Kale Caesar Salad

4.67 from 6 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Salad

Cuisine: Italian

Keyword: kale caesar salad

Servings: servings

Calories: 585kcal

Author: Lena Gladstone

Ingredients

1 bunch kale I prefer Lacinato (dinosaur/tuscan) Kale, stem removed and finely chopped
¼ cup parmesan cheese freshly shaved
4 tbsp Caesar dressing I prefer using homemade Caesar dressing, but store-bought works too
6 pieces bacon thick-cut, cut into 1” pieces or replace with 3 tbsp unsalted butter
1 ½ cup bread torn into smaller pieces

Instructions

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.
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.
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.

Notes

Remove the kale stems before chopping. They’re tough and fibrous, so skipping them makes the salad more tender.
Dry the kale completely after washing. Excess water will dilute the dressing and make the salad less flavorful.
Massage the dressing into the kale for a few minutes. This softens the leaves and helps them absorb the creamy Caesar flavor.
Let the dressed kale rest for 5–10 minutes before serving. It gives the leaves time to tenderize and soak up the dressing.
Use day-old bread for the croutons. It toasts better and holds its crunch when coated in bacon fat or butter.
Keep the croutons separate if making ahead. Add them just before serving so they stay crisp.
Shave the parmesan fresh. It melts slightly into the warm croutons and adds a rich, nutty flavor.
Swap bacon for butter or olive oil if you prefer a vegetarian version. The croutons will still be golden and flavorful.
Store leftovers in an airtight container for up to 3 days. The kale stays crisp, making it perfect for meal prep.
Add your favorite protein like grilled chicken, salmon, or tofu to turn this salad into a complete meal.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Nutrition