Kale Caesar Salad Recipe

Name: Kale Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: about 8-10 large kale leaves, center ribs removed and chopped finely; for the breadcrumbs:; about 2 cups of torn sourdough bread (stale is best, but if you only have fresh that's okay); a drizzle of extra virgin olive oil; 1 tablespoon of dried parsley; 1 large pinch of red pepper flakes; 1 clove of garlic, chopped; salt and pepper, to taste; for the dressing:; 1/4 cup of olive oil; 1/3 cup of vegan mayo (or regular mayo if you prefer); 1 tablespoon of fresh lemon juice; 1 tablespoon of whole grain dijon mustard; 1 teaspoon of vegan (or non-vegan) Worcestershire sauce; 2 cloves of garlic, pressed; 1 teaspoon of apple cider vinegar; 1/2 teaspoon of salt; pepper, to taste; for quick pickled onions:; about 1/3 cup of thinly sliced red onion (I like to use a mandolin to get them really thin); 1/2 cup of red or white wine vinegar; Method; Start by pickling the onion:; Place the sliced onion and vinegar together in a small bowl and set aside until your ready to assemble the salad.; Make the breadcrumbs:; Pre-heat the oven to 350u00b0.; Place the torn bread onto a sheet pan and toss with a drizzle of olive oil and season lightly with salt and pepper.; Cook in the oven for 5 minutes for stale bread or for 10-12 for fresh bread. Watch this carefully because cooking times will vary depending on your oven / bread state. You want you bread to be toas…; Remove from the oven and allow to cool while you make the dressing.; To make the dressing:

Servings: persons

about 8-10 large kale leaves, center ribs removed and chopped finely
for the breadcrumbs:
about 2 cups of torn sourdough bread (stale is best, but if you only have fresh that's okay)
a drizzle of extra virgin olive oil
1 tablespoon of dried parsley
1 large pinch of red pepper flakes
1 clove of garlic, chopped
salt and pepper, to taste
for the dressing:
1/4 cup of olive oil
1/3 cup of vegan mayo (or regular mayo if you prefer)
1 tablespoon of fresh lemon juice
1 tablespoon of whole grain dijon mustard
1 teaspoon of vegan (or non-vegan) Worcestershire sauce
2 cloves of garlic, pressed
1 teaspoon of apple cider vinegar
1/2 teaspoon of salt
pepper, to taste
for quick pickled onions:
about 1/3 cup of thinly sliced red onion (I like to use a mandolin to get them really thin)
1/2 cup of red or white wine vinegar
Method
Start by pickling the onion:
Place the sliced onion and vinegar together in a small bowl and set aside until your ready to assemble the salad.
Make the breadcrumbs:
Pre-heat the oven to 350u00b0.
Place the torn bread onto a sheet pan and toss with a drizzle of olive oil and season lightly with salt and pepper.
Cook in the oven for 5 minutes for stale bread or for 10-12 for fresh bread. Watch this carefully because cooking times will vary depending on your oven / bread state. You want you bread to be toasted, just beginning to brown.
Remove from the oven and allow to cool while you make the dressing.
To make the dressing:
In a medium bowl, whisk together all of the ingredients for the dressing. Taste and adjust the seasoning accordingly.
Set aside (or refrigerate if it is going to be a while) until salad assembly.
Finish making the breadcrumbs:
Place the toasted bread and the parsley, red pepper, garlic, salt and pepper in a food processor. Pulse several times until you have a good even-sized breadcrumb mixture. Taste and adjust any seasoning accordingly.

1
Assemble the salad:
2
In a large bowl, toss and massage the kale leaves with the dressing. Add a little at a time, you do not want to over-dress the salad. You might end up with extra dressing, and that is okay. You can keep it in an air tight container the fridge for about 5 days.
3
Add in the breadcrumbs, again, little by little until you feel there are enough. I like to toss some of the breadcrumbs in with the salad, and finish with some on top once it is plated.
4
Then, strain the onions and place them on top.
5
Once the salad is dressed, serve immediately.
6
You can make this ahead of time (and not dress the salad) and assemble when you are ready to serve. The ingredients will keep for a couple of days in air-tight containers in the fridge.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: about 8-10 large kale leaves, center ribs removed and chopped finely, for the breadcrumbs:, about 2 cups of torn sourdough bread (stale is best, but if you only have fresh that's okay), a drizzle of extra virgin olive oil, and more.

Yes, Kale Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Caesar Salad

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