Kale "Caesar" Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
  • Nutrition Info
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5 cups shredded baby kale

3 breakfast radishes, thinly sliced

1 fennel bulb, thinly sliced

1/4 cup extra-virgin olive oil

Juice and zest of 1 lemon

Kosher salt


Kosher salt

1 clove garlic, peeled

1 oil-packed anchovy fillet

1 egg yolk

About 1 tablespoon extra-virgin olive oil


1/2 cup toasted breadcrumbs

1/4 cup grated Parmesan

1/4 cup chopped fresh parsley


  1. For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
  2. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.
  3. For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.