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Kale Caesar Crunch Salad

This kale caesar salad is such a delicious classic! Massaged kale, yogurt caesar dressing, parmesan cheese and buttery, crispy breadcrumbs.
4.94 from 15 votes
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  • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
  • 4 garlic cloves, minced
  • 3 tablespoons greek yogurt
  • 2 tablespoons parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • 1/3 cup olive oil
  • 1 tablespoon unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • ½ cup freshly grated parmesan, for topping


  • 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!

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