Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 1g
Sodium: 380mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg