Creamy Kale Caesar Salad made with crisp romaine, homemade garlic-Parmesan dressing, and crunchy golden croutons—simple, fresh, and full of flavor.
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I’ve got to be honest with you—I wasn’t always a kale person. In fact, for the longest time, I thought it tasted like punishment disguised as a vegetable. I remember years ago, sitting in a café that served one of those “clean eating” kale salads, and after two bites, I looked at my friend and said, “This tastes like yard work.”
But then something changed. A few summers ago, I was at a family barbecue—my aunt’s place, the one who somehow manages to make even potato salad taste fancy—and she brought out this Kale Caesar Salad. It looked ordinary enough, just a mix of greens and croutons, but one bite and I was hooked. The kale was soft, the dressing tangy and garlicky, and those homemade croutons were so crunchy I could’ve eaten a whole bowl of them on their own.
That salad changed my mind about kale forever. So, of course, I tried recreating it at home. And let’s just say… there were a few rough drafts. (I may or may not have burned my first batch of croutons while “taste testing” a glass of wine.) But after some tweaking, I found my version—simple, hearty, and ridiculously satisfying. It’s now one of those recipes that makes me feel healthy and happy, which doesn’t happen often.
Why You’ll Love This Kale Caesar Salad Recipe?
Here’s the thing about this Kale Caesar Salad: it doesn’t feel like “just a salad.” It’s got layers—literally and figuratively. The kale gives it that hearty, chewable texture (in the best way), the romaine brings the freshness, and the homemade dressing… oh, that dressing. It’s creamy without being heavy, tangy without being sharp, and loaded with just enough garlic to make you feel like you’re getting away with something.
Plus, it has that perfect balance between healthy and comforting. You can serve it as a side at a dinner party or make a big bowl for lunch and call it a day. And if you throw on a few grilled shrimp or a piece of chicken? Boom—dinner’s done.
It’s also one of those recipes that just feels good to make. There’s something about tossing the greens with your hands, hearing the croutons crunch, and sneaking a taste of dressing straight off the spoon (don’t even pretend you won’t).
Ingredient Notes:
This Kale Caesar Salad only uses simple ingredients, but each one does its job beautifully. Here’s a little love letter to the key players:
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Kale: The sturdy foundation. Remove those ribs (trust me, you don’t want to chew through those) and tear it into bite-sized pieces. Kale softens when it’s massaged with dressing—yes, massaged, like it’s at a spa.
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Romaine: Adds that crisp, fresh bite that keeps things balanced. The mix of kale and romaine makes every forkful interesting.
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Croutons: The best kind are homemade. A little olive oil, garlic, and salt, baked until golden. I’ve made extras before, and they never last more than a day.
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Parmesan: The umami backbone of this salad. Freshly grated is key—it’s what makes the dressing shine.
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Dressing: Forget the bottled stuff. This one’s made with garlic, Dijon mustard, lemon juice, olive oil, vinegar, and a handful of Parmesan. It’s creamy, zesty, and basically the reason you’ll crave kale.
How To Make Kale Caesar Salad?
Alright, let’s make this Kale Caesar Salad. It’s easy, but I’ll walk you through it because the little details make a big difference.
- First, the croutons. Preheat your oven to 400°F. Grab a loaf of bread—ciabatta or Italian works best—and cut it into cubes. Spread them on a baking sheet and bake until golden and crisp, about 8–10 minutes. When they come out, toss them in a bowl with olive oil, garlic, salt, and pepper while they’re still warm. They’ll soak up all that flavor. (And yes, go ahead and eat one… or three. Consider it quality control.)
- Next up: the dressing. Add garlic, Dijon mustard, lemon juice, vinegar, salt, and pepper to a blender or food processor. Blend until smooth, then slowly drizzle in olive oil until it turns silky and thick. Stir in your Parmesan at the end and taste it. If it makes you want to dip a crouton straight into it, congratulations—it’s perfect.
- Now for the greens. In a big bowl, combine your chopped kale and romaine. Pour over the dressing and, here’s the fun part, use your hands to massage the kale. It softens the leaves and helps them absorb the flavor. (Think of it as your daily act of culinary self-care.)
- Toss everything together with the croutons and a sprinkle of extra Parmesan. When you take that first bite, you’ll understand why I keep making this salad over and over again.
Storage Options:
This Kale Caesar Salad is one of the few salads that actually holds up the next day. Store it in an airtight container in the fridge for up to 2 days. The kale is hearty enough that it won’t wilt into sadness overnight, though the romaine might lose a little crunch.
