Best Kale Caesar Salad

This Best Kale Caesar Salad recipe is a healthy kale Caesar salad featuring a mix of raw kale, Romaine lettuce, roasted brussels sprouts, cherry tomatoes, croutons, golden raisins, and pistachio nuts all tossed in a delicious homemade Caesar dressing without anchovies.  

Romaine Kale Caesar Salad is a fresh crunchy make-ahead salad that comes together easily and makes a great starter salad or toss in some grilled chicken or salmon for a delicious light main.  

A Classic Caesar salad made with Romaine lettuce, croutons and Parmesan cheese and tossed in a Caesar salad dressing is one of those simple salads that seems to be popular with just about everyone.  We switch things up just a bit with this Romaine Kale Caesar Salad recipe by using a mix of curly kale and Romaine lettuce, and by adding in brussels sprouts, cherry tomatoes, raisins and pistachio nuts. One of the really great things about this healthy Kale Caesar Salad, is it tastes even better the next day.

Kale Caesar Salad Recipe

• Greens. The base for this salad is a mix of curly kale and Romaine lettuce.
• Brussels sprouts. Easy roasted Brussels sprouts adds flavor and makes this salad more satisfying.
• Croutons. What would a Caesar salad be without croutons? We use homemade Herb Croutons or Parmesan Croutons for this salad.
• Tomatoes. For a pop of color and sweetness, cherry tomatoes are tossed in this salad. 
• Extras. To add a little sweetness to this earthy salad, we toss in golden raisins, and pistachio nuts for a little crunch.
• Salad Dressing. This salad is tossed with a tasty homemade Caesar Dressing without anchovies.

Find printable recipe with measurements below.

Variations

• Toss Parmesan cheese shavings into the mix.
• Add grilled chicken or fish on top of the salad to make it a complete meal.

How to Make Romaine Kale Caesar Salad 

1. Make croutons. Cut the bread into cubes, toss in olive oil and spread in single layer on baking sheet and bake. 
2. Roast Brussels Sprouts.  Slice the Brussels sprouts in half and toss with olive oil and sprinkle with salt. Lay in a single layer on a baking sheet and roast in the oven for 35-40 minutes
3. Make Caesar dressing. Blend all of the ingredients in a blender or food processor. 
4. Assemble salad. Grab a large bowl and add the chopped kale and Romaine lettuce, cooled brussels sprouts, golden raisins, pistachios and tomatoes to it.  Drizzle dressing over the ingredients and toss.  Sprinkle in finely grated parmesan cheese or shavings (if using) and croutons and toss again.  Season with salt and freshly cracked black pepper to taste.

Caesar Salad Dressing Without Anchovies

We omit the anchovies and raw egg for this quick and easy-to-make Caesar dressing. Traditional Caesar salad dressing recipe is a mix of garlic, tangy Dijon, Parmesan cheese, freshly-squeezed lemon juice, raw egg yolks and anchovies.  Classic Caesar salad (made with Romaine lettuce tossed with Caesar salad dressing) was the creation of  Caesar Cardini, an Italian immigrant who owned restaurants in America and Mexico. 

• Garlic
• Lemon juice
• Dijon mustard
• Mayonnaise (I prefer Best Foods)
• Extra-virgin olive oil
• Parmesan cheese

How to Make Caesar Salad Dressing

• Slice garlic.  Thinly slice the garlic and mash the slices with a fork or the side of a knife to form a paste.
• Whisk Ingredients. Whisk lemon juice, Dijon mustard, mayonnaise and garlic together using a wire whisk or use a blender. 
• Add olive oil.  Gradually drizzle the olive oil in with the lemon juice, Dijon mustard and mayonnaise mixture until emulsified.
• Stir in parmesan cheese.  Stir in the parmesan cheese and blend well.
• Season.  Add salt and freshly cracked black pepper to taste.
• Storing Leftovers. To store leftover dressing, place dressing in an airtight container or mason jar and store in the refrigerator for up to 1 week. 

Should I Remove the Stems From Kale?

There’s no need to remove kale stems if you are adding them to juices, smoothies or soups and stir-fries,  but it’s best to discard the tough and chewy stems if you’re adding kale to a fresh salad. 

How Do You Cut Kale From The Stem?

