Our lemon kale Caesar salad is a fresh take on the classic, featuring crisp kale in place of romaine. Tossed in a creamy, lemony dressing and topped with buttery croutons, crunchy bacon, and Parmesan cheese, this version is bold and packed with flavor!
It’s an easy salad to make in advance and leftovers hold up well so you can rest assured your next-day lunch salad will be just as fresh and tasty.
This is our latest iteration of a traditional Caesar salad and we know you’ll love it just as much as the other variations we’ve shared! Check out our salmon Caesar salad and little gem Caesar.
It has the same classic elements that make a Caesar a Caesar- a creamy tangy dressing, crisp greens, salty Parmesan cheese and crunchy croutons.
Fresh kale is the base of this lemon kale Caesar salad recipe, and when it comes to the rest of the prep time, you can choose how involved you want it to be.
Use a creamy dressing from the store for a very low maintenance salad, or make your own with simple dressing ingredients!
And while pre-made croutons are a great option, homemade croutons like these Sourdough Croutons and our Homemade Garlic Croutons might just be the way to go if you have the time.
Why This Recipe Works
Lemon kale Caesar salad is easy, flavorful and versatile- the trifecta needed for the perfect salad.
The best part is that the sturdy kale holds up well as leftovers, which means you can incorporate this recipe into your weekly meal prep and also enjoy fresh and crisp next-day leftovers
Lemon kale Caesar salad is:
- a filling salad that works as a side or main course
- a great way to enjoy raw kale
- made with wholesome ingredients
- delicious and full of flavor!
The Ingredients
The homemade Caesar dressing is tangy and savory and definitely worth that extra step, but if you’re pinched for time you can always swap in a creamy Caesar dressing from the grocery store.
To make lemon kale Caesar salad, you will need:
- garlic
- egg yolk
- freshly squeezed lemon juice
- anchovies
- Dijon mustard and yellow mustard
- Worcestershire sauce
- light olive oil
- black or white pepper and salt
- fresh Parmesan cheese
- Tuscan kale
- croutons
- bacon, cooked crisp and chopped
If you like this recipe, try our apple kale cranberry salad.
The Recipe Highlights
Here’s a quick look at the process but be sure to scroll down to the bottom of the page to view the full recipe card.
Make the Caesar dressing: In a food processor, combine all of the dressing ingredients except for the Parmesan. Process until smooth, then stir in the cheese.
Tear the kale leaves from the ribs (the tough stem) and toss the ribs. Chop the kale into small pieces and add it to a large bowl.
Sprinkle it with lemon juice and massage kale for 30 seconds. If time permits, you can let it sit for up to 1 hour so the acids in the lemon juice tenderize the kale and mellow the bitter flavor.
Toss the kale with a little bit of salad dressing. Mix well and add more dressing if desired. Store any leftover dressing in the fridge.
Add the croutons, Parmesan cheese, bacon and extra toppings or garnishes like lemon wedges (optional) to the salad. Toss and serve in salad bowls.
Tips for Success
- If you’d like to make the salad ahead of time, keep the croutons separate until it’s time to serve.
- This kale Caesar salad will keep well in the fridge for up to five days stored in an airtight container. It will stay fresh if you don’t add the croutons. If they are added, they’ll get soggy sitting in the salad for that long.
- You can use a high-speed blender, food processor or stick blender to make the dressing.
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Lemon Kale Caesar Salad
Ingredients
For the Dressing (or use store-bought)
- 3 cloves garlic grated or minced
- 1 egg yolk pasteurized, room temperature
- ¼ cup lemon juice fresh squeezed
- 1 or 2 anchovies
- 2 tablespoons Dijon mustard
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- ½ cup light olive oil
- ¼ teaspoon black or white pepper
- Salt to taste
- ½ cup finely shredded Parmesan cheese
Lemon Kale Caesar Salad
- 2 bunches Tuscan kale
- ¼ cup lemon juice
- 2 cups croutons
- ½ cup freshly grated parmesan cheese
- 6 slices bacon cooked crisp and chopped
Optional Extras
- 2 hard boiled eggs peeled and sliced
- 1 grilled chicken breast sliced
- 1 avocado sliced
- 3 tablespoons almond slivers
Instructions
Make the Dressing
- In a food processor, combine all the ingredients for the dressing except for the Parmesan cheese. Process until smooth, then stir in the cheese. Alternatively, you can use a stick blender.
For the Salad
- Tear the leafy part from the kale ribs and discard the ribs. Chop the kale into small pieces and add to a large salad bowl.
- Sprinkle the kale with lemon juice and massage for 30 seconds. If you have time, let the kale sit for 30 minutes to 1 hour. The acid in the lemon juice will help tenderize the kale and make it less bitter.
- Toss the kale with 3 to 4 tablespoons of salad dressing. Mix well and add more dressing if you prefer extra. Store any leftover dressing in the fridge.
- Add the croutons, Parmesan cheese, bacon, and additional toppings if using. Toss and serve.
