This kale Caesar salad is a lighter, healthier take on the classic. It combines tender kale with red leaf lettuce, homemade ciabatta croutons, shaved Parmesan and a bright, mayo-free Caesar vinaigrette.
My oldest daughter, Haileigh, LOVES Caesar salad.
She always wants the ingredients on hand so she can toss together a small salad after school or practice. She orders it at restaurants and never gets tired of it, which inspired me to create a lighter, more wholesome version we could enjoy often.
This past summer we ate chicken Caesar regularly—so I set out to make a fresher, less heavy dressing while keeping the classic flavors.
Enter this kale Caesar with a light vinaigrette.
TO Make The Caesar Vinaigrette You Will Need:
- a garlic clove
- anchovy paste
- Dijon mustard
- kosher salt
- freshly ground black pepper
- freshly grated Parmesan cheese
- freshly squeezed lemon juice
- olive oil
FOR THE SALAD:
- ciabatta
- olive oil
- kosher salt
- kale
- red leaf lettuce
- Parmesan cheese shavings
- black pepper
Start with the dressing. Instead of a mayonnaise-heavy Caesar, this version is a vinaigrette base—lemon and olive oil—made silky by a bit of Dijon and just a couple tablespoons of Parmesan. Garlic and anchovy paste bring that unmistakable Caesar flavor. It’s quick to whisk together and yields a bright, savory vinaigrette.
Peel and grate one small garlic clove (use half or a whole clove depending on how garlicky you like it).
Add two teaspoons of anchovy paste—it may sound strong, but it gives the dressing depth and that classic umami note.
Also add two teaspoons of Dijon mustard to help emulsify the vinaigrette.
Season with kosher salt and freshly ground black pepper, then stir in two tablespoons of freshly grated Parmesan.
Measure out 1/3 cup of freshly squeezed lemon juice to brighten the dressing.
Whisk the garlic, anchovy, Dijon and Parmesan together, then whisk in the lemon juice until smooth.
While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Taste and adjust salt and pepper as needed, then set the vinaigrette aside.
Now it’s time for the CIABATTA CROUTONS!
Slice a loaf of ciabatta and cut it into roughly 1-inch cubes. Homemade croutons are easy and much better than store-bought.
Toss the bread cubes with olive oil and a few pinches of kosher salt, spread them on a rimmed baking sheet and bake at 400°F for 8–10 minutes, or until golden. No need to fuss—rotate the pan once and let them crisp up.
To make the kale more approachable, I mix it with red leaf lettuce. You can use all kale if you prefer, but the combination softens the texture and makes the salad more appealing to picky eaters.
The result is a beautiful salad with a pleasant mix of textures.
It’s now time to build our salad!
Place the mixed greens in a bowl, top with warm croutons and shaved Parmesan, then grind plenty of fresh black pepper over the top.
Drizzle with the Caesar vinaigrette and toss gently to coat.
Finish with another grind of black pepper and serve. This version is lighter than a traditional Caesar but still full of flavor.
Enjoy this kale Caesar as a side or add grilled chicken for a complete meal—fresh, crisp and satisfying without feeling heavy.
Enjoy!
Kale Caesar Salad + Caesar Vinaigrette
Ingredients
FOR THE VINAIGRETTE:
- 1 clove garlic (small)
- 2 teaspoons anchovy paste
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
FOR THE SALAD:
- 10 ounces ciabatta
- olive oil spray,
- kosher salt
- 1 bunch kale leaves, stems removed and discard, chopped
- 1 medium head red leaf lettuce, chopped
- 1 cup Parmesan cheese shavings
- freshly ground black pepper
Equipment
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OXO Good Grips Salad Spinner
Instructions
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Arrange the oven rack in the middle and preheat the oven to 400°F (200°C).
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In a medium bowl, grate the garlic, then add anchovy paste, Dijon, salt, pepper and grated Parmesan. Pour in the lemon juice and whisk until smooth. Continue to whisk while slowly pouring in the olive oil. Yields about 2/3 cup.
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Slice the ciabatta and cut into 1-inch pieces. Place on a rimmed baking sheet, drizzle with olive oil and season with kosher salt.
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Bake the croutons 8–10 minutes or until golden, rotating the pan once. Let cool slightly before adding to the salad.
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Rinse and dry the kale and red leaf lettuce (a salad spinner works well). Remove kale stems and chop both lettuces, then toss together in a large bowl.
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Divide greens into serving bowls. Top with croutons and Parmesan shavings, drizzle with vinaigrette and finish with fresh black pepper.