Kale Caesar Salad

Kale Caesar Salad

  • By Jess
  • January 13, 2014

Kale Caesar Salad #recipe via @cooksmarts

Your ‘eat healthy’ New Year’s resolutions shouldn’t mean that you have to eat boring. I promise you kale can be tasty and you don’t even have to puree it into murky green smoothie! This Kale Caesar Salad recipe uses a yogurt based dressing and shows you that healthy can taste pretty good, which will hopefully help you stay on this healthy eating bandwagon for a bit longer.

Kale Caesar Salad #recipe via @cooksmarts

Did you make any food related New Year’s resolutions? Share them in the comments below – I’d love to help you keep them!

Prepping Smarts:

Store bought packaged croutons are so 2013. See how easy it is to make homemade croutons in the video below:

And if you’re going to be eating more kale in 2014, you should learn how to prep it in this video:

Equipment Smarts:

Don’t own a salad spinner? It’ll make incorporating greens into your diet so much easier for a small investment.

Buy this OXO salad spinner on Amazon

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Kale Caesar Salad
Recipe Type: Side Dish
Author: Jess Dang
Prep time:
Total time:
Serves: 4
Give kale a creamy coating in this Kale ‘Caesar’ Salad.
Ingredients
  • Ingredients
  • Bread – 2 cups, torn (You can go rustic with a ciabatta or a baguette or use sandwich bread)
  • Olive oil – 2 tbs. + 2 tbs.
  • Kale – 1 bunch, leaves of
  • Lemon juice – 2 tbs.
  • Dijon mustard – 1 tsp.
  • Plain yogurt – 2 tbs.
  • Parmesan cheese – for serving over salad, grated
Instructions
Prep
  1. Make croutons – Preheat oven to 375 degrees. Tear bread into small bite-sized pieces. Toss with first part of olive oil and bake in the oven for 12 to 15 minutes, until golden and crispy. (Can be done up to 3 days ahead, just store croutons in a well-sealed container)
  2. Kale – Remove leaves from stems and tear into bite-sized pieces. (Can be done up to 3 days ahead)
  3. Make vinaigrette – Whisk together lemon juice, Dijon, yogurt, and remainder of olive oil. Toss with kale leaves and refrigerate. (Can be done up to 1 day ahead)
Make
  1. Toss dressed kale leaves with croutons and parmesan cheese if desired.
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