Kale Caesar Salad

Prep Time: 20m | Cook Time: 5m | Total Time: 25m | Serves

Earthbound Farm co-founder Myra Goodman is a big fan of kale, and she got the inspiration for this recipe on vacation, when she went to two different restaurants that offered new twists on the traditional Caesar: one with escarole and another with kale. 

"I had never questioned the fact that a Caesar salad would always feature romaine lettuce," she says. "What a revelation! I love the flavors of garlic, anchovies, lemon juice and mustard in a good Caesar dressing, and it turns out that those flavors are a perfect compliment to kale. My husband Drew and I can’t seem to get enough of this salad, which is great since there’s plenty of creamy, flavorful dressing left over for the next time we crave it."

While it doesn’t take long to wash, de-stem and cut up curly kale, it takes virtually no time at all to simply open a clamshell package of triple-washed Earthbound Farm Organic Kale. Convenient! Avocado is another wonderful, non-traditional addition. A good-quality crouton contributes great flavor and crunch to a memorable Caesar salad; try Myra's homemade croutons, which make great use of bread that’s beginning to get stale. Enjoy!


  CAESAR DRESSING: (makes about 1-1/2 cups)
6 anchovy fillets
3 large cloves garlic
1/4 cup fresh lemon juice
1 tablespoon + 1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
4 drops Tabasco Sauce
1 large Coddled egg (see below)
1 cup extra-virgin olive oil
5 ounces Earthbound Farm Organic Kale (or 1 bunch curly kale, stems discarded, leaves cut or torn into small bite-size pieces)
1 avocado (firm but ripe, peeled, pitted and cut into small cubes)
  croutons (homemade or your favorite store-bought brand)
  Freshly grated Parmigiano Reggiano cheese (or other good-quality Parmesan cheese)
  Freshly ground black pepper (optional)


Place the anchovies, garlic, lemon juice, mustard, Worcestershire and Tabasco sauce in a food processor or blender, and pulse until the mixture is roughly chopped.

To coddle the egg, bring a small pan of water (enough to cover the egg) to a boil over high heat and add the egg. Cook exactly 60 seconds, then remove the egg from the water with a slotted spoon and transfer it to a bowl of cold water. Let it sit in the cold water for about a minute, and then add the coddled egg (both the yolk and egg white) to the food processor or blender. Purée for about 20 seconds.

With the machine running, add the oil in a slow, steady stream. If the dressing is too thick, you can thin it with a tablespoon or two of cold water. Transfer the dressing to a clean container, cover and refrigerate for up to 7 days.

To assemble the salad, place the kale in a large bowl. Add 1/3 cup to 1/2 cup of the Caesar Vinaigrette and toss to coat. (If you are using curly kale, let the salad sit for ten minutes at this point so the kale will be more tender). Add the croutons and toss again, adding more dressing as needed. Divide the salad among individual salad plates and top each serving with some of the avocado cubes, croutons, cheese and black pepper (if using). Serve immediately.

Note: This recipe makes a generous amount of dressing; you’ll use about half on the salad itself, then you’ll have the rest left over for the next salad or other delicious ideas you might have!

Calories per serving, including salad, dressing, cheese and homemade croutons: 450, Fat 41 grams, Cholesterol 40 mg, Sodium 500 mg, Carbohydrates 15 grams, Fiber 5 grams, Sugars 2 grams, Protein 9 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 60%, Calcium 20%, Iron 8%, Riboflavin (vitamin B2) 10%, Folate 15%, Phosphorus 15%.

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