Kale Caesar Salad

Kale and romaine caesar salad tossed in a garlicky greek yogurt caesar dressing without any egg! It’s a delicious twist on a classic caesar salad but with more leafy greens and lighter dressing.

It pairs amazingly with 20-Minute Easy Skillet Chicken Caprese for an easy weeknight meal!

This leafy green kale caesar salad is so hearty, nutritious, and just absolutely tasty. It’s a fresh take on the classic caesar salad made with a combination of curly kale and romaine lettuce, rustic croutons, and super flavorful greek yogurt caesar dressing.

The dressing is an adaptation of my own recipe that I shared a couple of years back but with just a few minor changes. It’s so tasty that I had to use it in this recipe. It’s made with greek yogurt and no raw eggs. It’s lighter than most caesar dressings without any compromise to the taste.

I think you guys will love this salad as much as we do! It’s a bowl full of contrast and texture. Everything from leafy crisp lettuce, to crunchy homemade croutons, and lemony caesar dressing with a kick. Serve it as a side or make couple larger salads out of it.

Make it. Snap it. Show it. Instagram @littlebrokenblog or snapchat → littlebrokenblg

Kale Caesar Salad

• Author: Katya @ https://www.littlebroken.com
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 5 side salad or 2 larger salads 1x
• Category: Salad
• Method: Chop
• Cuisine: American

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Description

Kale and romaine caesar salad tossed in a garlicky greek yogurt caesar dressing without any egg! It’s a delicious twist on a classic caesar salad but with more leafy greens and lighter dressing.

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Ingredients

Croutons

• 2 slices crusty bread, 1/2-inch thick
• 1 Tbsp. extra-virgin olive oil
• kosher salt and fresh black pepper, to taste

Caesar Dressing

• 1/3 cup plain Greek yogurt (I used 2%)
• 1 1/2 tsp. anchovy paste or 2 canned anchovies
• 1 garlic clove, peeled
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. shredded Parmesan cheese
• 1/2 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 Tbsp. milk
• kosher salt and fresh black pepper, to taste

Salad

• 4 cups curly kale leaves (lightly packed), ribs removed and chopped into bite size pieces
• 4 cups chopped romaine lettuce
• 3/4 cup shaved Parmesan cheese

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Instructions

Croutons

1. Preheat the oven to 400 degrees F. Place bread slices on a parchment lined baking sheet and set aside.
2. In a small bowl, whisk together the olive oil, salt, and black pepper. Brush bread slices (both sides) with olive oil mixture.
3. Bake until golden brown, about 14-18 minutes, flipping half way through. Bread will further crisp up as it cools. Remove from the oven and cool completely before breaking into bite size croutons.

Caesar Dressing

1. Add dressing ingredients to a food processor and purée until smooth. You may have to scrape down the sides couple times.

Salad

1. Add kale and romaine to a large bowl. Pour half of the dressing and using your hands massage the dressing evenly into the lettuce. It helps to break down the toughness of the leaves. Let the salad sit for 4-5 minutes to soften. Then add the remaining dressing and using salad tongs, toss to combine. Toss in Parmesan cheese and croutons. Taste for salt and pepper.
2. Serve immediately.

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Notes

This salad is super tasty when chilled. I normally keep my kale and lettuce refrigerated just until I’m ready to assemble. You can also pop the dressing in the refrigerator for 5-10 minutes to chill before serving.

Keywords: meatless, fresh, homemade