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Kale Caesar Salad

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1-2 large bunches of fresh kale de-stemmed and chopped
  • 1 cup of shredded or shaved parmesan cheese

DRESSING INGREDIENTS

  • 1 cup mayonnaise we love using Primal Kitchen’s
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp worcestershire sauce
  • 1 lemon
  • ½ cup grated parmesan cheese

SOURDOUGH CROUTONS (you can also use any other bread)

  • 3-5 slices sourdough bread
  • 3 tbsp olive oil
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt & pepper to taste

Instructions
 

  • Preheat your oven to 325 degrees for the croutons.
  • De-stem and chop kale and place into a large bowl.
  • Prepare dressing by adding all ingredients into a medium bowl or jar and whisk or shake until fully smooth and combined.
  • Add desired amount of dressing (you’ll probably have extra!) to kale. Then, add the juice from 1/2 of the lemon. Massage kale gently with your hands until kale softens and is fully and evenly coated.
  • Refrigerate the dressed kale while you prepare the croutons.
  • Dice up your bread into small cubes – the size is up to you! Place in a medium bowl, and coat with olive oil. I use my hands for this part, too. The bread shouldn’t be totally saturated, but evenly glistening from the oil.
  • Add seasonings to bread and gently massage with hands to coat evenly.
  • Place croutons onto parchment paper lined baking sheet. Bake at 325 for about 8-10 minutes, or until your desired amount of crunch is archived. Flip halfway through for an even toast.
  • Take kale out of fridge. Serve by topping with your favorite protein, croutons & parmesan cheese.