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Easy Chopped Kale Caesar Salad photo

Chopped Kale Caesar Salad

This Chopped Kale Caesar Salad is a vibrant twist on a classic! Crunchy, zesty, and creamy, it's a delicious side or light main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 4 cups finely chopped lacinato kale
  • 3 tablespoons olive oil
  • 1/2 cup panko breadcrumbs
  • 1/2 cup Greek yogurt
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil (for the dressing)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • Kosher salt to taste
  • Black pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Skillet
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Kale - Wash the lacinato kale thoroughly, remove tough stems, and finely chop the leaves. Place in a large mixing bowl.
  2. Step 2: Make the Crispy Panko Topping - In a skillet over medium heat, add 3 tablespoons of olive oil. Add panko breadcrumbs and stir until golden brown, about 3-5 minutes. Let cool.
  3. Step 3: Whisk Together the Dressing - In a bowl, combine Greek yogurt, 1 tablespoon olive oil, lemon juice, Dijon mustard, minced garlic, and anchovy paste. Whisk until smooth and creamy. Season with salt and pepper.
  4. Step 4: Combine Ingredients - Pour the dressing over the chopped kale and toss until well coated.
  5. Step 5: Add Cheese and Topping - Sprinkle grated Parmesan and toasted panko over the salad, toss gently.
  6. Step 6: Serve and Enjoy - Transfer to a serving platter or bowls and serve immediately.

Notes

  • Massage the kale to enhance flavor and tenderness.
  • Don't over-toast the panko; it should be golden, not burnt.
  • Adjust seasoning gradually to avoid over-salting.
  • Serve immediately for the best texture.