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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


  • Wash kale. Remove stems and cut into bite size pieces. Alternatively, empty bag of baby kale into a big bowl.
  • 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.
  • Add the dressing to the kale, making sure all the leaves are coated. Set aside.
  • Crush approximately half of the croutons and add to the salad. Finally, add grated cheese and mix.
  • Just before serving, add remaining whole croutons and shaved parmesan.


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