Crunchy, salty, sour, cheesy? Who would say no to that combo?! Casesar salad has always been one of my favorite salads. I absolutely love the crunch of lettuce coasted in creamy garlic dressing and fresh lemon juice. This slight twist on the Italian classic adds a little variety to an old favorite.
Why Kale?
First off, there is no doubt in anyone’s mind that traditional romaine lettuce is a crowd favorite for this salad. On top of the flavor and crunch, romaine lettuce holds high levels of folic acid, calcium, magnesium, potassium, vitamin C, and vitamin K. Told about your micronutrients!
Kale, on the other hand, has a heartier texture and slightly more bitter flavoring, making the overall feel of the dish different. In addition to the variety on your tongue, kale has high levels of vitamins A, K, and C, as well as high fiber amount if you include the stalks. Both options are great, just different.
Why did I use kale for this recipe? Well, while we grow both romaine and kale in the garden during the spring and summer, our kale was able to withstand the wildfire smoke much better than the more delicate greens and therefore I had more of it to use.
Ingredients
- Kale
- Olive oil
- Lemon
- Parmesan cheese
- Croutons
. There are a billion varieties of kale. Lacinato is my favorite to work with because it’s easiest to wash properly, but each variety has a slightly different texture and flavor, so find your favorite!
. For a recipe where olive oil is front and center, I recommend splurging a bit on the nicer stuff. Extra virgin, in a dark glass bottle is best. I used to think that it didn’t matter between brands and packaging, but upon a little investigation, the better quality ones do taste stronger and less bitter.
. Get whatever kinds of parmesan cheese and croutons you prefer! This salad is pretty customizable.
How to Make this Salad
No matter what kind of kale you’re working with, it can be a little challenging to clean. If it looks particularly dirty, try ripping into bite sized pieces, then massaging the dirt off in a large bowl of cold water. Rinse and drain. Add the kale to a large bowl with the oil, the massage by hand gently until the leaves have darkened and it feels coated and soft. Toss with the cheese and the lemon zest, then top with croutons and my Caesar Dressing.
What to Pair this with
Caesar salad is Italian in origin, so to play it safe pair it with a pasta dish of basically any kind. If you want to stay a bit more on theme, try it with some parmesan crusted potato wedges and lemon seared salmon, coming soon to Resume Recipes!
Kale Caesar Salad
Ingredients
- 2 bunches lacinato kale, approximately 4 cups
- 1 tbsp olive oil
- 2 tbsp lemon zest
- 2 cups shaved or shredded parmesan cheese
- 2 cups croutons, optional
Instructions
- Rinse your kale and slice or tear into bite sized strips.
- In a large bowl, massage oil into the kale strips with your clean hands for about a minute or until the kale leaves have bruised just a hair and have softened enough to eat raw.
- Toss in zest and shaved parm.
- Top with croutons and caesar dressing.
Notes
- A good way to test if your kale is massaged enough is to taste a piece.
- If your kale is really buggy, which can sometimes happen, fill a large bowl with cold water and put the strips in the bowl, then manually agitate the water. The bugs should detach and float in the water. Then you can take the kale out and rinse it.
- If you're making ahead, leave the croutons out or they'll get soggy over time.