Vegetarian Kale Caesar Salad

Overhead close up of bowl of kale caesar salad in white bowl with serving spoon.

Course: Salad

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 280kcal

Author: Platings and Pairings

This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.

Print Recipe

Ingredients

2 bunches kale tough stems removed and roughly chopped (or 1 16-oz bag chopped kale)

Caesar Dressing:

1/3 cup mayonnaise
3 Tablespoons red wine vinegar
2 Tablespoons olive oil extra virgin
2 cloves garlic finely minced or grated
1/2 teaspoon black pepper
1/4 cup grated parmesan

For Topping:

Homemade Croutons
1/4 cup grated parmesan

Instructions

In a large bowl, combine 1/3 cup mayonnaise, 3 Tablespoons red wine vinegar, 2 Tablespoons olive oil, 2 cloves garlic, 1/2 teaspoon black pepper and 1/4 cup grated parmesan. Whisk to combine.
Add the 2 bunches kale and, using your hands, firmly massage the kale for 3-4 minutes, until tenderized slightly. Season with salt and pepper, to taste.
To the bowl of dressed kale, add the croutons and 1/4 cup grated parmesan . Toss gently to combine and serve.

Notes

Make ahead and storing

You can prep almost every component of this salad in advance:

Bake the croutons and keep them in an airtight container on the kitchen counter for up to 3 days.
Make the Caesar dressing and store it in a jar in the fridge for up to 5 days.

Store the leftover Caesar salad in an airtight container in the fridge for up to 2 days. The kale will hold up well, but the croutons will get soggy over time. If possible, store the croutons separately from the salad.

Nutrition