Hello, my favorite kale caesar salad!
You gorgeous thing, you. I could eat you every single day!
My kale Caesar isn’t revolutionary, but it’s one I’ve made for years — close to a decade, maybe more. I’ve shared versions of this dressing and similar salads across the blog, but this post is a clear, dedicated recipe for my kale Caesar that you can come back to again and again.
Alongside the howsweeteats house salad, this is one of the most often-made salads in our home — easily once or twice a week. It’s Eddie’s favorite.
There’s also another kale + dressing variation in my book Everyday Dinners, which I love for cooler nights. If you’ve preordered the book, thank you — preorders mean a lot. For those interested, signed copies are available from my favorite local independent bookstore.
Woohoo!
Back to the Caesar: we prefer kale because it’s chewy in the best way — hearty and satisfying. Leftovers keep well in the fridge for a day, and this salad is easy to prep ahead: the dressing can be added before serving and the salad actually improves after sitting a bit rather than getting soggy.
It’s also more filling than a traditional Caesar, making it a great main or a substantial starter.
My dressing is built on plain Greek yogurt, which gives it creaminess without heaviness. Anchovy paste is the secret ingredient that adds authentic savory depth — it doesn’t make the dressing taste fishy, but it does bring that classic Caesar umami. I don’t recommend skipping it.
Buttery breadcrumbs — the game changer
I prefer toasted buttery breadcrumbs to croutons because the fine crumbs disperse through the salad, giving you crunch in every bite. For texture lovers, that constant crunch makes every mouthful more satisfying and flavorful.
Occasionally a good sourdough crouton is welcome, but breadcrumbs spread evenly so every forkful has that toasty, buttery note. I also toss the kale thoroughly with freshly grated Parmesan so the cheese clings to the leaves and crevices, adding salty, nutty richness throughout.
I hope you love this one. It’s a back-to-basics, staple salad that’s versatile enough to serve as a starter or a main. Simple, reliable, and delicious — an excellent recipe to keep in your repertoire.
Kale Caesar Salad
Kale Caesar Crunch Salad
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Ingredients
- 1 to 2 bunches curly green or Tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
- 4 garlic cloves, minced
- 3 tablespoons plain Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
- 1/2 cup seasoned panko breadcrumbs
- 1/2 cup freshly grated Parmesan, for topping
Instructions
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Wash the kale and remove the stems. Tear the leaves into bite-size pieces or chop them a bit if you prefer smaller ribbons. Place the kale in a large bowl.
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Make the dressing by combining garlic, yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor. Blend until smooth, then stream in the olive oil with the processor running until the dressing is creamy. (This makes extra dressing — store sealed in the fridge for 3–4 days and stir before using.)
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Add about 1/4 cup of dressing to the kale (or up to 1/3–1/2 cup if using two bunches). Toss thoroughly and massage the dressing into the leaves with clean hands. Let the kale sit for 10 minutes to soften slightly.
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For the breadcrumbs, melt the butter in a small skillet over medium heat. Add the seasoned panko and stir to coat. Toast for 2–3 minutes until golden and crunchy, then remove from heat.
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Drizzle the kale with more dressing, toss with the freshly grated Parmesan, sprinkle the buttery breadcrumbs over the top, and serve immediately.
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Throw it on the menu!