Kale Caesar Salad

The tired steakhouse Caesar salad gets a makeover with fresh, hearty, healthy kale.

  • Total Time:
  • Servings: 6 to 8
KEY: Salads

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  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 garlic clove, finely minced
  • Kosher salt
  • Black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 bunches of kale, ribs and stems removed, leaves thinly sliced crosswise
  • 1/4 cup freshly¬†grated Parmigiano-Reggiano cheese
  • 3 hard-boiled eggs, roughly chopped
  • 2 cups¬†1/4-inch cubes of rustic bread, such as ciabatta, toasted

How to make this recipe

  1. In a large bowl, whisk together the lemon juice, mustard, anchovy paste, garlic, salt and pepper. While whisking, slowly drizzle in olive oil.

  2. Place the kale in large mixing bowl and toss with dressing. Add cheese, eggs and croutons. Toss and serve.

Contributed By Photo © Emily Farris Published January 2014

471301 recipes/kale-caesar-salad 2014-02-20T01:47:26+00:00 Emily Farris christmas|dinner-party|fathers-day|thanksgiving|american|appetizers-starters|salads|6|fast|no-cook|web-exclusive|weeknight-dinner|lunch january-2014 recipes,kale-caesar-salad 471301

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