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For a special meal, I always crave a green salad, and this Caesar Salad with Kale, Romaine, and Shaved Parmesan is absolutely delightful! If you’re a fan of kale and Caesar dressing, this recipe is definitely one you’ll want to make over and over again!
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This amazing Caesar Salad with Kale, Romaine, and Shaved Parmesan might be a unique choice for a green salad to serve during Thanksgiving or Christmas, but I absolutely adore this recipe! Over the years, I’ve made it countless times, tweaking it to use baby kale, more Parmesan, and a touch of fish sauce instead of anchovy paste in the dressing. (You can also use Vegan Fish Sauce for a meatless option.)
The Caesar dressing recipe without raw eggs in this salad is truly fantastic, but even if you opt for bottled Caesar dressing, this salad will still be incredibly delicious. Feel free to use bottled dressing, especially during the holidays! Whether it’s on your holiday table or not, if you’re a fan of Caesar salad, I highly recommend giving this recipe a try!
This amazing Kale Caesar Salad is low-carb, Keto, Gluten-Free, and meatless, making it suitable for almost everyone. (Note: Parmesan is not strictly vegetarian, so omit it if needed.)
What ingredients do you need for this recipe?
(Please scroll down for the complete printable recipe or use the JUMP TO RECIPE link at the top of the page.)
- baby kale
- romaine lettuce
- shaved Parmesan (preferably from a block of Parmigiano Reggiano cheese)
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- fish sauce, preferably Red Boat Fish Sauce
- garlic puree
- Dijon Mustard
- Olive Oil
- sea salt and fresh ground black pepper to taste
Why add kale to a Caesar Salad?
While kale may not be everyone’s favorite due to its slightly bitter flavor, for kale enthusiasts like me, adding kale to a Caesar Salad enhances its nutritional value and flavor, resulting in a more interesting salad. Of course, you can skip the kale or use other greens if desired.
More recipes with Kale:
If you enjoy kale, you might also like Kale, Mozzarella, and Egg Bake, Pasta with Sausage and Kale, and Artichoke, Kale, and Ricotta Pie.
How to Make Caesar Salad with Kale, Romaine, and Shaved Parmesan:
(For the complete printable recipe, please scroll down or use the JUMP TO RECIPE link at the top of the page.)
- We used ice cold water in the salad spinner to crisp the baby kale; however, this step can be skipped if desired. Ensure the kale leaves are dry, then add them to the salad bowl.
- Chop the Romaine lettuce, wash, and dry well before adding it to the salad bowl.
- Blend together the fresh lemon juice, fish sauce, garlic, Dijon, olive oil, salt, and pepper to create the dressing.
- Using a vegetable peeler, shave large strips of Parmesan from a block of Parmigiano Reggiano cheese, then coarsely chop it with a knife (or use coarsely grated Parmesan from a jar).
- Toss the baby kale and Romaine together in a bowl with the desired amount of dressing.
- Add a generous amount of shaved Parmesan to the salad and toss again. That’s it!
- Season with fresh-ground black pepper at the table if desired.
- Enjoy the salad and start thinking about when you can make it again. (You can even pat yourself on the back if you eat this as a main dish salad or part of a healthy meal.)
- If making more than needed, refrigerate the greens and dressing separately and combine when ready to eat.
Make it a Low-Carb Meal:
This Caesar Salad with Kale, Romaine, and Shaved Parmesan is a fantastic low-carb side dish for a holiday meal. For more low-carb meal options, consider serving it with Grilled Chicken with Lemon and Capers, Pecan Crusted Salmon, Rosemary Mustard Grilled Chicken, Air Fryer Salmon with Mustard-Herb Sauce, or Grilled Boneless Pork Chops.
More Tasty Salads with Kale:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep, which features recipes that can be prepped or cooked on the weekend for meals during the week!
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