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Kale Caesar Salad

By Bobby Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4



  • 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


In a medium skillet over medium-high heat add anchovy filets and 2 tablespoons extra-virgin olive oil, stir until melted. Add panko breadcrumbs and 1 clove minced garlic, season with salt and pepper. Mix together until combined.

Rub 1 clove of garlic around bottom of a large bowl, then add lemon juice, zest and remaining extra-virgin olive oil and whisk together. Add kale and toss. Sprinkle the breadcrumb mixture and Parmesan over the kale and toss lightly.