If you’re planning ahead, keep the dressing and croutons separate until you’re ready to eat. That way, everything stays fresh and crisp. And honestly, the leftover dressing makes an amazing dip for veggies or even as a drizzle over grilled chicken.
Variations and Substitutions:
I love that Kale Caesar Salad is like a blank canvas—you can dress it up (pun totally intended) however you like. Here are some ideas:
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Add protein: Grilled chicken, shrimp, or even a few slices of steak turn it into a full meal.
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Vegetarian twist: Use vegetarian Parmesan or nutritional yeast for a similar cheesy flavor.
Want To Save This Recipe?
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Switch up the greens: Not a kale fan? Try spinach or arugula. I promise I won’t tell.
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Add crunch: Throw in roasted chickpeas, toasted almonds, or sunflower seeds.
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Make it creamy: Add a spoonful of Greek yogurt to the dressing for extra richness.
What to Serve with Kale Caesar Salad?
This salad pairs with pretty much everything, but here are a few of my favorite combos:
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Grilled chicken or steak: Because Caesar dressing + charred meat = perfection.
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Pasta dishes: Especially creamy ones—this salad cuts through the richness like a champ.
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Soup: Tomato basil, roasted garlic, or potato leek are great sidekicks.
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Seafood: Shrimp, salmon, or cod all love hanging out with Caesar flavors.
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Crusty bread: Always. Because life’s too short to skip carbs.
Frequently Asked Questions:
Do I really have to massage the kale?
Yes. I know it sounds ridiculous, but it makes a world of difference. It softens the kale and makes it less bitter. Think of it like marinating meat—it needs love to taste its best.
Can I use store-bought Caesar dressing?
You totally can, but the homemade version here is fast, easy, and tastes way better. Plus, no weird preservatives.
What’s the best bread for croutons?
Any rustic loaf—sourdough, ciabatta, or even a baguette. The key is to let it get toasty and golden.
This Kale Caesar Salad is one of those recipes that sneaks up on you. You make it once thinking, “It’s just a salad,” and then suddenly, you’re craving it at least once a week. It’s fresh, hearty, and feels fancy in that effortless kind of way.
It’s also become a bit of a family staple for us. I’ve brought it to picnics, served it at holiday dinners, even made it as a “please forgive me” meal after burning dinner one night (and it worked).
So, if you’ve got a bunch of kale sitting in your fridge, give it the glow-up it deserves. Pour yourself a little glass of wine, toss this salad together, and enjoy it like you’re sitting at a café that actually knows how to make kale taste good. Can’t wait to hear what you think!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Kale Caesar Salad
Ingredients
For the Croutons:
- 6 cups rustic bread cut into 1-inch cubes (such as ciabatta or Italian loaf)
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced (approximately 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Vinaigrette:
- 1 clove garlic
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons white wine vinegar or apple cider vinegar, if preferred
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/3 cup finely grated Parmesan cheese use vegetarian Parmesan for a vegetarian option
- 1/8 teaspoon freshly ground black pepper
For the Salad:
- 8 cups kale leaves lightly packed, ribs removed and leaves torn into bite-size pieces
- 2 large romaine lettuce hearts trimmed and cut crosswise into 1-inch strips
- 4 tablespoons grated Parmesan cheese
Instructions
Prepare the Croutons
- Preheat the oven to 400°F (200°C). Spread the diced bread evenly across a rimmed baking sheet in a single layer. Bake for 8–10 minutes or until lightly golden and crisp. Remove from the oven and immediately toss the warm bread cubes with olive oil, minced garlic, salt, and black pepper until evenly coated. Set aside to cool.
Prepare the Vinaigrette
- Combine garlic, Dijon mustard, lemon juice, vinegar, and salt in a blender or food processor. Blend briefly, then slowly drizzle in the olive oil while blending until the mixture emulsifies and becomes smooth. Add the Parmesan cheese and black pepper, blending again until fully incorporated. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large mixing bowl, combine the kale and romaine leaves. Pour the prepared vinaigrette over the greens and gently massage the kale using clean hands for 1–2 minutes, ensuring the dressing coats every leaf and softens the texture. Allow the mixture to rest for 5–10 minutes to enhance the flavors.
Add the Final Touches
- Add the homemade croutons and grated Parmesan to the salad. Toss carefully to distribute the ingredients evenly. Serve immediately, garnished with an additional drizzle of dressing or extra Parmesan if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
