Kale Caesar Recipe
chopped kale, creamy anchovy dressing, shaved sharp asiago, toasted pine nuts, crutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Toppings
Method
Preparation of Salad Base
- 1
Prepare the Kale
Rinse the kale thoroughly under cold water to remove any dirt or debris.
- 2
Chop the Kale
Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
- 3
Combine Kale
Place the chopped kale in a large salad bowl and set aside.
Making the Dressing
- 4
Combine Dressing Ingredients
In a food processor or blender, combine the anchovy fillets, garlic cloves, lemon juice, and Dijon mustard.
- 5
Emulsify the Dressing
Blend until smooth, then slowly drizzle in the olive oil while the processor is running until the dressing is emulsified.
- 6
Season the Dressing
Season the dressing with salt and black pepper to taste.
Assembling the Salad
- 7
Dress the Kale
Pour the creamy anchovy dressing over the chopped kale in the salad bowl.
- 8
Toss the Salad
Toss the salad thoroughly to ensure all the kale is coated with the dressing.
- 9
Add Toppings
Top the salad with croutons, shaved sharp Asiago cheese, and toasted pine nuts.
Serving
- 10
Serve the Salad
Serve immediately as a fresh and flavorful side dish or main course.