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 absolutely tasty. It’s a fresh take on the classic caesar salad made with a combination of curly kale, romaine lettuce, rustic croutons, and super flavorful greek yogurt caesar dressing.
The dressing is an adaptation of my own recipe 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.
Serve this salad as a side or make a couple of larger salads topped with some type of protein, such as grilled chicken or shrimp for a satisfying dinner salad.
Kale Caesar Salad Ingredients
To make kale caesar salad, you’ll need the following ingredients:
For the Dressing:
- greek yogurt
- anchovy paste
- garlic
- lemon juice
- olive oil
- shredded Parmesan
- Dijon mustard
- Worcestershire sauce
- milk
For the Salad:
- crusty bread
- olive oil
- curly kale
- romaine lettuce
- shaved Parmesan
Key Steps to Making Kale Caesar Salad Recipe
Make your own croutons: Homemade croutons are so much tastier than store-bought and very easy to make too. For this recipe, you’ll need a few slices of stale crusty bread. Brush both sides with olive oil and season with salt and pepper. Bake for 14-18 minutes, flipping halfway through. Cool and break into bite-size pieces.
Make the Caesar dressing: Into a bowl of a food-processor, add all of the Caesar dressing ingredients. Blend until smooth.
Toss it all together: Add kale and romaine to a large bowl. Add half of the dressing and massage the dressing into the greens. It helps break down the toughness of the leaves. Add shaved Parmesan cheese and croutons, and more dressing. Taste for salt and pepper before serving.
Serving Suggestions
Kale caesar salad can be served year-round as a main meal topped with a lean protein or as a side salad alongside any of these main entrees:
- Pumpkin Sausage Pasta
- Tex-Mex Stuffed Spaghetti Squash
- Easy Chicken Marsala
- Shrimp Pesto Pasta Recipe
- Lemon Asparagus Risotto
- Artichoke and Spinach Roasted Salmon
More Salad Recipes to Try
- Brussels Sprouts Caesar Salad
- Kale Salad with Maple Vinaigrette
- Chicken Caesar Pasta Salad
- Avocado Caesar Salad with Cucumbers
- Chopped Kale Salad with Peanut-Chili Vinaigrette
Kale Caesar Salad
- 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
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.
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
Instructions
Croutons
- Preheat the oven to 400 degrees F. Place bread slices on a parchment lined baking sheet and set aside.
- In a small bowl, whisk together the olive oil, salt, and black pepper. Brush bread slices (both sides) with olive oil mixture.
- 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
- Add dressing ingredients to a food processor and purée until smooth. You may have to scrape down the sides couple times.
Salad
- 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. Serve immediately.
Notes
- This salad is super tasty when chilled. Keep kale and romaine refrigerated until ready to assemble. After you make the dressing, chill it in the refrigerator for 5-10 minutes before serving.
Keywords: meatless, fresh, homemade
Brooke says
This dressing is downright delicious. I never like Caesar salads until this recipe !! Thanks for sharing!
I didn’t put the anchovy paste in but it was still delicious !!
Katya says
That’s awesome Brooke! Thanks so much for your feedback so glad you loved it!