If you’re a fan of classic the Caesar salad (seriously, what’s not to like?) we dare you to try our version with lemon-massaged kale and homemade Greek yogurt dressing. This lemon kale Caesar salad features all the best parts of its classic counterpart– crunchy bread, decadent dressing, and shavings of Parmigiano Reggiano. But is given a remix with the addition of deliciously bitter kale, roasted chickpeas, crunchy pepitas, and lemon panko breadcrumbs. This healthy, hearty salad is filling enough for dinner yet quick enough to whip up for a lunch any day of the week.
Kale Yeah!
Kale is a super nutrient-dense food and so delicious when prepared correctly. Whether roasted into crispy kale chips or simply sautéed with garlic, it’s clear that this is one food trend that is here to stay. If you’re a fan of kale and have ever tried cooking with it at home, you may have tried a nibble of it raw to see what it’s like (and, quite frankly, you may have been a little disappointed).
While cooked kale is deep in flavor and has incredible texture, raw kale can be a little bit grassy tasting and a lot a bit tough to chew. Luckily, raw kale is easily flavored and tenderized by giving it a quick massage before tossing it in your favorite salad. All it needs is an abrasive (salt) mixed with a lubricant (extra virgin olive oil or lemon juice) and a few minutes of rubbing to transform into the most flavorful salad greens.
How to Make Lemon Kale Caesar Salad
This recipe for lemon kale Caesar salad can be broken down into 3 quick steps.
- Massage the kale: Prep the kale leaves by tearing or carefully cutting the leaf away from the stalk. Discard the stalks (or save for veggie stock) and thoroughly rinse and dry the leaves. Slice the leaves into ribbons and add to a large bowl with lemon juice and zest, a drizzle of extra virgin olive oil, and a pinch of kosher salt. Massage the kale by squeezing it and rubbing it between your fingers for about two minutes.
- Make the dressing: Combine lemon juice and zest with Greek yogurt, mayo, grated Parmigiano Reggiano, anchovy paste, garlic, kosher salt, and cracked black pepper. Blend until smooth with an immersion or standard blender.
- Preparing the toppings: Roast panko breadcrumbs and chickpeas in a 375° preheated oven. Both the panko and the chickpeas get a little coating of extra virgin olive oil, kosher salt and cracked black pepper before roasting and should be tossed halfway through the cook time. Once the panko bread crumbs come out of the oven, toss with fresh lemon zest and set aside to cool. Slice two avocados and make shavings from a wedge of Parmigiano Reggiano with a vegetable peeler.
Once all your ingredients are prepped, roasted, and ready, toss them together with the Greek yogurt Caesar dressing and transfer to a large serving bowl. Enjoy as a main or side dish!
Lemon Kale Caesar Salad
Ingredients
Greek Yogurt Caesar Dressing
- 2 lemons, zest and juice, zest of 1 reserved for panko breadcrumbs
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup Parmigiano Reggiano, finely grated
- 2 teaspoons anchovy paste
- 1 clove garlic, minced or grated
- kosher salt and cracked black pepper, to taste
Lemon Kale Caesar Salad
- 1 15.5 ounce can chickpeas , drained and rinsed
- 1 cup panko breadcrumbs*
- 4-6 tablespoons extra virgin olive oil
- kosher salt and cracked black pepper, to taste
- 2 bunches kale, About 1 lb total. Tuscan, curly, or a combination of both
- 1 lemon, zest and juice
- 1/2 cup roasted pepitas, pumpkin seeds
- 1/3 cup Parmigiano Reggiano, shaved
- 2 large Hass avocados, sliced
Instructions
Greek Yogurt Caesar Dressing
- Zest and juice the two lemons. Reserve zest of one of the lemons for lemon breadcrumbs.
- Combine the juice of the two lemons and the zest of one lemon with the Greek yogurt, mayo, grated Parmigiano Reggiano, anchovy paste, and garlic. Blend until smooth with an immersion blender or standard blender.
- Taste the dressing before adding kosher salt and cracked black pepper. It's best to salt after all the ingredients are combined because the anchovy paste and the Parmigiano Reggiano will add their own saltiness. Blend again to mix and set aside.
Lemon Kale Caesar Salad
- Preheat the oven to 375°. On a small sheet tray, toss the panko breadcrumbs with a drizzle of extra virgin olive oil, kosher salt, and cracked black pepper to taste. On another small sheet tray, toss the drained and rinsed chickpeas with extra virgin olive oil, kosher salt, and cracked black pepper to taste.
- Roast the panko for 8-10 minutes, tossing the panko about halfway through. When done, allow to cool. When the panko is cooled, mix with the zest of one lemon reserved from Greek yogurt Caesar dressing.
- Roast the chickpeas for 20-25 minutes, tossing about half way through. When done, allow to cool slightly.
- While the toppings are roasting, tear the leaves away from the stalks of the kale. Discard the stalks and throughly rinse and dry the leaves. Slice the leaves into ribbons and add to a large bowl.
- To the kale leaves, add the zest and juice of one lemon, a drizzle of extra virgin olive oil and a pinch of kosher salt. Massage the kale for about two minutes.
- To the kale add about 2/3 of the Greek yogurt Caesar dressing and toss to combine. Reserve a small amount of the panko, chickpeas, and pepitas for garnish, and add the remainder to the salad and toss.
- Transfer to a serving bowl before topping with slices of avocado and the reserved panko, chickpeas, and pepitas for garnish. Using a vegetable peeler, shave the Parmigiano Reggiano over top. Top with cracked black pepper and serve with the remaining Greek yogurt Caesar dressing on the side.
Equipment
- blender or immersion blender
Notes
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