Baby Kale Caesar Salad
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Baby kale makes Caesar salad more interesting than the usual romaine. The tender leaves hold onto the creamy dressing better and add a slight peppery bite that works well with the classic anchovy and parmesan flavors.
You’ll get all the Caesar taste you want without the hassle of making croutons from scratch.
Why Baby Kale Works Better Than Regular Kale
Regular kale is too tough and bitter for Caesar salad, but baby kale has tender leaves that don’t need massaging or long marinating. The smaller leaves also coat more evenly with dressing.
If you can only find regular kale, remove the thick stems completely and chop the leaves into bite-sized pieces. You’ll need to massage the leaves with a pinch of salt for about 2 minutes to break down the tough fibers.
Highly Recommended
Baby Kale Caesar Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Equipment Needed
- Large mixing bowl
- Small bowl for dressing
- Whisk
Instructions
- Prep kale: Rinse baby kale in cold water and spin dry in a salad spinner or pat completely dry with paper towels. Remove any thick stems and place leaves in a large mixing bowl.
- Make dressing: In a small bowl, whisk together mayonnaise, 2 tablespoons grated Parmesan, lemon juice, Dijon mustard, minced garlic, minced anchovies, and black pepper until smooth and well combined.
- Dress salad: Pour dressing over baby kale and toss with your hands or tongs until every leaf is well coated. The leaves should look glossy and slightly wilted from the dressing.
- Add toppings: Add croutons and toss gently to distribute. Top with shaved Parmesan and serve immediately while croutons are still crispy.
Nutrition Facts
Per Serving (1 serving)
Calories: 185 kcal
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 420mg
Total Carbs: 9g
Fiber: 2g
Sugars: 2g
Protein: 7g
