easy meal

Kale Caesar Salad Recipe

Layers of homemade dressing and crunchy bacon croutons make up this Kale Caesar Salad Recipe. Not only does it make for a hearty appetizer, but the leftovers last all week in the fridge! Perfect for meal prep and potlucks.

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large salad in a white bowl topped with bacon, cheese, and croutons

Recipe For Kale Caesar Salad

A classic caesar salad with creamy dressing, crunchy croutons, and crispy bacon is the perfect pairing for Spaghetti, Caprese Chicken, or Tuscan Salmon. The only downfall? There isn’t much nutrition and the soggy romaine does not make for great leftovers.

Add a little more nutrition and life to your meal with this Kale Caesar Salad Recipe. The long-lasting kale leaves make this rich and buttery salad the perfect option to bring to potlucks or for Sunday meal prep. Plus, with the homemade caesar dressing and crispy bacon croutons, the flavors go from good to great!

I truly can’t get enough of this easy kale caesar salad recipe. I can fully assemble it (dressing and all) to bring to family cookouts, or snack on the leftovers all week long. Plus, with my favorite sliced baked chicken on top, it’s a filling, light, and healthy meal!

womans hands peeling kale leaves from the stem

Which Kale Is Best For Kale Caesar Salad?

Kale is a healthy leafy green that comes in a few varieties with the most popular being curly and flat-leafed. The best kale for caesar salad is lacinato (or dinosaur) kale because the flat leaves don’t take as much effort to soften. Curly kale (green or red) is a great choice too!

torn bread pieces, shaved cheese, and raw bacon in small white bowls next to kale

Kale Caesar Ingredients

Kale – I much prefer kale to the traditional romaine lettuce in a caesar salad. Not only is this leafy green loaded with nutrients, but the leaves hold their texture longer. This makes a kale caesar salad perfect for meal preppers!
Caesar dressing – My Classic Homemade Caesar Dressing is so creamy, peppery, and way better than storebought. It’s easy to make with only 7 ingredients and you can store it away for up to 2 weeks.
Parmesan – A strong, fresh cheese gives the kale salad a touch of creaminess and salt. Freshly shaved parmesan is best!
Bacon croutons – This is what really makes the salad special. Toasting homemade croutons in bacon fat gives this salad so much richness and an unforgettable bite. Plus, the crispy bacon pieces add a nice crunch!

womans hands chopping kale on a wood board

How Do You Make Kale Caesar Salad?

Massage the kale: Place the washed and cut kale in a large bowl. Pour some of my Classic Homemade Caesar Dressing on top and use your hands or 2 forks to rub and massage the dressing into the leaves.
Make the bacon croutons: Crisp the bacon pieces in a skillet over medium heat. Transfer them to a paper towel-lined plate, then toast the bread pieces in the same skillet with the bacon fat. Toss them often until the croutons are crisp.
Assemble the salad: Place the dressed kale on a serving platter and top with bacon pieces, croutons, and shaved parmesan. Add a little more dressing if you like, or serve right away!

How Do You Soften Kale For A Salad?

Is raw kale a little too bitter for your taste? Not to worry! Use your fingers to gently rub and massage the homemade caesar dressing into the leaves. After a few minutes, the kale will soften, tenderize, and be much more enjoyable to eat.

close up of a large salad in a white bowl with shaved cheese, bacon, and croutons on top

Kale Salad Variations

Add your own personal touch to this caesar salad recipe by using different flavors or ingredients. Here are some of my favorite ways to change it up:

Not a fan of bacon fat? Toss the croutons in a skillet with melted butter instead.
To make a vegan kale caesar salad, swap the homemade dressing for a vegan alternative, use crispy chickpea croutons, and vegan bacon instead.
Make your kale salad a little more hearty by adding avocado chunks, grilled chicken breast, hard-boiled eggs, chicken kabobs, chickpeas, hemp hearts, or tofu.

large caesar salad in a white bowl next to small bowls of croutons, cheese, and bacon

Can I Make It Ahead Of Time?

