This recipe is a fresh twist on the classic Caesar salad with the added texture and crunch of crispy kale. It’s both wholesome and indulgent — packed with fiber, flavor, and crunch, and ideal for anyone looking to enjoy a satisfying salad without compromising on taste. It’s also easy to prepare, customizable, and naturally gluten-free when you skip the croutons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh kale (lacinato or curly)
Olive oil
Salt
Garlic cloves, minced
Lemon juice
Dijon mustard
Anchovy paste (or omit for vegetarian)
Mayonnaise or Greek yogurt
Parmesan cheese, grated
Fresh ground black pepper
Optional: croutons, grilled chicken, or boiled eggs for topping
Directions
Prep the kale: Remove tough stems from the kale and tear leaves into bite-sized pieces. Wash and dry thoroughly.
Make crispy kale chips: Toss half of the kale with olive oil and a pinch of salt. Spread on a baking sheet and bake at 300°F (150°C) for 20–25 minutes, turning once, until crispy. Let cool.
Massage the remaining kale: In a large bowl, add the raw kale with a small drizzle of olive oil and a pinch of salt. Massage for 2–3 minutes until the leaves are tender and darker in color.
Prepare Caesar dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), and grated parmesan. Season with salt and pepper to taste.
Assemble the salad: Toss the massaged kale with the Caesar dressing until coated. Top with crispy kale chips, more parmesan, and any optional toppings like croutons or grilled chicken.
Serve: Serve immediately while the kale chips are crisp.
Servings and timing
This recipe serves 4. Prep time: 15 minutes Cook time: 20–25 minutes Total time: 35–40 minutes
Variations
Vegetarian: Omit anchovy paste or use capers for a briny alternative.
Add protein: Top with grilled chicken, tofu, shrimp, or a soft-boiled egg for a complete meal.
Spice it up: Add crushed red pepper flakes to the crispy kale for a kick.
Make it nutty: Sprinkle with toasted almonds, walnuts, or pine nuts for extra crunch.
Use a different green: Blend kale with romaine or arugula for variety in texture.
Storage/Reheating
The massaged kale and dressing can be stored separately in the refrigerator for up to 2 days. Crispy kale chips should be stored in an airtight container at room temperature for up to 24 hours — they may lose crispness if refrigerated or left exposed. Assembled salad is best enjoyed fresh.
FAQs
What kind of kale is best for this recipe?
Lacinato (dinosaur) kale has a softer texture and is easier to massage, but curly kale works just as well for added crunch.
How do I keep kale chips crispy?
Store them in an airtight container and avoid adding them to the salad until just before serving.
Can I use store-bought Caesar dressing?
Yes, but homemade dressing brings more flavor and freshness to the dish.
Is this salad gluten-free?
Yes, as long as you skip croutons or use a gluten-free version.
Can I make the dressing ahead of time?
Absolutely. It can be stored in the refrigerator for up to 1 week.
What can I use instead of anchovy paste?
Capers or a splash of Worcestershire sauce are good substitutes.
How do I know when the kale is massaged enough?
It will darken in color and become tender, losing its stiff, fibrous feel.
Can I air fry the kale chips?
Yes, cook them at 300°F for 4–6 minutes in the air fryer, checking frequently to prevent burning.
What’s the best cheese for this salad?
Parmesan is classic, but pecorino romano or asiago can also work well.
Can I use baby kale?
Yes, baby kale is more tender and doesn’t need massaging, but you’ll miss out on the crisp kale chip topping.
Conclusion
Crispy Kale Caesar is a vibrant, satisfying salad that combines the best of health and indulgence — bold Caesar flavor, hearty greens, and that irresistible crunch from homemade kale chips. Perfect as a standalone meal or a side dish, it’s a deliciously modern way to enjoy a classic favorite.
Crispy Kale Caesar is a modern twist on the classic Caesar salad, featuring massaged kale, crunchy kale chips, and a creamy, tangy dressing, all topped with parmesan and optional proteins or croutons.
Ingredients
1 large bunch fresh kale (lacinato or curly)
2–3 tbsp olive oil, divided
Salt, to taste
2 garlic cloves, minced
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp anchovy paste (optional, or use capers)
1/3 cup mayonnaise or Greek yogurt
1/4 cup grated Parmesan cheese, plus more for topping
Fresh ground black pepper, to taste
Optional: croutons, grilled chicken, or boiled eggs for topping
Instructions
Preheat the oven to 300°F (150°C).
Remove the tough stems from the kale and tear the leaves into bite-sized pieces. Wash and dry thoroughly.
Take half of the kale and toss with 1–2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 20–25 minutes, turning once, until crispy. Let cool.
In a large bowl, massage the remaining kale with a small drizzle of olive oil and a pinch of salt for 2–3 minutes, until leaves are darker and tender.
In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), and grated Parmesan. Season with salt and pepper to taste.
Toss the massaged kale with the Caesar dressing until well coated.
Top the salad with crispy kale chips, additional Parmesan, and optional toppings like croutons or grilled chicken.
Serve immediately while the kale chips are crisp.
Notes
Omit anchovy paste or use capers for a vegetarian version.Top with grilled chicken, tofu, shrimp, or boiled egg for added protein.Add red pepper flakes for heat or toasted nuts for crunch.Mix kale with romaine or arugula for varied texture.Store kale chips separately in an airtight container for best texture.
