Kale Caesar Salad


This twist on the classic Caesar salad is heartier and healthier. Kale contains essential vitamins, minerals, antioxidants and anti-inflammatory compounds. Instead of anchovies, garlic and lemon give this salad a vibrant Italian bite while the naked goat cheese gives it a parmesan-like flavor. Any of the available varieties of kale will taste delicious. If you can’t find naked goat cheese, use regular parmesan. To make this a vegan dish, skip the cheese all together.


Serves 4




  • 1 bunch kale, rinsed and chopped into bite-sized pieces (Lacinato works best)

  • ¼-1/2 c. extra virgin olive oil

  • 1.5 lemons juiced

  • 2 cloves garlic, finely minced

  • Salt and pepper to taste

  • Pinch of red pepper flakes

  • 4 oz. naked goat cheese (optional)

  • Toasted pine nuts or walnuts




  • Place the kale in a large salad bowl

  • In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until emulsified.

  • Stir the dressing into the kale until all pieces are coated. Add the cheese and nuts and let it marinate for at least 3 hours. (Though overnight is even better.)