Kale is one of the best greens to use in meal prep dishes, like an easy kale salad, because it holds its texture so well! Dressed and massaged kale stores nicely in the fridge for up to 3 days. Pair the salad with baked chicken or roasted salmon for healthy and filling lunches all week long!

More Savory Salad Recipes

Did you try this Kale Caesar Salad Recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe

4.75 from 4 votes

Kale Caesar Salad Recipe

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Appetizer, Lunch, Side Dish

Cuisine: Italian

Keyword: 30 minute meal, caesar, dressing, healthy salad, kale, kale salad, salad, side dish, sides

Servings: servings

Calories: 585kcal

Author: Lena Gladstone

Ingredients

Kale Caesar Salad

1 bunch kale I prefer Lacinato (dinosaur/tuscan) Kale, stem removed and finely chopped
¼ cup parmesan cheese freshly shaved
4 tbsp Classic Homemade Caesar Dressing

Bacon Croutons

6 pieces thick-cut bacon cut into 1” pieces or replace with 3 tbsp unsalted butter
1 ½ cup bread torn into smaller pieces

Instructions

Kale Caesar Salad

Remove the stems from the kale. Rinse and pat dry or spin in a salad spinner.
Slice into 1/4 inch pieces and place them in a large bowl.

Bacon Croutons

In a pan, add 1” bacon pieces and cook until they're crisped to your liking. Transfer the bacon to a paper towel-lined plate.
In the same pan with the bacon fat, cook the torn pieces of bread until toasted and browned. Toss often to coat with bacon fat. If you don’t like bacon, use unsalted butter instead.

Assemble Salad

Pour my Classic Homemade Caesar Dressing over top. Massage the leaves with your hands until they're wilted and softe. Let the dressing and kale sit for at least 5-10 minutes while you make the bacon and croutons.
Add the dressed salad to a serving platter and add the bacon pieces, croutons, and freshly shaved parmesan on top. Enjoy with your favorite protein.

Nutrition

How To Cook Ribeye Steak In The Oven

by lena

Learn How To Cook Ribeye Steak In The Oven using the reverse sear technique. Cooking it low and slow achieves the perfect temperature every time and is a great method for those following a low-carb and keto lifestyle!

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sliced steak on a white plate with green sauce on top and roasted tomatoes on the side

Sometimes cooking steak can be very intimidating. Paying a pretty penny on the perfect cut only to end up over-cooking it is so heartbreaking! Learning how to cook steak the right way isn’t only great for your wallet but also benefits your steak-cooking confidence.

To me, ribeye is the perfect cut of steak. The beautiful marbling of fat throughout breaks down and cooks into the meat, making it deliciously tender and flavorful without elaborate seasoning. The flavor only gets even better it’s slow-cooked!

close up of a sliced steak on a white plate with green sauce on top

With the reverse sear method, you’ll learn how to cook ribeye steak in the oven perfectly every time. Mastering this easy technique also means you can easily juicy and tender steak to all of your low-carb and keto meals, like Keto Thai Steak Salad and Asian Lettuce Cups.

How To Buy The Perfect Ribeye Steak

To find the perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef. Here’s what to look for when searching for the perfect cut of ribeye steak:

A thick cut

Look for a steak that’s a minimum of 1 inch thick. You can even go up to 2 or 2 ½ inches like I have in this recipe.

Fatty, but not too fatty

The steak should be bright red, fresh looking, and have a marbling of white fat throughout. This marbling will result in a more tender cooked steak.

Avoid any steak with large pieces of outside fat or gristle running through it. This means there is less actual edible portion of the steak.

