Kale Caesar Salad

5 from 3 reviews



For the caesar dressing

  • 1 cup greek yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons anchovy paste
  • 1 1/2 teaspoon gluten free worcestershire sauce
  • 1 1/2 teaspoon dijon mustard
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated parmigiano reggiano
  • salt and pepper, to taste

For the salad

  • 2 heads dinosaur kale, stems removed and thinly sliced
  • juice of 1/2 lemon
  • pinch of salt
  • 1/4 cup freshly grated parmigiano reggiano
  • 1/4 cup gluten free breadcrumbs
  • 1/4 cup sliced almonds


  1. In a food processor, pulse together all the ingredients for the caesar dressing until smooth. Taste to see if it needs extra salt and pepper.
  2. Place thinly sliced kale in a large bowl. Add lemon juice and salt, and use your hands to massage the kale. Set aside.
  3. Add breadcrumbs and sliced almonds to a food processor and pulse until mixture is broken down into a crumble. Add to a medium nonstick pan and place over medium heat. Sprinkle a small amount of salt in the pan and toss to toast the mixture until it’s golden brown and fragrant.
  4. Add freshly grated parmigiano reggiano and breadcrumb mixture to the bowl with the kale, pour over desired amount of dressing, toss to combined, then serve immediately!