Classic Kale Caesar Salad

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My very favorite (and easy!) Caesar dressing pairs beautifully with shredded kale for a hearty salad that can be enjoyed as a versatile side dish or as a complete meal with the addition of a protein of choice.

When contemplating the salads I make most often, this super satisfying number is most definitely in my top five－possibly top two. I’ve posted countless photos of the salad on Instagram and Facebook stories as I mix up yet another batch. And though I have iterations of this tried-and-true Caesar salad on the site, I am somehow just getting around to sharing the original that inspired them all.

My hope is that you return to this kale Caesar with the frequency and undying anticipation that I always do. And for the record, my husband and sons are always happy to see this salad on the menu too. They love it as a complete meal with Chili Lime Chicken, Pan Seared Steak, or Perfectly Grilled Shrimp, among other things.

My nieces will take a kale Caesar with chicken any day of the week, and I also regularly pack the chicken-topped Caesar in a to-go container when my older son flies across the country after a visit home. He deems it the best travel meal!

Before I go on, I should mention that you may absolutely vary the greens if kale is not your top choice. Romaine is classic (in which case I prefer hearts of romaine for more crisp crunch) and shaved Brussels sprouts are especially good. Or use a blend of kale and another more tender green for a softer, less fibrous mouthfeel.

And though I use curly kale and lacinato kale interchangeably for this salad, if you are easing in, the latter is more tender. It’s also worth mentioning that I often toss in a little baby spinach or arugula－greens that I frequently purchase－when I simply have some that need to be used. All of this to say, feel free to take liberties with the recipe.

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Because kale doesn’t wilt like more tender greens, leftovers hold up well, making a flavor-packed kale Caesar salad a speedy lunch or dinner option over the coming days. To that end, I regularly make more than I need the first night in order to have a few easy meals waiting in the wings.

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I’ve mentioned this before, but one of my favorite tricks for turning a salad into a complete meal is to add tinned fish. Canned salmon is a go-to for me (the Wild for Salmon brand, pictured above, is tender and delicious). I also like the sardines, mackerel, and anchovies that come in the little tins.

Note that I’m referring to the tinned anchovies that look like small white fish, not the more pungent, shriveled up, salt-cured variety that are often an option on pizza. These, as well as the tinned mackerel, are very mild－and I would say less “fishy” than tuna－making them a very good starting point for those who may feel squeamish about sardines.

Of course, tuna is certainly an option, as is leftover chicken. Or chickpeas. The possibilities are endless. I mention all this because having a handful of tricks up your sleeve, which will reinvent leftovers in a wholesome, delicious, super speedy way, frees up time and reduces food waste. And for those who tend not to like leftovers, adding something to said leftovers can truly refresh them so they feel brand new. In the recipe ingredients, I mention optional toppings that will layer texture and flavor and further invigorate the salad.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

If you’re curious, here are my other iterations of Caesar salad recipes on the site to check out!
Best Grilled Caesar Salads
Shaved Brussels Sprouts Caesar Salad
The Best Vegan Caesar Salad
Jack’s Favorite Kale Caesar Salad

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Classic Kale Caesar Salad

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Prep Time 15 minutes minutes

Total Time 15 minutes minutes

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Ingredients

 

• For the Caesar Dressing:
• 1 clove garlic, minced (or ¼ teaspoon garlic powder)
• 1 tablespoon (15ml) freshly squeezed lemon juice
• 2 teaspoons (10g) Dijon mustard
• ½ teaspoon Worcestershire sauce
• ½ cup (104g) mayonnaise (I use Hellmann's Real)
• ¼ cup (20g) grated Parmesan cheese
• ¼ teaspoon each kosher salt and freshly ground black pepper
• For the Salad:
• 1 large or 2 smaller bunches (~14 ounces) lacinato or curly kale*, ribs removed and thinly slivered (10-12 cups once chopped)
• Optional: 1 cup halved cherry tomatoes; 2-4 thinly sliced scallions; croutons (favorite store-bought, Polenta Croutons, or Homemade Parmesan Croutons); chopped avocado; anchovies; pumpkin and/or sunflower seeds; fried capers (see notes); a protein topper like chicken, shrimp, salmon, or roasted chickpeas

Instructions

1. For the dressing: In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until combined. At this point, I add a drizzle of water to thin just a bit. This will make the dressing easier to evenly distribute throughout the kale. Alternatively, if your kale is still damp from washing, the little bit of water clinging to the leaves will accomplish the same thing. No need to add water in that case. Make-ahead tip: The dressing may be prepared in advance and will keep well in the fridge for about a week.
2. Place the slivered kale and optional tomatoes and/or scallions in a large salad bowl and toss with dressing. Start with about half of it, toss well, and then add more to taste. (Tip: Keep tossing to make sure the greens are evenly coated and there are no clumps of unmixed dressing lurking. Go lighter than you think at first and add more as needed.) If time allows, refrigerate for an hour or so to allow the flavors to meld and the kale to soften slightly. Top with any of the other optional ingredients, as desired, and enjoy. 
3. Storage: Leftovers will keep, tightly covered, for up to 5 days. If expecting leftovers, I don't stir in any crunchy additions like croutons, but instead use them as a topping. Any remaining dressing may be saved for upwards of 2 weeks and used for future salads. Or add more greens—whether more kale, romaine, shaved Brussels sprouts, spinach, or cabbage—to the leftovers to make use of any remaining dressing. 

Notes

*Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife. 

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