Kale Caesar Salad


  • 2 large bunches of Lacinato Kale Dinosaur Kale, cleaned, stems removed and cut into bite sized pieces. Alternatively, baby kale is milder and can be bought prewashed in bags.
  • 2 to 3 large cloves garlic smashed and finely chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice from approximately 2 medium lemons
  • 1/2 teaspoon kosher salt
  • pinch crushed red pepper flakes
  • 10 turns freshly ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup whole wheat croutons
  • shaved Parmesan for serving optional


  1. Wash kale. Remove stems and cut into bite size pieces. Alternatively, empty bag of baby kale into a big bowl.
  2. Smash garlic and finely chop. Combine in a bowl with lemon juice, salt, red pepper and black pepper. Whisk to combine then slowly pour in olive oil to emulsify, all the time continuing to whisk.
  3. Add the dressing to the kale, making sure all the leaves are coated. Set aside.
  4. Crush approximately half of the croutons and add to the salad. Finally, add grated cheese and mix.
  5. Just before serving, add remaining whole croutons and shaved parmesan.

Recipe Notes

I like to use this recipe to make my own croutons from leftover bread.
Anchovies are optional but delicious!

Adapted from Everyday Maven