Ask the butcher

When all else fails, head to a butcher or the meat counter at your grocery store and ask for their advice. They are more than willing to help you find exactly what you need and point you in the direction of the best steak with the USDA PRIME seal.

raw steak on parchment paper next to salt, thyme, and garlic

Ingredients You’ll Need for simple steak recipe

Ribeye steak – A boneless, 2 to 2 ½ inch thick cut is best for this method. Make sure it has minimal amounts of gristle and is marbled evenly throughout.
Steak seasoning – A thick and juicy ribeye doesn’t need much to help bring out the flavor. A simple seasoning of fresh garlic, sprigs of thyme, and sea salt is all you need before this steak heads into the oven.
Compound butter – Slices of fresh, homemade, and creamy compound butter melt into the steak to add more flavor.
Chimichurri sauce – Homemade chimichurri pairs well with steak, offering it well-rounded flavors from the herbs.
Roasted tomatoes – Make this a meal with a few roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a pop of color and elegant presentation.

How To Cook Ribeye Steak In The Oven

Season the steak: Completely pat the steak dry with paper towels, making sure to dab the sides as well. Add the salt, smashed garlic, and thyme to both sides of the steak. Press the seasonings into all areas. If they aren’t sticking, add a little oil to the steak.

Cook the steak: Place the seasoned steak on a cooling rack on top of a cookie sheet. Bake on the middle rack in the oven for about 45 minutes or until it’s at the temperature you like.

Let it rest: Take the cooked steak out of the oven and loosely add a piece of foil over top. Leave it to rest on a cutting board for 15 minutes to help redistribute the juices inside. Meanwhile, preheat your skillet over high heat.

Sear the steak: Once the skillet is hot and smoking, sear both sides of the ribeye in the skillet until a crust forms on each side. Add slices of compound butter and let it sit, covered, for 1 minute while the butter melts into the steak.

Serve and enjoy: Slice the cooked ribeye on a cutting board against the grain to serve to a crowd or leave it uncut. Drizzle with chimichurri sauce, place the roasted tomatoes on the side, and enjoy with your favorite low-carb side dishes.

How Can You Tell A Steak Is Cooked?

The absolute best way to tell if a steak is cooked is by using an instant read thermometer. This will help ensure your steak is just the way you like and not over or undercooked. Use these temperatures as a guide:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

2 white plates holding steak and roasted tomatoes

Recipe Tips

Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.
Use a meat thermometer. This will help you with accuracy in making sure the steak is cooked perfectly without any guessing.
Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.
Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.
Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.

close up of a sliced steak on a white plate with green sauce and roasted tomatoes on the side

Frequently Asked Questions

All the answers to your questions are below:

Can I use the oven method with different cuts of meat?

You can cook other cuts of steak in the oven if you don’t have a ribeye. T-bone, New York strip, or filet mignon can all be cooked using this same method.

Can I cook this simple steak recipe only in a cast iron skillet?

You need to use a cooling rack over a cookie sheet to first cook the steak in the oven. Cooking it completely in a cast iron will dry out the meat and make the crust much less tender.

Does steak get more tender the longer you cook it?

This depends on the type of meat you’re cooking. Steaks with less fat become chewy and tough when cooked longer but tougher cuts of meat will actually be more tender as the fat and collagen have time to break down and absorb into the meat.

Which steak is most tender?

The most tender steak is usually filet mignon however it doesn’t have a high-fat content, resulting in a completely different flavor than a delicious and fattier ribeye. It’s all about personal preference! I am all about a ribeye.

Sliced steak on a white plate next to roasted tomatoes

What To Serve With This Simple Steak Recipe

Steak is such a versatile protein that pairs so well with many different side dishes. I especially like these low-carb sides to compliment the juicy ribeye:

More Meaty Dinner Recipes

If you enjoyed this steak recipe, you’ll love these other high protein favorites:

If you’ve mastered How To Cook Ribeye Steak In The Oven, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.52 from 80 votes

How To Cook Ribeye Steak In The Oven

Prep Time 5 minutes

Cook Time 45 minutes

searing 5 minutes

Total Time 55 minutes

Servings 4 servings

Calories 230kcal

Author Lena Gladstone

INGREDIENTS

Ribeye Steak

2 boneless ribeye steak, 1 ½" – 2" thick
12 sprigs thyme, 3 per side
8 cloves fresh garlic, peeled and smashed
generous amount of sea salt
compound butter, sliced
1/2 cup chimichurri sauce

