Kale Caesar is all the rage and has been for a while. If you love Kale as much as I do, it’s difficult not to imagine it coated in a creamy Caesar dressing. You know the leaves are going to hold up beautifully and the salty, creamy dressing is going to balance out the sometimes bitter and earthy flavor of the raw leaves. The only thing holding me back was the sheer richness that is usually Caesar dressing and fear of just how many Weight Watchers Points Plus each serving would be.
I’ve been thinking about it for way too long and my Food Blogger friends were not helping. First, Kalyn from Kalyns Kitchen posted a hybrid Kale and Romaine Caesar and an inspired Chopped Kale Salad with Creamy Lemon Dressing from John at Kitchen Riffs.
Finally, when Erina from Shut Up & Cook posted a Kale Salad with Caesar Dressing, I knew all hell had broken loose. A prior self-proclaimed, “Kale Hater”, I knew that if a Kale Caesar is what turned her out and made HER a Kale lover, well, then I better get on it.
It was the combination of getting this book for a holiday gift and the need to plan a special dinner for New Years Eve that finally tipped my hat.
I decided on Dr. Weil’s version for no other reason than I just wanted to keep trying the recipes from his book.
It is delicious and sort of a Kale Caesar (hence the name of this post) but at the same time a hearty, garlicky raw kale salad with just the right amount of crunch and dressing.
Bottom line is that if you even remotely like Kale but love garlicky dressings or Caesar, you will love this and you don’t have to feel as bad about the Points Plus since you know you are essentially eating raw kale. 😉
Adapted From: Dr. Weil’s Kale Salad
Did you make this recipe? Please give it a star rating below!
Kale Caeser
- 2 large bunches of Lacinato Kale Dinosaur Kale, cleaned, stems removed and cut into bite sized pieces
- 2 to 3 large cloves garlic smashed and finely chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup organic lemon juice from approximately 2 medium lemons
- 1/2 teaspoon kosher salt
- pinch crushed red pepper flakes
- 10 turns freshly ground black pepper
- 1/3 cup grated Parmesan cheese
- 1/4 cup whole wheat croutons crushed (OR Gluten Free croutons)
- shaved Parmesan for serving optional
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Clean kale be removing the stems, washing the leaves and drying. If you have a salad spinner, this is a great time to use it to dry the leaves. Alternately, pat them with paper towels. Once mostly dry, chop leaves into bite sized pieces and place in a very large bowl.
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Smash garlic and finely chop. Combine in a large bowl with lemon juice, salt, red pepper and black pepper.Whisk to combine and continue whisking, slowly pouring in olive oil to emulsify.
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Combine dressing with kale leaves, using your hands to gently massage into the leaves. (I used kitchen gloves because I had just painted my nails and Kale has a nasty habit of turning manicures green! Set a timer for 30 minutes and move on to the croutons.
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Smash the croutons by placing them in a measuring cup and using the next size smaller measuring cup to crush them by pushing down. Alternately, you could put them in a Ziplock type bag and bang on them but I found that is messier.
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Finally, measure grated cheese and shave fresh Parmesan if using for garnish.
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When timer is up, toss dressed salad with crushed croutons and grated Parm until well coated.
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Leftovers (like there will be any) can be kept refrigerated for and eaten within two days but know that the croutons will get soft. Serve with shaved Parmesan and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Love this! How simple, nutritious and perfectly easy! Thank you for including the WW points, too. We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
–Your friendly Southern California farmers at Cut ‘N Clean Greens
Can you use any type of kale! I didn’t realize there are different kinds.ni wonder hat kind it is in the large bag at the grocery store.
My preference is Dinosaur Kale (also called Lacinato Kale) but Curly Kale is good, Russian Kale, Purple Kale. If you bought a large bag – it is most likely Baby Kale and I haven’t tried this salad with that yet so let me know! Thanks 🙂
How did I miss this???
Thanks for the shout out.
It’s true. I love Kale Caesar Salad…and I’ve always hated Kale, so go figure.
Excited to try yours!
Of Course! 🙂
This is excellent! I made it last night and it was absolutely delicious. My husband also loved it, I can see this in my weekly menu.
So glad to hear it Sandra! We have been eating that A LOT!
I’m definitely going to make this. Looks FAB. My cousin introduced us to kale salad one year at Thanksgiving, and I haven’t been able to move past his recipe until I saw this one.
Thanks Margo – I hope you love it!
How super duper cute are your serving bowls! also nice manicure 😉
I think this recipe might have to break my kale virginity.
-Megan 🙂
I hope so – you have to come back and report how you like it!