All Kale Caesar This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.

prep: 15 mins total: 15 mins Servings: 4 Yield: 4 servings


  • ½ cup lemon juice
  • 2 anchovy fillets
  • 2 cloves garlic, peeled
  • ½ teaspoon Dijon mustard
  • ½ cup olive oil
  • ¼ teaspoon salt
  • ground black pepper to taste
  • 6 cups kale leaves
  • 1 cup croutons
  • ¼ cup grated Parmesan cheese


    Step 1

    Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.

    Step 2

    Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.

    Step 3

    Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.

Editor's Note:

Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.

Nutrition Facts

Per Serving: 362 calories; protein 6.8g; carbohydrates 17.6g; fat 31.1g; cholesterol 6.1mg; sodium 437.3mg.


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