All Kale Caesar

« This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks. »


  • 1/2 cup lemon juice
  • 2 anchovy fillets
  • 2 cloves garlic, peeled
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 6 cups kale leaves
  • 1 cup croutons
  • 1/4 cup grated Parmesan cheese


Prep : 15  m   Ready In : 15  m


  1. Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.
  2. Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.
  3. Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.
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