Weeknight Dinner Baby Kale Caesar Salad
Baby kale makes Caesar salad work for weeknight dinners because it’s tender enough to eat raw but sturdy enough to hold up to the bold dressing. You’ll get all the classic Caesar flavors without the fuss of washing and chopping romaine.
This version takes about 15 minutes and gives you a satisfying dinner that won’t leave you hungry an hour later.
Why Baby Kale Works Better Than Regular Kale
Regular kale needs massaging or blanching to become palatable in salads, but baby kale has tender leaves that work perfectly raw. The smaller leaves also grab onto the dressing better than full-sized kale, which means every bite has flavor.
Look for baby kale that’s bright green without any yellowing edges. Pre-washed bags save time, but give the leaves a quick rinse anyway since they can be gritty.
Editor’s Choice
Making Caesar Dressing That Sticks to Kale
Kale’s textured surface needs a thicker dressing than romaine does. Start with room temperature ingredients so the dressing emulsifies properly, and whisk the egg yolk and lemon juice first before slowly adding the oil.
If your dressing seems too thin, add an extra tablespoon of grated parmesan. The cheese acts as a natural thickener and gives you more of that sharp, salty flavor that makes Caesar dressing work.
Weeknight Dinner Baby Kale Caesar Salad
Ingredients
Dressing
Toppings
Equipment Needed
- Large salad bowl
- Medium mixing bowl
- Whisk
- Microplane grater
Instructions
- Make dressing base: In a medium bowl, whisk together egg yolk, lemon juice, minced garlic, and Dijon mustard until smooth.
- Emulsify dressing: While whisking continuously, slowly drizzle in olive oil until the dressing is thick and creamy, about 2 minutes. Whisk in 1/2 cup Parmesan cheese, salt, and pepper.
- Dress the kale: Place baby kale in a large salad bowl and add 3/4 of the dressing. Use your hands to massage the dressing into the kale for 1 to 2 minutes until the leaves are well coated and slightly wilted.
- Finish and serve: Add croutons, remaining 1/4 cup Parmesan, and chopped anchovies if using. Toss gently and add more dressing if needed. The salad should be well-coated but not soggy, with leaves that glisten and croutons that hold their crunch.
Nutrition Facts
Per Serving (1 serving)
