Shredded Kale Caesar Salad Recipe | Salad Recipes | PBS Food

Shredded Kale Caesar Salad

Kale Caesar Salad recipe

This kale-based spin on a classic Caesar salad is sure to be a hit on your table. Perfect for a Summer dinner or party. Watch a fun video from Kitchen Vignettes featuring a cameo from Lucy the Dog!



  • For the Salad:
  • 1 extra-large bunch of kale or 2 regular-sized bunches
  • 1 to 2 cups croutons or chopped cherry tomatoes
  • 4 oz freshly grated parmesan or pecorino romano cheese
  • For the Dressing:
  • 6 cloves garlic
  • 1 large bunch parsley (or 2 small bunches)
  • 1 small jar of capers, drained (about 2 to 3 tbsp.)
  • 3 anchovy fillets
  • Zest of 1 organic lemon
  • Juice of two organic lemons
  • 1 egg yolk
  • 2 tbsp. sherry vinegar
  • 1 tbsp. dijon mustard
  • 3/4 cup olive oil


  1. Rinse and dry the kale. Roll up the leaves tightly, 3 or 4 at a time, and shred (chiffonade) them as finely as possible. You can remove the stems before you do this if you wish. Place the shredded kale in a large salad bowl.
  2. On a cutting board, chop the garlic, capers, parsley, anchovies to a pulp (a mortar & pestle will also do the trick).
  3. Transfer this paste to a medium bowl and add the egg yolk, mustard, sherry vinegar, lemon juice and zest. Mix together well.
  4. Gradually whisk in the olive oil, pouring it in a thin, slow stream. Whisk well. Add salt and pepper to taste.
  5. Pour the dressing on the shredded kale and toss. If you find the dressing to be too much for one salad, immediately refrigerate the unused amount and use it within 2 to 3 days.
  6. Let the salad stand for 15 minutes before serving to let the flavors meld together.
  7. Garnish with grated cheese and cherry tomatoes or croutons.
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