Roasted Tomatoes

1 lb campari tomatoes
1 ½ tbsp olive oil
½ tsp sea salt

INSTRUCTIONS

Oven Cooked Ribeye Steak

Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the counter for 30 minutes to 1 hour.
Preheat the oven to 275°F. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet and lay the steak on top. Bake in the oven on the middle rack for 30-45 minutes (thinner steak will take 30 minutes, thicker will bake for 45 minutes) or until it’s at the temperature you like.
Remove the steak from the oven and allow it to rest for 15 minutes. Keep it warm by placing a loose piece of foil over top. Bake tomoatoes whilesteak rests.
While the steak is resting, heat a cast iron skillet or grill over high heat. Sear the steak for 3-7 minutes per side, depending on how well done you like your steak.
When it's done, add a few slices of compound butter on each steak. Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat against the grain to your desired thickness, or leave it uncut. Add to a plate, then drizzle with fresh chimichurri sauce and add the roasted tomatoes on the side

Roasted Tomatoes

Preheat the oven to 450°F.
Add the tomatoes to a baking dish or a cast iron skillet. Drizzle with olive oil and season with sea salt.
Bake for 15 minutes while the steak rests. Let cool for about 5 minutes before eating.

NOTES

To tell the steak is done: Use an instant read thermometer and these temperatures to cook the steak to your liking:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.

Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.

Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.

Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.

DID YOU MAKE THIS RECIPE?Be sure to post + tag @lenaskitchenblog on Instagram & use #lenaskitchenblog!

Nutrition Facts

How To Cook Ribeye Steak In The Oven

Amount Per Serving (4 g)

Calories 230 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 1g

Cholesterol 38mg13%

Sodium 363mg16%

Potassium 61mg2%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 11g22%

Vitamin A 24IU0%

Vitamin C 47mg57%

Calcium 11mg1%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

10 Minute Spicy Shrimp Lo Mein

by lena

A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.

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White bowl filled with yellow noodles, shrimp, and green onions. Small bowl with spicy sauce on the side.

Save time and money on your usual Chinese takeout with this 10 Minute Spicy Shrimp Lo Mein. Using a handful of ingredients, this recipe is exploding with flavor and is a great option when you need something quick or comforting.

Easy and flexible meals are what busy families crave, and this recipe is no exception. Every single element can be customized. Swap the shrimp for chicken, add tons of veggies, or experiment with new sauce ingredients. The options are endless!

The real star of this meal is the sauce. Made with a handful of ingredients, this homemade lo mein spicy sauce is both sweet and savory with a hint of umami flavor. It’s perfect for dressing up the noodles and complementing the flavor of the shrimp.

There are plenty of ways you can make this shrimp lo mein recipe your own, but I suggest trying it with baby bok choy and short ribs to make the whole meal feel just like your favorite takeout order.

What is shrimp lo mein?

Lo mein means “tossed noodles” in Chinese. The traditional recipe usually has 3 key elements: egg noodles, protein (seafood, beef, chicken… anything you like!), and sauce. You can also make it with vegetables, spicy or mild sauce, or with wontons.

You might think that chow mein and low mein are the same, but they have one slight difference: the noodles! Chow mein is made with fried noodles and low mein is made with steamed noodles. The sauce is the star of the show in lo mein dishes, whereas vegetables and meat are the main event in chow mein (just like stir fry).

6 white bowls holding shrimp lo mein ingredients

Ingredients you need for Shrimp Lo Mein

The homemade spicy sauce is the real star of this easy copycat takeout recipe. It’s loaded with flavor and will give the noodles a signature caramel color. The rest of the ingredients are simple and easy to find at most grocery stores.

Here’s what you need:

Lo mein noodles
Shrimp
Green onion
Sesame seeds
Olive oil
Homemade spicy sauce

What kind of noodles should I use?

