An easy Kale Caesar salad that’s equal parts creamy and light. Don’t forget the homemade croutons on top!
True story, when I was pregnant with Aren I developed an intense craving for Caesar salads. A few months into our pregnancy we were vacationing in Hawaii and I kid you not, I ordered a Caesar Salad wherever we went. Ara was eating fresh sushi and tartars- I was literally eating all the green salad I could find. It was all I craved!
And this was strange because prior to this, I really never loved them. Didn’t hate them. But certainly didn’t order them left and right!
Fast forward three years and I am still all about a good Caesar salad. It’s my go to when I want a satiating salad and I love it topped with Salmon or some steak!
I also love it on a kale salad! We eat a lot of kale and it seemed like a no brainer to combine the two!
Top it with some home-made croutons and it’s the perfect meal!
Fun fact, did you know that the Caesar Salad actually originated in Mexico? It was created by an Italian immigrant, Caesar Cardini who owned a restaurant in Tijuana called Caesars. While the original version didn’t include anchovies most recent versions do- I opt to use anchovy paste as opposed to fillets.
Read on for this super easy Kale Caesar Salad!
Easy Kale Caesar Salad
- 1 tsp Worcestershire Sauce
- 1 tsp dijon mustard
- 1 tsp minced garlic
- juice of 1 lemon
- 2 tsp anchovy paste
- 1 cup mayo
- 3/4 cup grated parmesan
- salt and pepper to taste
- 1 bunch kale
- 2 slices country bread
- 2 tbsp olive oil
- 2 tsp italian herbs
- In a small mixing bowl, whisk together Worcestershire Sauce, dijon, anchovy paste, minced garlic and juice of 1 lemon. Whisk well. Add in mayo and parmesan cheese. Continue to whisk until smooth. Season with salt and pepper. Set aside
- Chop kale into a large bowl. Add 1/2 of dressing to kale and let sit for 15 minutes. Reserve remainder of the dressing in fridge or if you are making a larger batch of kale, use all of dressing.
- Preheat oven to 400 degrees farenheit. Cut two slices of country bread into large chunks. Line a baking sheet with parchment paper and add bread to it. Drizzle olive oil and sprinkle with herbs. Lightly mix and bake for 12-15 minutes or until crispy, turning halfway. Remove from oven and top on salad.