There’s just something about those curly, hearty leaves that makes a kale Caesar salad even better than the original. A kale Caesar is substantial, filling, and made especially delicious by the way the dressing sticks to all of those nooks and crannies in the kale leaves. It’s like kale and Caesar dressing were made for each other.
This salad is amazing on its own or topped with chicken, salmon, or baked tofu. It’s quick, simple, and tastes like a garlicky, heavenly treat. Whip up this 5-minute salad for lunch and you’ll be happy for the rest of the day.
1 bunch of organic kale, curly or lacinato
¼ c. grated Parmesan
1 garlic clove, minced
4 flat anchovies, patted dry and finely minced
2 Tbsp. lemon juice
2 Tbsp. mayonnaise
¼ c. olive oil
2 Tbsp. water
Salt and pepper, to taste
Parmesan cheese, for topping
Italian breadcrumbs, for topping
Whisk together the Parmesan, garlic, anchovies, lemon juice, mayonnaise, olive oil, and water until an emulsion is formed. Add salt and pepper to taste.
In a large bowl, massage the kale with your hands for about 30 seconds. This helps to make the kale more tender. Toss in dressing, mixing with your hands. Top with Parmesan and breadcrumbs. Enjoy!