Kale Caesar Salad offers a fresh and crispy upgrade on the classic recipe.
Bacon crumbles and parmesan cheese are added to chopped kale with an easy homemade Caesar dressing for this delicious Kale Caesar Salad Recipe.
Holly’s Kale Kickstart Caesar
- Flavor: The umami-flavored Caesar dressing brings together the salty bacon and sweet kale flavors.
- Skill Level: Whisk the dressing, prep the kale, toss, and serve.
- Budget tip: Toss in leftover veggies and cheese.
- Swaps: No anchovies? No problem? Use chopped capers or Manzanilla olives.
- Serving suggestions: Make it a main and top with salmon or grilled chicken .
Ingredients
Kale: Mixed greens, spinach, romaine, or arugula can be added to kale.
Bacon: Freshly fried bacon tastes best, but ready-made bacon bits will work. Other salty proteins to use are chopped Black Forest Ham, sliced pepperoni, or diced ham.
Cheese: Parmesan is the classic for a Caesar because it’s tangy and dry. Most cheeses are keto-friendly, so try crumbled feta, blue cheese, or shredded mozzarella.
Dressing: This recipe is all about the quick and easy Caesar dressing that uses mayo as the creamy base with a few fridge basics. If using a bottled brand, be sure it’s low-carb and low-sugar.
Switch-Ups for Kale Caesar Salad: Add a pop of healthy fats and nutrition by tossing in some toasted nuts like pistachios, walnuts, pecans, or sliced almonds. Toss them in a dry sauté pan until they are barely fragrant to preserve their crunch and intensify their flavor. Keto breadcrumbs are another option for crunch.
How to Make Kale Caesar Salad
- Whisk dressing ingredients.
- Chop and massage kale (full recipe below) and add to a large bowl.
- Top kale with dressing, parmesan cheese, and bacon bits. Serve with fresh lemon wedges.
All Hail Kale Caesar Hacks
- Remove the woody stems and spines from the leaves, then chop it into bite-sized pieces.
- Massage the leaves to tenderize and improve the color and texture.
Serving & Saving Kale Caesar
Serve kale salad as a side on its own or topped with extra protein as a hearty main dish meal.
Kale Caesar salad tastes best when extra chilled, so it’s great to make ahead of time. Just keep the salad ingredients separate from the dressing, covered in a container in the refrigerator, for up to 3 days. Toss with the dressing just before serving.
Keep leftovers in a covered container in the refrigerator for up to 3 days and toss just before serving.
Delicious Low Carb Salads
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Kale Caesar Salad
Equipment
Ingredients
- 1 bunch kale washed and dried
- 4 slices bacon cooked and crumbled
- ⅓ cup Parmesan cheese freshly grated
- 4 lemon wedges for serving
Dressing
- ¾ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 1 clove garlic minced
- 1 tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon anchovy paste or finely chopped capers
- ¼ teaspoon pepper or to taste
Instructions
- In a medium bowl, combine mayonnaise, ¼ cup parmesan cheese, garlic, lemon juice, Worcestershire sauce, dijon mustard, anchovy paste, and pepper together.
- Remove woody stem from kale. Chop leaves into ½"-inch pieces. Place into a large salad bowl and massage with clean hands until kale is tender and has turned a dark green color.
- Top kale with dressing as desired and toss to coat.
- Sprinkle with ⅓ parmesan cheese and bacon bits. Serve with lemon wedges.
Notes
- Serve kale Caesar salad as a side on its own.
- Top it with extra protein like chicken or salmon, to serve it as a hearty main dish meal.
- Keep the dressing and salad ingredients separate in the refrigerator for 2-3 days. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from SpendWithPennies
