We love this kale caesar salad in our house! Made with a 50/50 mix of kale and romaine, it is loaded with crisp greens, salty parmesan cheese, homemade sourdough croutons, and my Greek yogurt caesar dressing. It’s a classic for a reason. This is a BIG salad that serves a crowd, so get down you big old salad bowl.

Perfect for pizza nights, potlucks, and picnics.

large bowl with caesar salad and wooden mixing spoons

As a Registered Dietitian, I have quite a collection of kale salad recipes, but this definitely my favorite one.

This caesar salad is one of those recipes I could eat every day, and my husband agrees!

We love to make this big caesar salad for lunches and as a side dish for pizza, pasta, and salmon.

This salad features a 50/50 mix of kale and romaine so you get the best of both worlds – the nutrient powerhouse that is kale and the classic crispness of romaine.

If you were wondering, YES, you will be massaging your kale, but I promise – it is so easy. Check out this post about how to prepare kale for more details!

Did I mention this salad is BIG? It easily feeds a crowd of 8-10 as a side dish. Feel free to cut the recipe in half for family pizza night.

This recipe is vegetarian, nut free, and soy free. Let’s get cooking and you’ll have this salad on the table in 30 minutes.

kale caesar salad ingredients measured out

Ingredients

  • Curly kale: or lacinato kale if that is your preference! Just don’t use baby kale – it is not hearty enough for this salad.
  • Romaine: This salad features both kale and the classic caesar green, romaine.
  • Parmesan cheese: FRESHLY shaved is best. Use a swivel vegetable peeler for quick and easy shaving.
  • Croutons: I highly, highly recommend trying my homemade garlic and herb sourdough croutons. But if not, use your favorite store-bought ones!
  • Caesar dressing: My recipe uses Greek yogurt, milk, olive oil, parmesan cheese, garlic, anchovies, lemon, and Dijon mustard.

Step-by-step instructions

Full list of ingredients, measurements, and instructions in the recipe card below.

kale in a salad spinner
1. Prepare the kale by tearing the leaves from the stems. Wash and dry in a salad spinner, then transfer to a large salad bowl.
chopped romaine in a salad spinner
2. Chop the romaine and wash and dry in the salad spinner. Set aside.
greek yogurt caesar dressing in the bowl of a food processor
3. Make the dressing: combine all the dressing ingredients in a food processor and blend until smooth.
bowl of massaged kale
4. Add a few spoonfuls of dressing to the kale. Massage the kale with your hands for about 1 minute, until it has softened.
kale caesar salad before being mixed
5. To the massaged kale, add in the romaine, parmesan cheese, caesar dressing, and a few grinds of pepper.
kale caesar salad tossed up
6. Toss the salad together so the greens are well coated in the dressing.
kale caesar salad with croutons in a bowl with wooden mixing spoons
7. Add croutons and a few more grinds of pepper. Serve while cold.

This salad stays fresh for a day or two in the fridge. Put it in an airtight container and give it a toss before serving again.

Serving suggestions

Caesar salads are truly so versatile. They make an ideal side dish for just about any main. Here are some blog recipes that you can make alongside it:

bowl of kale caesar salad with a silver fork

Kale nutrition benefits

Kale is a smart addition to your caesar salads! One cup of raw kale provides:

  • 2.8 grams of dietary fiber (10% of your daily needs)
  • 2 grams of plant-based protein
  • 170 mg calcium (13% of your daily needs)
  • 1.1 mg iron (6% of your daily needs)
  • 161.47 mcg Vitamin A (18% of your daily needs)
  • 62.6 mg Vitamin C (134% of your daily needs)
  • 261.3 mcg Vitamin K (218% of your daily needs)
  • 0.616 mg manganese (27% of your daily needs)

Kale is also loaded with antioxidant compounds, which help keep our cells healthy and prevent certain diseases.

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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bowl of kale caesar salad with a silver fork

House Favorite Kale Caesar Salad for a Crowd

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 810 1x
  • Category: salads
  • Method: food processor, oven
  • Cuisine: Italian-American
  • Diet: Vegetarian
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Description

We love this kale caesar salad in our house! Made with a 50/50 mix of kale and romaine, it is loaded with crisp greens, salty parmesan cheese, homemade sourdough croutons, and my Greek yogurt caesar dressing. It’s a classic for a reason. This is a BIG salad that serves a crowd, so get down you big old salad bowl.


Ingredients

Scale

Kale caesar salad

  • 1 bunch curly kale, leaves torn into bite size pieces off the tough stems
  • 2 heads romaine, chopped into bite size pieces
  • 1/2 cup parmesan cheese, freshly shaved

Sourdough croutons

  • 8 cups sourdough bread, cut into 1/2 inch cubes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried parsley

Greek yogurt caesar dressing

  • 1/2 plain Greek yogurt, preferably full fat
  • 1 tbsp milk
  • 1/4 cup olive oil (regular or extra virgin)
  • Juice of 1 lemon
  • 1/4 cup parmesan cheese, freshly grated
  • 2 tsp Dijon mustard
  • 3 large anchovy fillets, packed in oil
  • 1 large clove garlic
  • Salt and pepper, to taste


Instructions

  1. Make the croutons: Preheat oven to 375•F. Line a baking sheet with parchment paper.
  2. Cut the bread into 1/2 inch chunks. Add the bread to a mixing bowl along with olive oil, salt, garlic powder, dried rosemary, and dried parsley.
  3. Toss the bread very well in the seasonings. Transfer the the prepared baking sheet. Bake in the oven for 15-20 minutes, until deep golden brown and super crispy.
  4. Make the dressing: Add all of the dressing ingredients, except salt and pepper, to a food processor bowl fitted with an S-blade. Blend until smooth and creamy. You may need to scrape down the bowl a few times with a rubber spatula. Taste and add salt and pepper as desired.
  5. Make the salad: Wash and dry the kale in a salad spinner. Transfer to a large salad bowl. Then wash and dry the romaine in the salad spinner and set aside.
  6. Add a few spoonfuls of the dressing to the bowl with the kale. Use your hands to massage the dressing into the kale for about 1 minute to soften the kale.
  7. Add the romaine, parmesan cheese, a few grinds of pepper. and the rest of the dressing. Toss the salad together with mixing spoons so the greens are well coated in the dressing.
  8. Top with as many croutons as you want (we measure with our hearts). Serve while cold!

Notes

You can easily cut this recipe in half for a smaller group. Just use half the dressing and save the rest for later!

Storage

This salad stays fresh for a day or two in the fridge. Put it in an airtight container and give it a toss before serving again.