Lemon Kale Caesar Salad (Printable Version)
Zesty lemon pairs with kale, romaine, and Parmesan for a fresh, flavorful salad—perfect for a summer meal.
# Ingredients:
→ Caesar Dressing
01 -
120 ml mayonnaise
02 -
120 ml plain Greek yogurt
03 -
50 g grated Parmesan cheese
04 -
2 teaspoons anchovy paste, adjust to taste
05 -
3 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon finely grated lemon zest
07 -
1 tablespoon extra-virgin olive oil
08 -
1 clove garlic, minced
09 -
0.5 teaspoon freshly ground black pepper
→ Salad
10 -
4 cups kale, torn into bite-sized pieces
11 -
Juice of 0.5 a lemon
12 -
2 Romaine hearts, torn or cut into bite-sized pieces (approx. 3–4 cups)
13 -
25 g fresh Parmesan cheese, shredded
14 -
Freshly ground black pepper, to taste
→ Garnish and Protein
15 -
Croutons (optional)
16 -
Lemon wedges, for serving
17 -
2 chicken breasts, cooked and sliced (optional)
# Steps:
01 -
In a mixing bowl, vigorously whisk together mayonnaise, Greek yogurt, grated Parmesan, anchovy paste, lemon juice, lemon zest, olive oil, minced garlic, and black pepper until completely smooth. Refrigerate in a sealed container until needed.
02 -
Place kale in a large bowl. Drizzle with 1–2 tablespoons lemon juice and massage firmly with hands for about 2 minutes until the leaves soften. Let rest for at least 1 hour to further tenderise, if time allows.
03 -
Add Romaine and massaged kale to a large salad bowl. Toss to mix thoroughly.
04 -
Drizzle with prepared Caesar dressing and sprinkle with shredded Parmesan. Toss until all greens are evenly coated, adding more dressing as desired. Season with additional black pepper.
05 -
Serve immediately, garnished with croutons and lemon wedges. Top each portion with grilled chicken if using. Enjoy while crisp.
# Notes:
01 -
Massage kale thoroughly with lemon juice to soften its texture and mellow bitterness.
02 -
Only dress the quantity of salad intended for immediate consumption; store leftover greens and dressing separately to preserve freshness.