This easy kale Caesar salad is made with curly kale, creamy homemade Caesar dressing, Parmesan cheese, and optional toasted panko breadcrumbs for the perfect crunch.
I love any excuse to make a Caesar salad. Whether it’s tossed with crisp romaine, shredded Brussels sprouts, or wrapped up for lunch, my homemade Caesar dressing is always a favorite. But this easy kale Caesar salad has become one of my go-to versions because curly kale is hearty enough to stand up to the dressing without getting soggy. In fact, I think it tastes even better after it has had a little time to chill in the refrigerator, making it perfect for meal prep.
Serve this kale Caesar salad alongside air fryer chicken thighs or rotisserie chicken for an easy dinner, or pair it with pizza night, a cozy bowl of minestrone soup, or hearty pork ragù. Add a handful of toasted panko breadcrumbs on top for extra crunch, or skip them if you prefer a more classic Caesar salad.
ingredients to make kale caesar salad
The ingredients for this kale Caesar salad are simple, but they come together for a tangy, flavorful salad with plenty of texture. I like to use gluten-free panko breadcrumbs for a light, crispy topping, but regular panko works just as well. If you’re in a pinch, crushed croutons make a great substitute.
- Curly kale: Curly kale is sturdy enough to hold up to the creamy Caesar dressing, making this salad perfect for meal prep and leftovers.
- Lemon juice + olive oil: Massaging the kale with a little lemon juice or olive oil softens the leaves and helps mellow their natural bitterness.
- Caesar dressing: Homemade Caesar dressing adds the best flavor, but your favorite store-bought dressing works just as well.
- Parmesan cheese: Freshly grated Parmesan adds the salty, nutty flavor that every Caesar salad needs.
- Black pepper: A few cracks of freshly ground black pepper add just the right amount of bite.
- Toasted panko breadcrumbs: I toast panko breadcrumbs in butter until golden and crisp for an easy, crunchy topping. Use regular or gluten-free panko, or substitute crushed croutons if that’s what you have on hand.
how to make kale caesar salad
This kale Caesar salad couldn’t be easier to make. The full instructions are in the recipe card below, but here are a few step-by-step photos to walk you through the process.
How to Soften Kale for Salad
Add the chopped kale to a large salad bowl and drizzle with lemon juice, olive oil, or both. Massage the kale with your hands for 1–2 minutes until the leaves become darker, softer, and more tender. Let the kale rest for about 10 minutes before tossing with the dressing.
Assemble the Kale Caesar Salad
- Toast the panko breadcrumbs in butter until golden and crisp, if using.
- Add the Caesar dressing and toss until the kale is evenly coated.
- Finish with freshly grated Parmesan cheese, black pepper, and the toasted panko breadcrumbs before serving.
Make Ahead and Storing Leftovers
Making Ahead
Curly kale is perfect for meal prep because it holds up well to creamy Caesar dressing. You can massage the kale and toss it with the dressing several hours ahead, or even the day before serving. Add the toasted panko breadcrumbs just before serving so they stay crisp.
Storing Leftovers
Store leftover kale Caesar salad in an airtight container in the refrigerator for up to 2 days. The kale stays tender, though the toasted panko breadcrumbs will soften over time. If possible, store the breadcrumbs separately and add them just before serving.
easy kale caesar salad with (optional) toasty panko breadcrumbs
Ingredients
- 1 large bunch curly kale, stems removed and chopped into bite-sized pieces
- 1/2 tablespoon olive oil
- 1/2 tablespoon fresh lemon juice
- ½ cup Caesar dressing - homemade or store-bought, or more to taste
- ¼ cup freshly grated Parmesan cheese - canned grated is fine in a pinch, but fresh takes it to the next level
- Freshly cracked black pepper, to taste
Optional Toasted Panko Breadcrumbs
- 1 tablespoon butter - or ghee
- ½ cup panko breadcrumbs - regular or gluten-free
Instructions
- Add the chopped kale to a large salad bowl. Drizzle with the olive oil and lemon juice, then using your hands, massage the kale for 1–2 minutes until softened. Let rest for about 10 minutes.
- If making toasted panko: melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and cook, stirring often, until golden brown and crisp, about 3–5 minutes. Remove from the heat and let cool slightly.
- Add the Caesar dressing to the kale and toss until evenly coated.
- Top with the Parmesan cheese, freshly cracked black pepper, and toasted panko breadcrumbs. Toss lightly or serve with the toppings sprinkled over the salad.
- Serve immediately, or refrigerate until ready to serve.
Notes
- Curly kale is my favorite for this recipe because it stays crisp and holds up well to the dressing.
- Homemade Caesar dressing gives the best flavor, but a good-quality store-bought dressing works just as well.
- Toasted panko breadcrumbs add a buttery crunch, but they’re completely optional if you prefer a more classic kale Caesar salad.
- Leftovers keep well in the refrigerator for up to 2 days. For the best texture, store extra toasted panko separately and add just before serving.
- nutrition info is for 1 heaping cup of salad, as a side salad.
Nutrition
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