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This Lemon Kale Caesar Salad is all about vibrant green veggies and a zesty creamy homemade dressing. The lemon brightens everything and the combination of kale and Romaine brings a satisfying crunch. It is the perfect fresh meal for hot days and tastes just as good as leftovers if you stash the dressing separately.
I made this when my garden kale was practically jumping out of the ground. Even salad skeptics devoured it and now it is my go-to for quick lunches all summer.
Ingredients
- Mayonnaise: gives body and creaminess to the dressing
- Greek yogurt: boosts protein and adds a tangy bite
- Parmesan cheese: brings nutty saltiness to both dressing and salad Try to use freshly grated for best flavor
- Anchovy paste: adds the classic umami depth You can use more or less to suit your taste
- Lemon juice and zest: add brightness Fresh lemons make a difference
- Olive oil: brings richness and balances acidity Go for extra-virgin
- Garlic: provides sharpness and classic Caesar flavor Use fresh for best results
- Black pepper: adds spice and complexity Crack it fresh if possible
- Kale: fresh and sturdy so it holds up Grab bunches with crisp dark leaves
- Romaine: adds mellow crunch Pick hearts for perfect crispness
- Croutons: bring a crispy contrast Make homemade if you have day-old bread
- Chicken breast: for topping Choose organic or free-range if possible
- Lemon wedges: for squeezing before serving
Step-by-Step Instructions
- Make the Caesar Dressing:
- In a small bowl whisk together mayonnaise Greek yogurt Parmesan anchovy paste lemon juice lemon zest olive oil garlic and pepper until completely smooth and creamy This can be done ahead and refrigerated
- Prep the Kale:
- Tear kale into bite-sized pieces removing any tough stems Squeeze in one to two tablespoons of fresh lemon juice and massage it into the leaves with your hands The leaves should darken and tenderize a bit Let it sit for an hour if you can for the softest texture
- Combine the Salad Base:
- Slice Romaine hearts into bite-sized pieces Add to a large mixing bowl with the massaged kale Toss to mix greens evenly
- Dress and Toss:
- Drizzle some Caesar dressing over the greens and sprinkle in a handful of shredded Parmesan Use tongs or clean hands to toss until every leaf is glossy and coated Add more dressing if it looks dry but leave some for serving
- Top and Serve:
- Add sliced grilled chicken if desired Scatter on croutons and a little black pepper Serve immediately with lemon wedges on the side for a bright finish
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Kale is my favorite thing to grow because it is tough and always seems to thrive. My daughter still calls this the crunchy green salad and asks for seconds every time I make it. Swapping up the protein keeps it interesting all year long.
Storing Leftovers
To keep your salad fresh store the dressing and greens separately The dressed salad loses its crispness pretty fast Keep Romaine and kale dry in a zip-top bag with a paper towel and only toss with dressing right before eating The dressing lasts up to four days in the fridge
Ingredient Substitutions
If you are out of anchovy paste you can use a splash of Worcestershire sauce or skip it for a milder flavor Swap Greek yogurt for sour cream If you do not have kale just use extra Romaine If you like a nutty twist try pecorino in place of Parmesan
Serving Suggestions
Pile the salad onto large plates and top with warm grilled chicken or shrimp You can add grilled steak for a hearty twist Serve as a main meal for a light lunch or as a side for barbecue or pizza If you love crunch toss in toasted pine nuts or pumpkin seeds
Caesar Salad Origins
The original Caesar salad comes from Tijuana Mexico created by Caesar Cardini in the 1920s It did not start with kale but the super green adds a modern twist The dressing was always meant to be zingy from lemon and rich with cheese and egg though now many home cooks use mayonnaise for ease
Frequently Asked Questions About Recipes
- → What’s the trick for making kale more tender in salads?
Just rub the kale with some lemon juice, then let it chill out for about an hour. That helps make it soft and a whole lot easier to munch on.
- → Can the Caesar sauce be made early?
Totally! Stir everything for the dressing together, stash it in something airtight, and pop it in the fridge for a couple of days till you need it.
- → Which proteins can you put on top?
Grilled chicken’s always tasty, but shrimp or steak make awesome toppings too.
- → What’s the best way to keep your salad fresh for later?
Keep your greens and dressing apart—store your leafy stuff with a paper towel to keep out the moisture.
- → Do I really have to use anchovy paste in the dressing?
It’s what gives that classic Caesar taste, but toss in as much—or as little—as you want, or skip it if you’d rather.
- → Are croutons a must-have?
They make it crunchy for sure, but if you’re skipping bread, try seeds or nuts instead.