Kale Caesar Salad

This salad is a delicious way to incorporate kale in your diet if you are not a big fan of the leafy green. The citrus dressing helps tame the bitterness of the kale, and the crunch from the romaine gives it texture.

Serves 4-8


Lemon-lime Caesar dressing:

  • ¼ cup plain Greek yogurt

  • ½ cup freshly-grated Parmesan cheese

  • 3 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar

  • 4 tablespoons The Olive Scene Persian Lime Olive Oil

  • 1 teaspoons anchovy paste or minced anchovies, to taste

  • 1 teaspoons worcestershire sauce

  • 1 clove garlic, pressed

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon sea salt

  • ¼ teaspoon freshly grated black pepper

  • 3-4 tablespoons milk

  • 1 lime—sliced for garnish


  • 4 cups fresh kale, chopped fine or chiffonade

  • 4 cups chopped Romaine lettuce

  • 2 cups croutons

  • ¾ cup grated Parmesan cheese

  • cherry tomatoes, cut in half

  1. For Caesar dressing: Add all ingredients except olive oil and milk to a small mixing bowl, and whisk together until combined and smooth. Whisk oil in a steady stream until incorporated and emulsified. Add in a tablespoon of milk at a time until the dressing reaches your desired consistency.

  2. Use immediately, or refrigerate in a sealed container for up to 3 days.

  3. Build the salad: Add the kale, romaine, croutons, Parmesan, and tomatoes to a large bowl. Toss with dressing until combined. Serve immediately.

*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning. Toast them up until crispy in a 375 degree oven. Then either crumble them up with your hands, or use a knife to chop them into small pieces.