds. And would have had thirds had it not been all gone. Oh. My. YUM. It was so stinkin’ good!

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Kale Caesar Salad

  • 1/4 cup lemon juice
  • 1 can anchovy fillets packed in oil
  • 1 fresh garlic clove
  • 1 Tbsp. Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan or Vegan alternative, divided
  • 2 hard-boiled eggs, peeled and chopped (optional)
  • 7-8 cups of kale leaves (centre stalks removed)

Combine the first four ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Cover and chill.

Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan and eggs.

Yum yum yum yum yum yum yum yum yum yum yum yum yum yum YUM!

I think using kale for a salad is a really nice change. I find it much more filling than romaine or other greens, and the taste really isn’t all that different from spinach. It also looks so neat with its curly leaves!

What’s your favourite way to eat kale? I have heard amazing things about kale chips but have yet to try them. Soon!!

4 thoughts

  1. Hi there! I don’t often comment, but just wanted to say that 1) this recipe looks wonderful, just as all your recipes do; and 2) I’m very happy I stumbled onto your blog! I love the ease and simplicity of its layout; appreciate the way you almost always let us know how you feel about each recipe, and why; and especially, I love how healthy and easy everything is to make – and plan, by the way, to make everything!
    As for kale, i usually just stir-fry or saute it in a little chicken broth with 1 or 2 other greens – like turnip, dandelion, parsley, collard &/or mustard – seasoned with fresh garlic and either ginger or red pepper flakes (or another spicy mix). I then spritz it with a little olive oil & sprinkle it with ground flax seeds. Simple and yummy (at least to me because I love greens!).
    Thanks again so much for sharing your journey and wonderful recipes with us. They are appreciated!

    1. Hi Cheryl! WOW! What a nice surprise all your wonderful comments have been. Talk about a great way to start the day! I am thrilled that you are enjoying my blog and the recipes. Hearing enthusiasm such as yours inspires me to continue writing! This kale salad is probably my favourite recipe ever – so delicious. I have actually never had kale cooked so I will have to try your version! Thanks again for the nice comment 🙂

      1. Oh hooray!! Glad that I was able to brighten your day as a thank you for all you’ve shared to brighten mine!

        Funny to hear you’ve never had cooked kale. I’ve only rarely had it raw (but my sister has a smoothie of raw kale & green apple almost every day). My recipe is probably not the best intro to it, as I am not much of a cook. My only suggestion would be to NOT cook the life out of it, as most recipes suggest. Like spinach, it really only needs a light saute to wilt & soften it – maybe 5 minutes at most. I do like the garlic-ginger combo as a seasoning, but it’s also really great with a little sesame oil. And in SOUPS, especially all versions of kale, sausage & beans. Heaven!

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