Kale Caesar Salad

This kale Caesar salad is creamy, lemon-y and bright. The kale gets thinly sliced then massaged in lemon juice, salt and olive oil before getting tossed in a punchy, flavourful dressing. Best enjoyed with grilled chicken and your favourite fries!

Equipment

Here’s everything you need to make kale caesar salad at home:

• food processor or blender
• chef’s knife
• cutting board
• salad spinner
• large bowl
• cheese grater

You can find the full ingredients list and instructions below!

Cooking Tips

1. While a food processor or blender does make things easier, you can make this bad boy with a bowl and a whisk. To do that, mince the garlic and anchovies together into a paste, then add them to a large bowl. To the bowl, add egg yolks, lemon juice, dijon and Worcestershire. Whisk until combined, then slowly drizzle in oil until pale and thickened. You have to go slower than you think on the oil and whisk harder than you want to, to make it come together. It’s a workout, but worth it!
2. Egg yolks and oil is my preferred method, but this can also be made with mayonnaise or Greek yogurt. Simply swap the 3 egg yolks and 1/3 cup oil for 3 tbsp of mayo or plain greek yogurt. Blend (or whisk) that in with the lemon juice, dijon, and Worchestershire before adding salt, black pepper and parmesan. I will say, I really love the Greek yogurt version as a lighter, healthier alternative. 
3. Serve it with… yogurt-marinated chicken or marinated beef skewers. 

Kale Caesar Salad

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Prep Time 15 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

• 400 g dino kale also known as cavelo nero
• 2 garlic cloves
• 2 anchovy fillets
• 3 egg yolks and 1/3 cup neutral oil can be substituted for 3 tbsp mayonnaise or plain Greek yogurt
• 1 tsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/3 cup parmesan plus more for serving
• 1 lemon
• cracked black pepper
• salt I’m using Diamond Crystal Kosher
• optional: frozen fries

Method

 

1. Remove and discard stems from 400g of kale. Gather the remaining leaves together and roll into a log, then slice into thin strips. The thinner the better! Wash and dry the sliced kale thoroughly, then transfer to a large bowl and cover with a damp paper towel before placing in the fridge while you make the dressing.
2. In a small food processor, add 2 garlic cloves and 2 anchovy fillets. Pulse until finely diced. Add in 3 egg yolks (or 3 tbsp mayo/Greek yogurt), 1 tsp mustard, juice of 1/2 a lemon, and ½ tsp Worcestershire. Pulse until well combined. Continue blending while slowly streaming in your canola oil until pale and thickened. Add 1/3 cup parmesan and lots of black pepper. Pulse again, then taste and adjust.
3. Remove kale from the fridge and cover in the juice of the remaining 1/2 lemon, 2 tbsp olive oil and a pinch of salt, about 1/4 tsp. Using your hands, massage the kale. It should reduce in volume by about half. Add the Caesar dressing and toss to coat. Serve with grilled yogurt-marinated chicken and your favourite fries.

Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.

And let me know how the recipe worked for you in the comment section below. It’s always nice to hear from you!