Kale Chopped Caesar Salad

Refreshing, bright, and tangy perfection. 

2 large bunches of kale, chopped into bite size pieces and ribs removed

*You can also do ½ kale and ½ romaine lettuce 

1 shallot, minced

½ cup Caesar dressing of choice (store bought or homemade: see recipe below), more as needed 

1 avocado, sliced

½ cup Parmesan cheese, shredded or shaved

1/2 cup cherry tomatoes, halved (optional)

Croutons or something crunchy- I made roasted chickpeas (recipe below)

Salt and pepper to taste

-Add the kale to a large bowl and lightly coat with olive oil. Massage with hands for about 1 minute, until soft. This step is key!

-Add shallot, parmesan, and ½ of dressing to bowl.  

-Combine until combined and slowly add more dressing as needed. Less is more! -Top with chickpeas or your crunchy item. 

-Top with avocado and tomatoes. Salt and pepper to taste, and serve!

Roasted Chickpeas: 

1 cup cooked chickpeas, drained, rinsed, and dried on kitchen towel 

1 Tbsp olive oil, more as needed 

Salt to taste

Paprika, garlic powder, curry powder, or other favorite spices (optional)


-Preheat the oven to 425 F and line a large baking sheet with parchment paper.

-Spread dried chickpeas on baking sheet and toss lightly olive oil and a large pinch of salt.

-Roast for 15 minutes, or until golden brown and crispy to your liking . 

-Remove from the oven and toss with other spices if using. Do this while they are still hot. 

-Add to salads, soups, or eat plain as a snack!

*Can be stored at room temp for 2 days.


Caesar Dressing

*I love Ina Garten’s (Barefoot Contessa) Caesar dressing. This is not my own recipe.

1 extra large egg yolk (room temperature)

2 tsp Dijon Mustard

2 large cloves garlic, chopped

8 to 10 anchovy fillets (optional)

1/2 cup freshly squeezed lemon juice (3 lemons)

2 tsp salt

1/2 tsp freshly ground black pepper

1 ½ cups olive oil

1/2 cup Parmesan cheese, grated

-Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor.

-Process until smooth.

-With the food processor running, slowly pour the olive oil in, until thick.

-Add the grated Parmesan cheese and pulse 3 times.

-Add to salad and enjoy!


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