Recipes

Kale Caesar Salad (with a Vegan Version)

Massaged kale, a lighter Caesar dressing, cherry tomatoes and garlicky breadcrumbs, plus a dairy-free version.

By Lincoln Moore3 min read

Kale Caesar Salad

Kale makes a better Caesar than romaine: it stays crisp under a creamy dressing and holds up in the fridge, so leftovers are still good tomorrow. Our old menu had two versions, the Kale Caesar and the Vegan Kale Caesar, and this recipe covers both.

The secret is massaging the kale with a little dressing first. It softens the leaves and takes the bitter edge off in about a minute.

Ingredients

For the salad

  • 1 large bunch lacinato (Tuscan) kale, stems removed, leaves sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup finely grated parmesan

For the garlicky breadcrumbs

  • 1/2 cup panko or coarse fresh breadcrumbs
  • 1 tbsp olive oil
  • 1 small garlic clove, grated
  • A pinch of salt

For the lighter Caesar dressing

  • 1/3 cup Greek yogurt
  • 2 tbsp finely grated parmesan
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 small garlic clove, grated
  • 1 anchovy fillet, mashed, or 1 tsp Worcestershire sauce (optional)
  • Salt, black pepper and a splash of water to thin

How to make it

  1. Toast the breadcrumbs: warm the olive oil in a skillet over medium heat, add the panko, garlic and salt, and stir for 4 to 6 minutes until golden. Tip onto a plate to cool.
  2. Whisk all the dressing ingredients together, adding water until it pours like heavy cream. Taste and adjust the lemon and salt.
  3. Put the kale in a large bowl with 2 tablespoons of the dressing and massage it with your hands for about a minute, until it darkens and softens.
  4. Add the tomatoes, parmesan and more dressing to taste, and toss.
  5. Top with the breadcrumbs just before serving so they stay crunchy.

Vegan Kale Caesar

Swap the dressing for this one and skip the parmesan (use 2 tbsp nutritional yeast in the salad instead):

  • 1/3 cup raw cashews, soaked in hot water for 15 minutes and drained (or 3 tbsp tahini)
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp capers, plus a splash of their brine
  • 1 small garlic clove
  • 2 tbsp nutritional yeast
  • 1/4 cup water, plus more to thin

Blend until completely smooth and season with salt and pepper. The breadcrumbs are already vegan.

Make it a wrap

Pile the dressed salad onto a warm large tortilla with sliced chicken or tofu, roll it up tightly, and toast it seam-side down in a dry pan for a minute to seal.

Why it works

Kale is one of the most nutrient-dense greens, with vitamins K, A and C and plenty of fiber. Massaging it breaks down the tough fibers so it is tender enough to eat raw.

Greek yogurt gives the dressing the creamy body of a classic Caesar with less oil, and it adds a little protein too.

Make it your own

  • More protein: add sliced roasted chicken, smoked tofu or a jammy soft-boiled egg.
  • Gluten-free: use toasted pumpkin seeds instead of breadcrumbs.
  • Milder: mix half kale, half chopped romaine.

More salads and wraps: Kale Caesar, Thai Salad, Mediterranean Mezze Bowl, Buffalo Chicken Salad and Avocado Burrito. Or see every salad and wrap.

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