Recipe courtesy of Kardea Brown

Kale Caesar Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound (about 2 bunches) Tuscan kale

1 cup grated Parmesan 

1/2 cup mayonnaise 

3 tablespoons olive oil 

1 tablespoon Worcestershire sauce 

3 cloves garlic, grated 

2 anchovy filets 

Zest and juice of 1 lemon 

Kosher salt and freshly cracked black pepper 


  1. Stem the kale and cut it into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
  2. Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.