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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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All Kale Caesar Salad

Kale Caesar Salad

Well, someone finally turned summer on here in the Northwest, which is nice if you like that sort of thing, but honestly I am already pining for the fall. In the meantime, I am trying to make do with operating the oven on as little as possible. This calls for salad dinners. And speaking of salad dinners, you can’t do much better than this one.

The kale stands up to the Caesar dressing really well and this is one of the very few letttuce-y salads that you can save the leftovers from (I’ve stored them in the fridge for about a day — not sure you’d want to go much longer than that, but leftovers will definitely last until lunch the next day).

Another neat thing about this salad is the egg voodoo. Such a neat trick — use a mesh strainer to sieve the eggs! Cool! Thanks, Bon Appétit magazine!

All Kale Caesar Salad
Adapted from a recipe in Bon Appétit magazine…although the bad pun name is my doing.
1/4 cup fresh lemon juice
1 Tbsp anchovy paste
2 large garlic cloves
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
12 ounces Tuscan kale or other kale
3/4 cup croutons, made from cubed, toasted crusty bread (or store bought)

Remove center stalks from kale and slice thinly, cross-wise.

Kale Caesar Salad

I like to give them a spin in a salad spinner. I think they enjoy it too.

Kale Caesar Salad

Combine the first 4 ingredients in a blender or food processor; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.

Kale Caesar Salad

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk.

Kale Caesar Salad

Toss kale, eggs and dressing in a large bowl to coat. Season to taste with salt and pepper.

Kale Caesar Salad

Top with remaining Parmesan and croutons. Serves 3-4. Leftovers can be stored in the refrigerator and will make it to lunch the next day just fine!

7 comments to All Kale Caesar Salad

  • Very nice! I can’t explain why I’ve been reluctant to try kale salads, but I recently had one & it was so delicious. My husband would love this version. LOL on your egg voodoo, but it looks great!

  • mlb

    Susan: Thanks! I never would have thought raw kale would be good for salads, but it really, really is! The secret, I think, is to dress them and then let them sit for a few minutes. 🙂

  • Hello~ I haven’t tried it yet, but I will in the next few days… it looks sooooo delicious. I just stumbled upon your food blog. I love it, and I LOVE kale. I linked to it from my exercise pregnancy blog, and included one of your pictures of the kale salad. Hope that is ok. Angie http://www.leap4women.com

  • mlb

    Hi Angie: Thank you. I love kale too!
    And it’s fine to use my image, would you please just add the name of my blog to the text. And I hope you enjoy the salad if you make it! 🙂

  • Hi MLB ~ I made the salad last night…. LOVED it, and my kids even swallowed a few pieces of kale without gagging! That is a feat. Thank you for this delicious recipe. Angie http://www.leap4women.com

  • Hi MLB (again) – well, not only did I make your salad, as my last comment in August stated, I fell in love with this salad so deeply that I serve it almost weekly, and my KIDS actually eat it. Not only that, I’ve made a blog post about your kale salad. Here is my link http://angiecooksinportland.blogspot.com/2013/05/kale-salad.html
    Thank you, thank you, thank you

  • mlb

    Hi again Angie! So glad to hear you are still enjoying the salad! Nice epics pics on your blog post 🙂