Paula Deen Kale Caesar Salad

Paula Deen kale Caesar salad is a quick Southern-style side salad made with lacinato kale, lemon, Parmesan and garlicky anchovy breadcrumbs, ready in 15 minutes. Try this easy healthy kale salad for cookout season or a weeknight dinner, since it's light, no-cook on the greens and big on flavor.

Rub the whole garlic clove around the bowl before adding the dressing, because that gives the salad a gentle garlic flavor without any raw bite. Skip it and the lemon and olive oil taste flatter, while too much garlic would swamp the Parmesan.

Paula slices the lacinato kale into thin ribbons and tosses it in the lemon dressing before anything else goes in, so the leaves soften a little. The warm anchovy breadcrumbs then add the salty, crunchy Caesar flavor without any mayonnaise or egg yolk, which keeps it on the lighter side.

Paula Deen Kale Caesar Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

230

kcal

Thin ribbons of lacinato kale soften in a bright lemon and olive oil dressing, then get tossed with Parmesan. Golden, anchovy-toasted panko goes on last, so every bite stays crunchy.

Ingredients

• 3 anchovy fillets
  

• 1/4 cup extra virgin olive oil, divided
  

• 1 1/2 bunches lacinato kale, thinly sliced into ribbons
  

• 1/2 cup panko breadcrumbs
  

• 2 cloves garlic, (1 minced, 1 whole)
  

• 2 lemons, zested and juiced
  

• 1/2 cup Parmesan cheese, grated
  

Directions

• Toast the breadcrumbs: Add 3 anchovy fillets and 2 tablespoons olive oil to a medium skillet over medium-high heat. Stir until the anchovies melt into the oil.
• Season the panko: Add 1/2 cup panko breadcrumbs and 1 clove minced garlic to the skillet, then season with salt and pepper. Stir until the crumbs are coated and golden.
• Rub the bowl: Rub the remaining whole garlic clove around the bottom of a large bowl. That leaves a light garlic flavor behind for the dressing.
• Make the dressing: Add the juice and zest of 2 lemons and the remaining 2 tablespoons olive oil to the bowl. Whisk it together until it looks glossy.
• Toss the kale: Add the thinly sliced lacinato kale to the bowl and toss it in the dressing. Make sure every ribbon gets coated.
• Finish and serve: Sprinkle the breadcrumb mixture and 1/2 cup grated Parmesan over the kale. Toss lightly so the crumbs stay crisp, then serve right away.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this kale Caesar salad without anchovies?

You can leave them out, but the breadcrumbs will lose some of that salty Caesar flavor. A teaspoon of capers, finely chopped, or an extra pinch of salt and Parmesan can help make up for it.

How long does kale Caesar salad keep in the fridge?

Kale holds up better than lettuce, so dressed leftovers stay decent for about a day. Keep the breadcrumbs in a separate container, because they go soft once they sit on the wet leaves.

Can I make this salad ahead of time?

Slice the kale and make the breadcrumbs a few hours early, then store them separately. Whisk the dressing and toss everything together just before serving so the crumbs stay crunchy.

Can I use curly kale instead of lacinato kale?

Curly kale works, but it is tougher and bulkier. Slice it very thin and toss it in the dressing a few minutes before serving, so it has time to soften.

What is the most common mistake with a kale salad?

Cutting the kale into big, wide pieces is the usual problem, since thick leaves taste tough and bitter. Thin ribbons coated in the lemon dressing eat much softer and taste fresher.