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+ servings

Kale Caesar

Be sure to cut out the center stem of the kale leaves before finely slicing them for the salad. I use Primal Kitchen avocado oil mayonnaise when I want to keep this recipe Whole30 compliant, but I really prefer Duke’s or Hellman’s. Serves 6-8
Course: Salad
Keyword: salad, side dish
Servings: 6 people


  • 1 teaspoon anchovy paste, or 1 anchovy filet minced very fine
  • 1 garlic clove, grated on a micro planer
  • 1 level tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons good quality or homemade mayonnaise
  • 1/3 cup extra-virgin olive oil
  • 20 stalks Tuscan or lacinato kale
  • Kosher or course sea salt
  • Optional garnish: Shaved parmesan


  • In the base of your salad bowl, add the anchovy paste, the grated garlic clove, mustard, lemon juice, and mayonnaise. Mix well to combine.
  • Slowly drizzle in the olive oil while whisking to emulsify. I usually transfer most of the dressing to a bowl just to make sure the salad isn’t overdressed. Any remaining dressing can be stored in a jar in your refrigerator for about a week or so.
  • Remove the center stem from the kale and slice very thin. Add the kale to the salad bowl and toss to combine.  Sprinkle with crunchy sea salt and serve.