Kale caesar salad is the perfect combination of healthy ingredients (kale) with rich and creamy caesar salad dressing. Topped with toasted breadcrumbs, the crunchy crushed “croutons” add crunch to every bite. Together they form this perfect combination that tastes way too delicious to be good for you!
I’m not sure what’s wrong with me – every time I try to make croutons I end up getting distracted and burning them. Even with store-bought (or the one time I don’t burn them), I hate that a bite without croutons are missing something and the bite with a crouton is too overpowering.
This is my new favourite way to make sure each bite has the perfect ratio of salad to “crouton” and it’s perfectly crunchy and delicious throughout. This is my new favourite way to enjoy my caesar salad!
Why You’ll Love This Recipe:
- Quick and easy to make – this side dish is ready to eat within 15-20 minutes.
- Toasted parmesan garlic breadcrumbs are MUCH easier to make than homemade croutons and each bite is super crunchy and flavourful.
- The dressing is relatively simple to make – and even easier to adapt for every kitchen!
- Easy substitutions for vegan/vegetarian or gluten-free diets.
- Make this a meal for 2 with grilled chicken breast or shrimp/prawns.
Ingredients Needed for Kale Caesar Salad
Caesar Salad Dressing
- Garlic – packs a flavour punch and forms the base of the dressing along with the anchovies.
- Anchovies (canned in oil) – An absolute essential when making traditional caesar salad. If you don’t have any you can substite with 1/2 tsp anchovy paste OR double the worcestershire sauce.
- Salt – Helps mascerate the garlic and anchovies to form a smooth paste. Also does the “salt-thing” and brings out the flavour of each ingredient!
- Lemon juice – Mellows out the harsh flavour of the garlic and gives some much needed acidity to the dressing.
- Worcestershire sauce – A seasoning sauce necessary in caesar salad. It does contain anchovies – so opt for a vegetarian version if desired.
- Extra-virgin olive oil – High quality olive oil makes a difference here as it forms the base of the sauce.
- Mayonnaise – You can omit and use additional extra-virgin olive oil and use an immersion blender with 1 egg yolk to make your own mayonnaise.
- Black pepper – freshly ground is always better.
Toasted Breadcrumb Topping
- Extra-virgin olive oil – to crisp up and toast the breadcrumbs
- Breadcrumbs – not panko. Homemade breadcrumbs are best! When you have stale bread or the “butts” of a loaf leftover, let them fully dry out and then blend them up until they are crumbs. Freeze until ready to use.
- Parmesan – please use fresh grated, not that stuff that comes in a shaker or bag. Don’t make me say parmigiano reggiano.
- Garlic powder – fresh garlic isn’t ideal in toasted breadcrumbs, but feel free to sub. Take care not to burn.
- Salt & Pepper
Kale Salad
- Curly Kale – is my preferred kale to use in salads. It maintains its crunch and has incredible flavour.
- Salt – just a pinch (this is why we don’t add salt to the dressing) to massage the kale
- Caesar salad dressing – add a splash to massage the kale, the rest gets poured over the kale and tossed well before adding the breadcrumbs.
- Breadcrumb topping – add just before serving.
Make this Vegan/Vegetarian:
- Omit anchovies.
- Use vegan worcestershire sauce (use double when omitting anchovies).
- Parmesan is not traditionally vegetarian (some ignore this) so subsitute with your favourite hard cheese or 2 tbsp nutritional yeast for vegan.
- Use vegan mayonnaise.
Make this Gluten-Free:
- Use gluten-free worcestershire sauce.
- Use gluten-free HOMEMADE breadcrumbs. Do not use gluten-free panko, you may crack a tooth. Take some of your favourite gluten-free bread and let it sit out until dry. Blend up in the blender or food processor until resembling breadcrumbs.
How to Make Kale Caesar Salad with Toasted Breadcrumbs
Caesar Salad Dressing
Start by roughly chopping the garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.
Finely chop the anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.
Into the small bowl with the garlic-anchovy paste, add in the lemon juice and stir well to combine. Let it sit for a few minutes.
Add in the dijon, worcestershire sauce, olive oil, mayonnaise, and black pepper. Whisk vigorously to combine into an emulsified mixture. Set aside.
Toasted Breadcrumb Topping
Preheat a small skillet over medium-low with the olive oil. Once hot, add in the breadcrumbs, parmesan, garlic powder, and salt and pepper to taste.
Cook, stirring frequently, until the breadcrumbs crisp up and begin to lightly brown (about 3-4 minutes). Remove from the heat and set aside until serving.
Kale Salad
Wash and chop your kale, discarding the hard center stems. Add to a measuring bowl – press down a bit (but not crushing) so you have 8 full cups of the kale.
Add the kale to a large, clean serving bowl along with a pinch of salt and 1 tsp of the dressing. Use your hands to massage the kale for about 30 seconds – 1 minute until it changes to a bright green colour and the kale shrinks a bit (see below).
When ready to serve, toss the salad with 80% of the dressing. Taste and add the remainder if desired. Sprinkle the toasted breadcrumbs overtop and serve.
Looking for More Salad Recipes?
- Broccoli Kale Salad with Lemon Vinaigrette
- The Best Creamy Potato Salad
- more coming soon!
Kale Caesar Salad with Toasted Breadcrumbs
Ingredients
Method
- Start by roughly chopping the garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.
- Finely chop the anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.
- Into the small bowl with the garlic-anchovy paste, add in the lemon juice and stir well to combine. Let it sit for a few minutes.
- Add in the dijon, worcestershire sauce, olive oil, mayonnaise, and black pepper. Whisk vigorously to combine into an emulsified mixture.
- Preheat a small skillet over medium-low with the olive oil. Once hot, add in the breadcrumbs, parmesan, garlic powder, and salt and pepper to taste.
- Cook, stirring frequently, until the breadcrumbs crisp up and begin to lightly brown (about 3-4 minutes). Remove from the heat and set aside until serving.
- Wash and chop your kale, discarding the hard center stems. Add to a measuring bowl – press down a bit (but not crushing) so you have 8 full cups of the kale.
- Add the kale to a large, clean serving bowl. Add a pinch of salt and 1 tsp of the dressing. Use your hands to massage the kale for about 30 seconds – 1 minute until it changes to a bright green colour and the kale shrinks a bit.
- When ready to serve, toss the salad with 80% of the dressing. Taste and add the remainder if desired. Sprinkle the toasted breadcrumbs overtop and serve.
Nutrition
Notes
- Omit anchovies.
- Use vegan worcestershire sauce (use double when omitting anchovies).
- Parmesan is not traditionally vegetarian (some ignore this) so subsitute with your favourite hard cheese or 2 tbsp nutritional yeast for vegan.
- Use vegan mayonnaise.
- Use gluten-free worcestershire sauce.
- Use gluten-free HOMEMADE breadcrumbs. Do not use gluten-free panko, you may crack a tooth. Take some of your favourite gluten-free bread and let it sit out until dry. Blend up in the blender or food processor until resembling breadcrumbs.
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