This irresistible Kale Caesar Salad is always a favorite with family and friends. Topped with a creamy, roasted zesty garlic dressing, Parmesan cheese and toasted panko breadcrumbs, every mouthful is full of flavor. Not a fan of kale? Read on– the secret is the massage!
Maybe I should call this kale Caesar the “best thing that happened to me this week” salad. The first time I served it to my husband, he mumbled those words between elated mouthfuls. Yes, this salad has the power to induce major feelings of euphoria… kale! The thing I once despised, then learned to massage, then grew to love. Can you imagine?
Is Kale Good For You?
Yes, it is! In fact, kale is one of the healthiest foods on the planet. This cruciferous leafy green contains Vitamins A, B6, C, and K along with magnesium, potassium, iron, copper, manganese and phosphorus. Additionally, it also contains strong phytonutrients and cancer-fighting antioxidants. The fiber in kale helps to lower blood cholesterol levels.
Eating kale regularly can lower your risk of cancer and heart disease. It’s fabulous stuff.
What Makes this Kale Caesar Salad Different?
A few big things set this salad apart from a traditional Caesar salad. First of all, I’ve replaced romaine lettuce with massaged kale. When you massage raw kale, it wilts and becomes tender, sweeter, and much easier to chew. It’s also extremely nutritious!
And I’ve created a really amazing creamy roasted garlic dressing. This dressing is the secret to the most delicious kale Caesar salad you’ve ever tasted. Really!
Additionally, I’ve replaced larger croutons with delicate toasted panko and crushed red pepper flakes. Those big Caesar salad croutons always bothered me. With toasted breadcrumbs, I achieve a bit of delicate toasty crunch in every single bite. The red chili flakes add just a touch of heat, which really adds to the overall flavor balance.
Finally, I massage the kale with the creamy roasted garlic dressing, then toss it with the toasted panko, chili flakes, and grated Parmesan cheese.
The result? Wow! This salad is simply delicious, with a bit of a spicy kick. It’s simply the best kale Caesar salad. Serve it at a party, and prepare to be asked for the recipe over and over again.
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Kale Caesar Salad with Creamy Garlic Dressing
Ingredients
- 2 bunches curly kale, washed and chopped into bite-sized pieces (tough stems removed)
- 8 cloves garlic
- 1/2 cup panko breadcrumbs
- 6 tablespoons olive oil, divided
- 5 tablespoons grated parmesan, divided
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 dash Tabasco sauce, or to taste
NOTES
Instructions
- In a small saucepan, combine 1/3 cup of olive oil with the garlic cloves. Cook over low heat, stirring occasionally to prevent burning, until the garlic turns light golden brown and roasted, about 15 minutes.Carefully remove garlic from heat. The oil will be very hot. Once the oil has cooled to room temperature, remove and reserve the garlic cloves. Keep the garlic-infused oil, you'll need it soon.
- In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 1 tbsp parmesan, Dijon mustard, Worcestershire sauce, salt, pepper and Tabasco. Blend until smooth and well combined.
- Turn the blender to medium and very slowly drizzle in the roasted garlic oil through the opening in the top. Do not pour it in all at once or it will not emulsify and you will have a broken dressing.
- Remove the lid and scrape down the sides with a rubber spatula. Replace the lid and blend on high once more. The finished dressing should be smooth and well combined with no streaks of oil.
- In a small mixing bowl combine panko breadcrumbs, 1 tbsp olive oil and crushed red pepper flakes. Toss to combine.
- Transfer the breadcrumb mixture to a frying pan and cook over medium heat until the breadcrumbs are toasted golden brown, stirring often to prevent burning. Immediately remove the breadcrumbs from the pan and set aside.
- Place chopped kale into a large mixing bowl or salad bowl. Pour the roasted garlic dressing over the kale, then massage the kale for 3-4 minutes until kale is wilted and well coated with dressing.
- Add breadcrumbs and 1/4 cup of parmesan to the salad and toss to combine. Serve.
Alice Ann Hengesbach says
With thanks to my mom who served kale in our house from the day I was born in 1949! Will be making this salad.
Patricia Haddeland says
My caesar dressing is supe simple and a twist on the recipe from Gourmet Cookbook.
Caesar Dressing:
In a blender add:
1 to 2 tablespoons anchovy paste
1-2 chopped garlic cloves
1 teaspoon of worcestershire sauce (more to taste)
1 teaspoon white vinegar
1 tablespoon lemon juice; blend while streaming 9 tablespoons of olive oil through the opening in the lid of the blender.
