This delicious and easy to make Kale Caesar Salad is a fun twist on your favorite classic Caesar salad. Make it for dinner tonight!
I adore a good Caesar salad … yum! It’s definitely a classic for a reason.
It’s not the healthiest salad though, and a bowl of lettuce tossed with some croutons is not the most filling either.
So I decided to put a healthier spin on my fave salad, and this easy Kale Caesar Salad was born!
Kale Caesar Salad
Now, I’m not going to lie, this Kale Caesar Salad is not fat free.
It is filled with healthy ingredients though, and it will keep you satisfied a lot longer than a traditional Caesar salad would, making it a much better meal choice.
Plus, it tastes amazing … seriously, you are going to love this salad!
It’s also easy to make.
You’ll start with the crunchy, garlicky croutons. Select a firm white bread for these croutons—I used Pepperidge Farms Hearty White—for the best results.
Next, you’ll massage olive oil and a little salt into the kale.
I know that may sound weird, but it helps to soften up the kale, so don’t skip that step.
The kale, along with grape tomatoes, white beans, and Parmesan cheese, gets tossed together with an amazing vegetarian Caesar Salad Dressing.
It’s my take on the traditional Caesar dressing. There’s no raw eggs, Worcestershire sauce, or anchovies here, making it perfect for vegetarians.
Top this yummy Kale Caesar Salad with your homemade garlic croutons and hard boiled eggs, and dinner is ready!
This delicious Kale Caesar Salad is a tasty vegetarian twist on the classic recipe!
- 4 slices firm white bread
- 3 tablespoons melted butter
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 large eggs
- 2 bunches kale
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 pint grape tomatoes, halved
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 cup shredded Parmesan cheese
- 1 large clove garlic, minced
- 1/2 lemon, juiced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon soy sauce
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup extra virgin olive oil
Preheat oven to 375 degrees.
Remove crusts from bread, then cut into 1-inch cubes and place on a baking sheet.
Bake croutons for 7 to 10 minutes or until lightly browned.
Mix together melted butter, minced garlic, salt, and pepper.
Pour butter mixture over croutons and toss well.
Return croutons to baking sheet, then bake for another 7 to 10 minutes or until browned and crunchy.
Remove from oven and set aside.
Bring a medium pot of water to a boil. Carefully lower eggs into boiling water with a slotted spoon.
Return water to a boil, then reduce to a simmer. Simmer eggs for 14 minutes.
Drain eggs, then rinse under cold water (or place in an ice bath) until cool.
Remove shells from eggs, then cut in half. Set aside.
While eggs are cooking, remove kale from stems, then slice leaves about 1/2-inch thick.
Place kale in a large bowl, then drizzle with olive oil and sprinkle with 1/2 teaspoon salt.
Use your hands to massage the oil and salt into the kale for about 2 minutes. Set aside.
Mix together garlic, lemon juice, Dijon, soy sauce, mayonnaise, salt, and pepper.
Whisk oil into dressing until smooth. Set aside.
Pour dressing over kale; toss well to coat.
Add tomatoes, beans, and 3/4 of the Parmesan to the kale. Mix well.
Transfer salad to bowls. Top with remaining Parmesan, croutons, and hard boiled eggs.
Serve immediately. Enjoy!
What is your favorite kind of salad?