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A plate of creamy kale caesar salad with a lemon and a lemon squeezer in the background.

Creamy Kale Caesar Salad

This creamy Kale Caesar salad is pretty much perfect. Kale is the ultimate leafy green to hold up to this classic creamy dressing.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salads
Cuisine American, Italian, Mexican
Servings 2 servings
Calories 499 kcal

Ingredients
  

  • 1 tablespoon anchovy paste (or 3 anchovy fillets)
  • 1 egg yolk
  • 1 clove garlic
  • 1 juice of lemon
  • 100 millilitres vegetable oil
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon grated parmesan
  • ½ teaspoon ground black pepper
  • 1 handful croutons
  • salt (to taste)
  • 1 bunch kale

Instructions
 

  • In a large bowl, mash up the anchovy with a fork.
  • Add the egg yolk to the anchovy and whisk to combine.
  • Add the Dijon mustard and lemon juice and keep whisking.
  • Slowly drizzle in the oil (really slowly at first, like a few drips at a time.
  • Grate in the garlic, add pepper and parmesan cheese, and make your final adjustments (*hint* add more Cheese)
  • Wash the kale, remove the stalks and tear or chop the leaves into bite-sized pieces. Use a salad spinner to dry the leaves well.
  • Toss the dressing with the kale and the croutons. Hold back on some of the dressing at first, since you can always add more but you can't take it away. If you have any leftover dressing, make another salad tomorrow!

Notes

  • Kale Caesar is one of those salads that does taste pretty darn good when it’s been left to sit for 10-20 minutes after tossing, as the dressing kinda softens the greens a bit which is nice.

    • Nutrition

    Calories: 499kcalCarbohydrates: 6.8gProtein: 5gFat: 51.4gSaturated Fat: 10.8gCholesterol: 111mgSodium: 290mgPotassium: 49mgFiber: 0.6gSugar: 0.1gCalcium: 88mgIron: 1mg
    Keyword salad
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