This eggless Kale Caesar Salad is a fresh and healthy take on the traditional Caesar. By swapping romaine for nutrient-rich kale and using an egg-free dressing, parmesan cheese, golden croutons, and a zesty dressing.
This is the perfect side dish to a hearty bowl of sausage tortellini soup and a side of crunchy garlic bread!
Try my other salad recipes like Creamy Burrata Tortellini Salad, Spinach Salad with Strawberry Dressing, or my Arugula Salad with Goat Cheese.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
If you like traditional Caesar Salad, you'll love Kale Caesar because it's:
- egg-free and perfect for those avoiding raw eggs
- healthy twist of kale adds nutrients and texture compared to romain
- versatile as a side, starter or main salad
- make ahead salad option since kale holds up well even when dressed a bit early
- customizable add-ins like chicken, shrimp or chickpeas
If you like healthy foods, try my Homemade Kale Chips for a healthy and nutritious snack.
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Best Way to Prepare Kale
The four most common types of kale are Curly Kale, Tuscan Kale, Red Russian Kale and Baby Kale.
Curly kale is the most widely available type and has a slight bitter taste.
Tuscan Kale is dark green and has a mild and slightly sweeter taste than curly kale.
Red Russian kale has a reddish tinge, tender and sweeter with a more delicate flavor.
Baby Kale is young tender kale leaves harvested early with a milder flavor and softer texture making it ideal for smoothies.
Always submerge and wash your kale in cool water before use.
Kale stems can be dense, chewy and unpleasant to eat. Many people remove the stems prior to cooking.
For kale types like Black Kale where the leaves are tougher, use a knife and run it along the side of the stem on both sides to remove it. Then cut the remaining leaves in to smaller pieces using a knife or scissors.
For kale that is more tender, just rip the leaf from the stem and chop.
Ingredients
To make eggless Kale Caesar Salad you'll need: Kale, olive oil, anchovies or anchovy paste, lemon juice, garlic, parmesan cheese, salt, bacon and croutons.
For exact measurement details and directions see recipe card...
How to Make Kale Caesar Salad at Home
In a small bowl, combine anchovy paste with olive oil. Set aside.
Remove stem from kale, chop and wash the kale in cool water. Drain water using a colander and let kale sit so that any excess water drips out.
Drain water using a colander and let kale sit so that any excess water drips out.
Add lemon juice, finely chopped garlic and olive oil and mix. Place kale in a large bowl and pour olive oil mixture over kale. Mix well. Add parmesan.
Taste and add salt if needed. (cheese will be salty) Add more olive oil if salad is to dry. Add pieces of bacon and croutons. Mix well and serve or chill until served.
Storage:
Unlike other salads, kale caesar salad can hold up for up to a day refrigerated. Just add the croutons before serving.
This salad must be eaten the same day it is made. Using kale instead of romaine lettuce does prolong the freshness of the salad compared to regular romaine because kale is a bit tougher to break down.
Top Tips
Use fresh lemon juice to brighten the dressing and balance flavors.
Grate fresh parmesan for added freshness.
Serve the same day and refrigerate if not serving immediately.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Spinach - instead of using kale, use spinach as your base ingredient
- Anchovies - replace the anchovy paste with whole anchovies at a ratio of 1 anchovy for every ½ tbsp of anchovy paste
- Spice - add a little bit of spice like a hot chili chopped and mixed in with the salad.
- Add ins - add roasted chickpeas, avocado slices or grilled chicken to make it healthier
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Kale holds up better than lettuce, so the dressed salad lasts up to a day in the fridge. For best texture, add croutons just before serving.
Tuscan kale is tender and slightly sweeter, while curly kale gives more of a crunch. Either will do including black kale.
Other Salads to Try
Looking for other recipes like this? Try these:
Recipe Details
Homemade Kale Caesar Salad in Minutes without Eggs
https://easyhomemaderecipes.caEquipment
Ingredients
- 10 cups kale chopped, stems removed and washed
- 1 tbsp olive oil
- ¼ tsp anchovy paste (or less), optional
- 1 tbsp lemon juice
- ½ small garlic clove finely chopped
- ¼ cup olive oil or so
- ⅓ cup parmesan cheese
- pinch salt
- 3 slices bacon fried and broken to pieces
- 1 cup croutons
Instructions
- Remove stem from kale, chop and wash the kale in cool water. Drain water using a colander and let kale sit so that any excess water drips out.10 cups kale
- In a small bowl, combine anchovy paste with olive oil.1 tbsp olive oil, ¼ tsp anchovy paste
- Add lemon juice, finely chopped garlic and olive oil and mix.1 tbsp lemon juice, ½ small garlic clove, ¼ cup olive oil
- Place kale in a large bowl and pour olive oil mixture over kale. Mix well. Add parmesan.⅓ cup parmesan cheese
- Taste and add salt if needed. (cheese will be salty)pinch salt
- Add more olive oil if salad is to dry.
- Add pieces of bacon and croutons. Mix well and serve.3 slices bacon, 1 cup croutons
Notes
Top Tips
Use fresh lemon juice to brighten the dressing and balance flavors. Grate fresh parmesan for added freshness. Serve the same day and refrigerate if not serving immediatelyChopping Kale Tips
For kale types like Black Kale where the leaves are tougher, use a knife and run it along the side of the stem on both sides to remove it. Then cut the remaining leaves in to smaller pieces using a knife or scissors. For kale that is more tender, just rip the leaf from the stem and chop.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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