Go Back

Kale Caesar Crunch Salad

This kale caesar salad is such a delicious classic! Massaged kale, yogurt caesar dressing, parmesan cheese and buttery, crispy breadcrumbs.
4.95 from 20 votes
Leave a Review »

Ingredients

Instructions 

  • Wash the kale and tear it from the stems. You can leave it in bigger, leafier pieces or run your knife through it a few times to shred it up! Place the kale in a large bowl.
  • To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
  • Add about 1/4 cup of the dressing (or even 1/3 to 1/2 cup if you use it on 2 bunches of kale) on the kale to start and toss well to distribute, even massaging it with clean hands. Let it sit for 10 minutes.
  • To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
  • Drizzle the kale with more dressing, sprinkle with parmesan. Top with the crunchy breadcrumbs. Serve immediately!
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!