Hearty collard greens add beautiful texture to a classic Caesar salad. Topped with croutons, Parmesan cheese, and an irresistible homemade creamy Caesar dressing, this salad will make you want to add kale to all your salads.
Aren’t salads just the best? You can add them to almost any meal (or even have them as a main course) and they go with almost everything! Check out my favorite Antipasto Salad, this Strawberry Salad, or this delicious Wedge Salad!
What is Kale Caesar Salad?
Kale Caesar Salad is a healthier twist on the classic Caesar salad. Collards are considered a superfood packed with vitamins and minerals that romaine lettuce lacks. Adding some homemade croutons, homemade Caesar dressing, and freshly grated Parmesan cheese takes this salad to the next level!
The hearty and healthy benefits of this Kale Caesar Salad are amazing and make it a much better side to any meal! I love that kale is so versatile because I can use it in all sorts of recipes! I love it in this amazing potato dish, and adding kale to smoothies is definitely a must! Even air fried kale chips are a favorite at my house!
What Ingredients Make Kale Caesar Salad?
Fresh romaine lettuce is always used for the classic Caesar salad. The difference between a classic Caesar Salad and a Kale Caesar Salad is the addition of kale! I love combining the two greens in this salad. You can find the exact dimensions on the recipe card at the end of the post.
- Kale: Wash the kale, then cut into bite-sized pieces. You’ll love how well kale goes with Caesar dressing.
- romaine lettuce: Chopped romaine lettuce adds another delicious layer to this salad. I love the combination of romaine and kale.
- Parmesan: Freshly grated Parmesan gives the salad a nutty and salty note. No Caesar salad is complete without Parmesan cheese!
- homemade croutons: I always like to use homemade croutons whenever I can, but store-bought croutons work for this Kale Caesar Salad too.
- red wine vinegar: Vinegar is key to a good Caesar dressing.
- lemon juice: Freshly squeezed is always best in my opinion!
- mayonnaise: This gives the dressing a creamy texture.
- parmesan cheese: Grated parmesan gives a delicious taste!
- Dijon mustard: Using just a little Dijon mustard gives it a creamy, savory texture.
- Garlic: You can use fresh garlic, minced garlic, or even crushed garlic for this recipe. Whatever your preference will work for this Kale Caesar Salad. The garlic flavor is a MUST!
- Kosher salt: This enhances the flavors in the dressing.
- Cracked Black Pepper: Pepper helps balance out all the salty and savory flavors.
- olive oil: Oil is the base of this dressing and brings all the ingredients together for a smooth and creamy result.
How to make Kale Caesar Salad
Kale Caesar Salad is so easy to put together and everything can be made ahead of time. Once all the ingredients are prepped and ready to go, you can throw it all together and enjoy in no time.
- Chop: Remove the rib and core from the kale leaves and cut into bite-sized pieces.
- To wash: Rinse kale with warm water and strain through a sieve or salad spinner.
- Combine: Place the chopped kale and romaine lettuce in a large bowl.
- Add cheese: Add the grated Parmesan and then the croutons to the vegetables.
- whisk: To make the dressing, whisk together the vinegar, lemon juice, mayonnaise, grated Parmesan, Dijon mustard, and garlic.
- Add olive oil: Slowly add the olive oil in a steady stream, then beat until thickened.
- Season: Season with salt and pepper.
- clothes salad: Pour the dressing over the Kale Caesar Salad when ready to serve, then toss to coat the ingredients. You may not need all of the dressing. Just add it as you like. Enjoy!
Tips for preparing kale
Kale can be intimidating if you’ve never used it before. Here are some tips to get the best results from your Fresh Kale Caesar Salad. These tips will help you get the best flavor and texture out of your kale.
- Types of Kale: There are about 7 different types of kale. The most common kind that can be found in any grocery store is called kale. Another common type you can find is called lacinato kale (also known as dinosaur kale or Tuscan kale). Any of these types will work in this recipe.
- Remove the rib and stalk: The rib and stalk of kale are very bitter and fibrous. Always remove them before using kale in a recipe. To separate the kale leaves from their stems, use the tip of a knife to cut along the edge of the stem or tear off the leaves with your hands.
- Chop smaller pieces: When chopping kale leaves to cook or add to a salad, you always want to cut them into smaller pieces. Kale leaves are sturdy and much easier to process and are more tender to eat when chopped smaller.
- Massaging the kale: This is the trick to making your kale taste delicious! When using raw kale in a salad, massaging the kale reduces both its bitterness and toughness. Massaging the leaves breaks down the fibers. In a large bowl, toss the kale leaves with a small amount of olive oil and vinegar (any flavor). Massage in with clean hands for 1-2 minutes. This massaging process will make your Kale Caesar Salad taste much better.
Save leftover lettuce
Storing leftover salad is easy, you just need to keep the dressing and salad ingredients separate for when you want to enjoy it later!
In the refrigerator: You should keep kale, dressing, and cheese in separate containers in your fridge! The kale will keep for about 3 days and the dressing up to 2 weeks! Make sure everything is stored in an airtight container. Toss all ingredients together in a bowl when ready to serve!
More delicious recipes with kale
One of the ways I like to use kale is to add it to soups. It adds a hearty and delicious texture to a warm soup. You should try these recipes, I know you’ll love the addition of kale!
Remove the core and stalk from the kale leaves and cut into bite-sized pieces.
Rinse kale with warm water and strain through a sieve or salad spinner.
Place the chopped kale and romaine lettuce in a large bowl.
Add the grated parmesan and croutons on top of the vegetables.
To make the dressing, whisk together the vinegar, lemon juice, mayonnaise, grated Parmesan, Dijon mustard, and garlic.
Slowly add the olive oil in a steady stream, beating until thickened.
Season with salt and pepper.
Before serving, pour the dressing over the salad and toss to coat the ingredients. You may not need all of the dressing. Just dress it up to your liking. Enjoy!
calories179kcal (9%)carbohydrates7G (2%)protein7G (14%)Fat14G (22%)Saturated Fatty Acids4G (20%)Polyunsaturated fat6GMonounsaturated fatty acids3Gtrans fat0.02Gcholesterolfifteenmg (5%)sodium462mg (19%)potassium192mg (5%)fiber2G (8th%)sugar1G (1%)Vitamin A4830ie (97%)vitamin C34mg (41%)calcium263mg (26%)iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.
course appetizer, salad