There’s a couple of easy methods to remove kale from the stem, one is to simply tear the leaves from the stem and the other is to cut the leaves away. To tear the leaves, hold the stem in one hand and pull the leaves away from the stem with your other hand. When cutting the leaves, place a whole piece of kale on a cutting board and fold it in half so the long stem is facing outward, then use the tip of a small sharp knife to cut along the sides of the tough stems.

Looking For More Salad Recipes

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Yield: 4 Servings

Best Kale Caesar Salad

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

This Best Kale Caesar Salad Recipe features a fresh mix of raw kale, Romaine lettuce, roasted brussels sprouts, cherry tomatoes, croutons, golden raisins, and pistachio nuts all tossed in a delicious homemade Caesar dressing without anchovies. 

Ingredients

For the Croutons

• 6 cups day-old bread, cut into 1 inch cubes
• 1/2 cup unsalted butter
• 6 tablespoons Parmesan cheese, finely grated

For the Brussels Sprouts

• 10 Brussels sprouts, sliced in half lengthwise
• 1/4 cup extra-virgin olive oil
• pinch of salt

For the Caesar Salad Dressing

• 1 clove garlic
• 1/4 cup fresh lemon juice
• 2 teaspoons each Dijon mustard and real mayonnaise (like Best Foods)
• 1/2 cup extra-virgin olive oil
• 3-4 tablespoons Parmesan cheese

For the Salad

• 1 bunch of Romaine lettuce and 1 bunch of curly Kale, stem removed and chopped
• 10 Roasted Brussels sprouts
• 1 cup homemade croutons
• 12 Cherry tomatoes
• 1/4 cup roasted pistachios nuts and 1/4 cup golden raisins
• 1 cup Caesar salad dressing

Instructions

For the Roast Brussels Sprouts

1. Preheat oven to 400 degrees.
2. Add 1/4 cup extra-virgin olive oil to a medium bowl.
3. Toss cut brussels sprouts in olive oil.
4. Sprinkle a pinch of salt over the sprouts.
5. Pour sprouts on a foil-lined baking sheet in a single layer.
6. Roast in the oven for 35-40 minutes until they turn crispy on the outside.

For the Croutons

1. Heat oven to 400 degrees.
2. Melt butter in large saucepan over medium low heat.
3. Transfer the bread cubes to a mixing bowl and drizzle the melted butter over them. Toss well to coat bread.
4. Immediately sprinkle the grated Parmesan cheese over the bread cubes and toss again.
5. Bake for 10-15 minutes or until the croutons are crisp and golden colored on the outside.
6. Stir once or twice while baking. At the half-way mark, you can sprinkle more Parmesan cheese over the croutons if you want them extra cheesy.
7. Remove from oven and cool before tossing in salads

For the Dressing

1. Whisk lemon juice, Dijon mustard and mayonnaise in a mixing bowl.
2. Gradually drizzle in olive oil and whisk until emulsified.
3. Whisk in parmesan cheese. Add black pepper to taste.

Note: You can also add all of the ingredients to a blender and blend until smooth. This is my preferred way to make this dressing.

Prepare Kale and Romaine

1. Using the point of a knife, cut along the sides of the kale stems, then chop the kale leaves into bite-size pieces.
2. Cut Romaine leaves lengthwise and gather in a bunch, then cut them across into bite-sized pieces.

Assemble Salad

1. Add chopped kale and Romaine lettuce to a large bowl.
2. Toss in the cooled roasted Brussels sprouts, cherry tomatoes, golden raisins and pistachios.
3. Drizzle dressing over the salad and toss so ingredients are lightly tossed.
4. Add croutons and Parmesan cheese shavings (if using) and toss again.
5. Divide salad evenly on salad plates.

Notes

Variations

• Toss Parmesan cheese shavings into the mix.
• Add grilled chicken or fish on top of the salad to make it a complete meal.

How To Cut Kale From The Stem

There's a couple of easy methods to remove kale from the stem, one is to simply tear the leaves from the stem and the other is to cut the leaves away from the stem.

1. Tear Leaves - Hold the stem in one hand and pull the leaves away from the stem with your other hand.
2. Cut Leaves - Place a whole piece of kale on a cutting board and fold it in half so the long stem is facing outward.  Using a sharp knife, slice the leaves down along the stem.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1672Total Fat: 140gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 101gCholesterol: 98mgSodium: 2963mgCarbohydrates: 89gFiber: 18gSugar: 22gProtein: 28g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.