Kale Caesar Salad

Two plates with kale caesar dressing for serving. A lemon wedge sits on the side of the plate for garnish.

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Creamy, crunchy, and full of flavor, this kale Caesar salad is made with tender kale, cabbage, sourdough breadcrumbs, and plenty of Parmesan. Great for serving as a side salad or main dish!

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: kale caesar salad

Servings:

Ingredients

For the breadcrumbs:

4 large thin-sliced sourdough bread pieces
1 tablespoon extra virgin olive oil

For the dressing:

1/2 cup grated Parmesan cheese
2 oz anchovy filets in oil very finely chopped or pureed
6 tablespoons mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tbsp Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves minced or grated
Salt and freshly ground black pepper to taste

For the salad:

1 large bunch kale stems removed and roughly chopped
1 cup shredded green cabbage
Pinch of salt + drizzle of olive oil (for massaging kale)
3/4 cup freshly shredded Parmesan cheese
1 cup chopped chicken optional

Instructions

Make the sourdough breadcrumbs:

Brush both sides of each sourdough slice with olive oil. Air fry at 375°F for 5-7 minutes or bake at 400°F for 8-10 minutes, until golden and crispy. Let the bread cool slightly, then break into pieces and place in a blender or food processor. Pulse into crumbs (you should have about 1 cup). Uneven chunks are perfect.

Make the dressing:

Whisk together the Parmesan cheese, anchovies, mayo, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, and garlic. Season with salt and pepper to taste. The dressing should be bold and rich, only thin with a tiny splash of water if needed.

Make the salad:

Add the chopped kale to a large bowl with a pinch of salt and a drizzle of olive oil. Massage with your hands for 1-2 minutes until the kale softens and darkens. Add the shredded cabbage and toss to combine.
Pour almost all of the dressing over the kale and cabbage. It should look heavily coated and creamy throughout. Toss well. Add half the breadcrumbs (~1/2 cup) and toss once more.
Transfer to a large serving bowl. Cover the entire surface with shredded Parmesan. It should look like a snowy blanket. Then pile the remaining breadcrumbs on top in a thick, even layer covering the whole salad.

Notes

Anchovies: If you don't like the taste of anchovies you can omit. Or use 1 teaspoon anchovy paste.
Be generous with the dressing and breadcrumbs: The dressing should coat every leaf, and the breadcrumbs should fully blanket the top, not just garnish it.
Parmesan: Use shredded (not finely grated) Parmesan for the topping.
Make it a meal: Add a fried egg, roasted chickpeas, roasted chicken, or avocado on top.
Serves up to 4 as a main dish or 6 as a side dish. To serve as a main dish, add extra protein like grilled chicken, salmon, shrimp, or steak. Roasted chickpeas, boiled or fried eggs or avocado are also great additions.

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