You should be able to find fresh Chinese lo mein egg noodles in large grocery stores or at your local Asian market. Fresh is best but you can also use frozen or dried if that’s all you can find. There are many kinds of Chinese egg noodles at the store, so if you get confused, follow this guide to identify the differences.

When you’re in a pinch, long pasta will work as well. Use up the leftover spaghetti, linguine, or fettucini noodles in your cupboard when you make this dish.

Large pan with long, thin noodles, shrimp, and chopsticks.

How to make spicy shrimp lo mein

This super simple dish is ready to be enjoyed in only 10 minutes! Plus, you can save time and make the sauce a few days ahead of time.

Here’s how to make the recipe:

Make the sauce: Mix all of the spicy sauce ingredients into a small bowl and set aside.
Cook the noodles: Cook your lo mein noodles according to the package instructions (usually around 3 to 5 minutes). Drain and toss them with half the sauce and half of the green onions.
Prepare the shrimp: Sauté the peeled and dried shrimp on medium high heat in oil until both sides turn pink. To finish, add the rest of the sauce to the pan, toss, and cook for 1 minute.
Serve: Add a portion of the noodles to a bowl, top with some shrimp, and sprinkle with sesame seeds and green onions.

Closeup of noodles and shrimp with sesame seeds on top

Lo mein sauce

I whipped up a quick sauce for the shrimp lo mein using fresh garlic and ginger, fish and oyster sauce, sesame oil, soy sauce, Trader Joe’s Chili Onion Crunch, and lime juice. The noodles are bland on their own, so this combination of spicy, sweet, and umami flavors give it the boost it needs.

A traditional lo mein sauce recipe is usually made with a sesame oil base and mixed with a combination of soy sauce, oyster sauce, garlic, and ginger. Feel free to experiment if you aren’t a big fan of spice!

White bowl with yellow thin noodles, shrimp, and chopsticks

Substitutions and Variations

Add in as many vegetables as you want. Sautéed or steamed broccoli, baby bok choy, shiitake mushrooms, carrots, napa cabbage, or snow peas would all be delicious additions.
Want to switch up the protein? Make this lo mein recipe with grilled chicken or browned ground beef or pork instead.
You can replace the chili onion crunch in the sauce with a pinch of red pepper flakes, sriracha hot sauce, or your favorite hot sauce or chili oil.
Not a fan of spicy food? Just omit the chili onion crunch from the sauce recipe.
Use dark soy sauce if you can. This has the best flavor and will add color to the noodles. If you can’t find it, it’s ok to use regular or light soy sauce.
Looking for a vegetarian lo mein recipe? Sub the shrimp for lots of vegetables or tofu and omit the fish and oyster sauce.

White bowl with yellow thin noodles, shrimp, and green onions on top.

Storing

You can easily make the spicy sauce ahead of time and keep it in a jar in your fridge until you’re ready to make this recipe.

Leftover lo mein makes for a great lunch the next day (either hot or cold) or for a grab-and-go dinner. Store the leftovers in an airtight container in the fridge for 1 to 2 days.

To reheat, place the leftovers in a pan on medium heat and toss until warmed through. You can also heat the leftovers for 1 or 2 minutes in the microwave. Just make sure to leave the shrimp out until the last minute of heating so they don’t become overcooked.

2 white bowls with yellow thin egg noodles, shrimp, and chopsticks. Small white bowls with green onions, oil, and sesame seeds on the side.

Enjoy the lo mein with these recipes

These Asian-inspired dishes will pair well with your quick and easy lo mein:

Did you remake this 10 Minute Spicy Shrimp Lo Mein? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe

4 from 3 votes

10 Minute Spicy Shrimp Lo Mein

A quick and easy weeknight dinner that’s even better than takeout! Try my 10 Minute Spicy Shrimp Lo Mein when you’re craving a healthy meal with lots of flare.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dinner, Main Course

Cuisine: Asian

Keyword: 20 minute recipe, asian, dinner, easy, easy dinner, easy meal, seafood, weeknight dinner

Servings: servings

Calories: 652kcal

Author: Lena Gladstone