Kale Caesar Salad with Parmesan-Almond Croutons

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I’ve always thought kale and a good Caesar dressing would pair beautifully together, but had never tested the theory until now. I’m happy to report that my hypothesis was correct. This is a hearty kale Caesar salad, well-suited to a main course, or paired with a teeny bit of roast chicken or meat.

Kale Caesar Salad with Parmesan-Almond Croutons

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Kale Caesar Salad with Parmesan-Almond Croutons


  1. 2 heads Tuscan kale, zipped, chopped and cleaned (leave water clinging to leaves)
  2. 1/4 cup sliced almonds
  3. 1/4 cup shredded Parmesan
  4. 1/2 teaspoon coriander
  5. 1/8 teaspoon cayenne pepper
  6. Sea salt and freshly ground black pepper, to taste
  7. Real Caesar Dressing


Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan and then spin dry and transfer to a large bowl.

While kale is cooking, toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula and let brown for another 1-2 minutes on the other side. Remove pan from heat.

Toss kale with Real Caesar Dressing and divide among 4-6 plates (depending on whether it’s a main course or an accompaniment). Top with Parmesan kale croutons.


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