Linda says
Can I use a food processor instead of a blender (I don’t have a blender)??
Tori Avey says
Hi Linda, a food processor should work fine. Enjoy!
Marsha Collins says
sounds yummy…
Grey Randall says
I think I mentioned once before that you. are. evil. You owe me a replacement keyboard. This one has shorted out from repeated torrents of drool.
Robert Holsapple says
Yummy and healthy…
Anita says
Excellent!
I just had two servings and I want to go back for a third. I love the crunch of the panko and the salt from the cheese.
For those freaked out about the mayo, a little of this dressing goes a long way so you won’t taste the mayo, promise.
This is a keeper!
Tori Avey says
It is kind of addicting, isn’t it? I’ve been known to take thirds myself. 🙂
Ira Cord Rubnitz says
Yummmm…
Barbara Ann Vander says
Looks delish
Rebecca says
Tori this is so so so delicious and different- a big hit with lasagna for tonight’s dinner!! Thank you for sharing. I used reduced fat mayo and it was still fab!
Tori Avey says
Awesome Rebecca, I’m so glad you liked it!
Diana Ruth Davidson Lerner says
The mayo is kind of freaking me out, and I don’t eat fish. Any suggestions for subbing?
Tori Avey says
Diana the mayo is there for creaminess and to help emulsify the dressing. It doesn’t give an overly-mayo taste to the dressing, if that’s what you’re concerned about. If you’re worried about cholesterol, you can sub vegannaise. You can also sub a vegetarian Worcestershire sauce if you prefer, there are a few on the market.
Ashley says
I substituted regular mayo with wasabi mayo (since its lower in saturated fat) and took out the tabasco and it was great.
Pam Moscoso says
Garlicky kale is the best!
Patricia Haddeland says
I’ve been making this since discovering it on a trip to Calgary this summer. I use my own Caesar dressing, though, which includes anchovy paste. It goes together quickly and tastes wonderful!
stellagirl says
Patricia, recipe please for your caesar dressing?
Theresa Williams says
Why this sudden fascination with Kale? All of a sudden it is the “must have” green! Just like Panko….who decides to push them above all other ingredients? Not picking on you Tori…just curious.
Tori Avey says
Theresa kale is pretty much the healthiest green you can eat, plus it’s seasonal which may be why you’re seeing lots of kale recipes lately. As for panko, it’s really different than regular breadcrumbs, and I think people are having fun experimenting with it in recipes. I’m not necessarily “pushing” panko– I prefer regular breadcrumbs in some applications. But I do like panko in this salad. Breadcrumbs wouldn’t give you the same kind of light, airy crunch. 🙂
Renee White says
I can’t wait to try this salad!! I love anything kale. I even got my husband to try it sautéed and he agreed it was “ok”. How does it hold up? As in leftovers. I know in most houses there wouldn’t be any, but knowing 1 person living in my house, there might be a serving or two leftover. Is it too wilty the next day?
Tori Avey says
It will last a day or two in the fridge Renee, however I would add the Parmesan and Panko to each individual serving rather than to the whole salad so they don’t get soggy/clumpy (keep the Parmesan in the dressing though). Store the panko and Parmesan in separate zipper bags and add them just before serving. Enjoy!
Paul McCool says
Sounds delicious! For me, though, I think it’ll wait until the weather warms up. All I want to eat right now is hot soup.
Meredith Eckels Schneider says
Mmmmmm! Yes please! Sounds amazing. I LOVE Kale!
Janet Caterina says
So what is Panko?
Paul McCool says
Japanese extra-crunchy bread crumbs.
Tori Avey says
Janet panko is widely available in most grocery stores now, it can be found near the regular breadcrumbs. They are lighter and crispier/crunchier than traditional breadcrumbs, as Paul noted. They make a great coating for deep fried foods– here they take the place of croutons and add a nice crunch throughout the salad. 🙂
Ira Cord Rubnitz says
Whole Foods!
Gilly Martin says
YUM. I wish I had that for lunch today!
D @ The Kosher Cave Girl says
Yum! I love kale and I eat garlic in quantities that would kill all vampires in a 10 mile radius. (I know. Thank G-d, I live alone.)
I usually make kale “chips” but I can’t wait to give this recipe a try!