Kale Caesar Salad

Kale Caesar Salad

kale caesar salad

Recipe and photo by Emma Frisch

  • Prep Time: Less than 5 minutes
  • Yield: 1/3 cup
  • Allergens: dairy, eggs

For extra crunch and texture, I like to add toasted nuts or pan-roasted potatoes to my Kale Caesar Salad. A hard-boiled egg, a handful of raisins or cranberries, and any other veggies would also brighten this dish. Make it yours!

In This Article


For Caesar Dressing:

  • 3 anchovy fillets, rinsed
  • 1 egg yolk
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoon lemon juice
  • 1-2 cloves of garlic
  • 1/4 – 1/3 cup olive oil
  • Salt to taste

For Salad:

  • 1 bunch kale


  1. Add the anchovy fillets, egg yolk, Parmesan cheese, Dijon mustard, lemon juice and 1 clove of garlic to a blender. Puree the dressing until the anchovies are dissolved.
  2. While continuing to puree, slowly drizzle 1/3 cup of olive oil into the blender. This will thicken the dressing and create a smooth consistency.
  3. At this point, stop the blender and taste the dressing. Does it need more punch of garlic? If so, add another clove. Does it need to be a bit brighter and more acidic? If so, add more lemon juice. Is it too strong? Add more olive oil to soften and blend the flavors. Adding more olive oil will also increase the volume.
  4. Last, taste for salt. Anchovies are very salty and garlic is notorious for inducing thirst. Add salt if needed. Add a few generous turns of the pepper mill. Puree one last time.
  5. Transfer the Caesar dressing to a small container and store in the refrigerator until ready to serve.
    • Note: because Caesar dressing as raw eggs, it is best to use within 1-3 days, and it always tastes better fresh.
  6. Rinse and pat the kale dry. Cut it into slivers. Add the kale to a bowl.
  7. Add half the Caesar dressing to the kale and use your hands to massage the dressing into the kale. This will break down the hearty fibers in the kale, making it more digestible raw and a softer texture to chew.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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