Easy No Massage Kale Caesar Salad Recipe (2024)

This kale caesar salad recipe fuses the heartiness of kale salad and the bright, lemon-parmesan flavor of caesar salad—with none of the fuss! It’s easy and healthy, too, at just 170 calories per serving.

I wasn’t going to join the cult of kale; I wasn’t. But then again, of course.

It was the same thing with chambray shirts. I wasn’t I wasn’t I wasn’t. Until I was.

In reality, though, I’ve likedkale inall of its waysfor a few years now — aschips, massaged, as a garnish on deli platters — but I haven’t gone wildover it in the same way that Ididwith, say, brussels sprouts.

Most of the recipes forkaleanythingare fussy, and on a very basic level — simplya way to make a superfood that tastespretty blah on its own, digestible.

This kale, though? You don’t need to massage it. Or roast it. Or tell it it’s beautiful and worthwhile until thatbecomes true.

ButI didn’t create this recipe entirely by myself; Steve did. So, to give himsome credit, let’s talk about him.

To findthe rootsof this recipe we’d have to go back to thesummer of 2011, when we met. We were having our very firstphone conversation — he, a literary agent, and I, not a literary agent but still very muchloved by my mother. It was morning; I was wearing pajamas, living in Seattle. There was this book idea.

Ourtalkingwas easy, completely sensical. We laughed, talked about growing upchubby, our mutual food likes, our dislikes. And that was that. There was noone else I needed to consider.

Since then, he’s become one of my close friends. He’s met my clanand I’ve met his. We text often and brunch when we can find places with the right kind of bloody marys — that is to say, spicy but not too heavy on the horseradish. We play Dominos together, if that clues you in to how spirited we are. I feel comfortable enough with Steve to make fun of himin front of his significant other.

Steve’s been telling me about this kale salad for a whilenow. “It’s so easy, Andie. I make it all the time,” he’d say. And finally, at a recentcookout, he brought it to the table.

It was simple and perfect. Not in the slightest what I would expect from such a short, sweet ingredient list. It was clean and bright and yet still satisfying. Knowing how healthy it was seemed only a perk.

Steve adds agenerous helping of Parmesan cheese — enough to really coat the leaves, because none of us wants to have that horriblespaghetti-eating experience where you run out of Parmesan after the top layer ofbites.

Enjoy it as a side for just about anything.

How To Make This Kale Caesar Salad – Step by Step

• To a small bowl, add the garlic and anchovy paste. Add the lemon juice and whisk to combine. Add the olive oil in a steady stream, while whisking constantly, to incorporate.
• To a large mixing bowl, add the kale. Pour the dressing over the kale and toss well to coat the leaves. Add the Parmesan cheese and toss again. Let the salad stand for at least 30 minutes to allow the kale to soften in the dressing, or better yet — up to 24 hours (covered in the fridge), before serving.

The Key To This Kale Caesar Salad – Anchovy Paste!

The key to maximizing the flavor of the vinaigrette—what gives it thatidentifiable CAESAR taste—is a small amount of anchovy paste. If you’re seafood averse, don’t worry; the anchovy doesn’t come through as fishy, just rich and slightlysalty. Of course you can use a tin of anchovies and simply mash with a fork (then measure out 1 teaspoon for this recipe), but I like to use anchovy paste, sold in a squeeze tube, because it’s easy and keeps for quite a while in the refrigerator!

How Healthy Is Kale?

Kale is definitely one of the healthiest and most nutritious plant foods in existence, making this Kale Caesar Salad, tasty and good for you!

Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties.

Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense foods on the planet.

Many powerful antioxidants are found in kale, including quercetin and kaempferol, which have numerous beneficial effects on health.

Kale is extremely high in vitamin C, an antioxidant that has many important roles in the body. A single cup of raw kale actually contains more vitamin C than an orange!

Which Kale Is Best For Salad?

Lacinato (or Tuscan or Dinosaur)Kale is super dark in color, a bit thinner in texture and appearance, and has wrinkles (but not curls) is great cooked and raw forsalads, but it has skinnier leaves so it’s easier to eat than otherkalesorts, which are tougher. It’ll be a bit richer in flavor and chewier than other kales.

Top Tips For This Kale Caesar Salad

• Allowing your kale caesar salad to rest for at least 30 minutes (or overnight) in the fridge allows the tough kale leaves to soften and lets the flavors marry.
• Tuscan kale is perfect for this salad.
• Rather than using a can of anchovies, you can take the easier route and use anchovy paste, which comes in a tube and keeps in the refrigerator for quite a while. Find it in the grocery store near the canned tomatoes!
• Serve the salad as a side dish or as a main course with salmon, shrimp, chicken, or tofu.

Check Out These Other Delicious Kale Recipes

Farro Salad with Kale

Quick Chicken Sausage Stew with Kale

Kale Smoothie

Spicy Shrimp Bucatini Pasta with Kale

Mediterranean Salmon with Sautéed Kale & Zucchini by Blue Apron

Spicy Kale and Coconut Fried Rice by Cookie + Kate

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