Once you try The Salad Whisperer Viral Kale Caesar Salad Recipe, there is no going back!

What is unique about this The Salad Whisperer Kale Caesar Salad Recipe?

1. I don’t massage my kale
2. I use a 50/50 kale/romaine mix
3. I prefer a cheesy crumb to a crouton

Why don’t I massage my kale?

In my opinion, massaging kale makes it feel slimy on the teeth and look like something that hangs off a ninja turtle. As such, it isn’t something I’d like to be served at a dinner party. I do understand why people do it, to make the kale easier to chew, but there is a better way.

What should I do instead of massaging my kale?

Ribbon it! Ribboned kale has structure and snap without the “wet towel” vibe of over-massaged leaves. After ribboning the kale, I toss it with a little kosher salt to wilt, as one would cabbage for coleslaw. It softens it just the right amount and makes the kale receptive to soaking in the dressing.

How do I “ribbon my kale”?

1. De-stem the kale.
   Hold the stem with one hand and strip the leaves off using your knife or your hand. Discard or compost the stems (or save for stock).
2. Stack and layer the leaves.
   Lay 3-5 leaves flat on top of each other, lining them up so the edges match. Don’t overcrowd.
3. Roll into a tight bundle.
   Starting from one long side, roll the stacked leaves into a snug cigar shape. The tighter the roll, the finer your ribbons.
4. Anchor with your non-knife hand.
   Place your non-knife hand flat on top of the roll and gently press down to keep everything compact and steady. Tuck your fingertips slightly inward for safety.
5. Slice very close together.
   Using a sharp chef’s knife, make thin crosswise cuts, keeping your slices extremely close (about ⅛ inch apart or thinner). The closer the cuts, the more delicate the ribbons.
6. Fluff and separate.
   Use your fingers to gently toss and separate the strands. You’ll have fine, tender ribbons that don’t need massaging.

Kale Caesar Salad Recipe FAQ:

Why is the Eggless Caesar Salad Dressing Recipe Eggless?

I developed this recipe when my daughter was two years old and couldn’t eat raw eggs, and it was so yummy that it stuck! This recipe is great because it is perfect for people who are pregnant or immunocompromised, or are just grossed out by the thought of raw eggs. Also, it is so easy to make vegan friendly by using vegan Worcestershire sauce!

I’m not sold on Cheesy Crumbs. Do you have a Crouton Recipe?

I do! Cheesy Crumbs seem to be all the rage right now but click here for my Classic Crouton Recipe. And if you don’t have panko, I have a recipe for Cheesy Crumbs from scratch using old bread here.

Do I really need BOTH Pecorino and Parmesan Cheese?

No. You can use all Parmesan or all Pecorino, but I just LOVE the combo. I think that the grated style of Pecorino cheese (the kind that looks like sand) clings best to greens, crumbs and croutons, and having a block of Parmigiano Reggiano to shave on top of the salad is the pathway to Caesar Salad nirvana!

Why use a combination of Romaine and Kale?

I personally feel an all kale is a little bit bitter for my liking, therefore I prefer a combination of Romaine lettuce and kale for my kale Caesars. But if you feel differently, feel free to use all kale.

Where Can I find that epic Chicken Cutlet recipe that you always serve with your Caesar Salads?

Best Chicken Cutlet recipe is right here, bestie. I love your style!

The Salad Whisperer Kale Caesar Salad with Eggless Caesar Dressing

Recipe by thesal28_wp

Course: Salads

Servings

4

servings

The Salad Whisperer Viral Kale Caesar Salad with Eggless Caesar Dressing and Crispy Cheesy Crumbs deserves a spot in your weekly rotation. This is an easy kale Caesar recipe that is crunchy, creamy, and perfect for a hearty lunch or dinner side. It is a bit non-traditional, as there are no eggs or anchovy in the dressing, but I guarantee you won’t miss them, as the dressing is the perfect creamy and lemony vehicle for all the salty goodness we crave in a Caesar salad.

Ingredients

• 1 large bunch of green kale (or lacinato “dino” kale), to yield 6-7 cups

• 2 romaine lettuce hearts, washed and dried

• 1 batch Eggless Caesar Dressing, recipe below

• Panko Cheesy Crumbs, recipe below

• 1/2 cup grated Pecorino Romano cheese (the kind that looks like sand)

• 4 oz. block of Parmigiano Reggiano cheese

• freshly ground black pepper (preferably from a pepper mill)

• Eggless Caesar Ingredients

• 2 oz. fresh lemon juice

• 1 tbsp capers, drained

• 1/2 tbsp Dijon mustard

• 1/2 tsp Worcestershire sauce (use vegan if you want a completely plant based dressing)

• 3 peeled garlic cloves

• 2/3 cup grapeseed oil (or your preferred neutral flavored oil, like avocado oil)

• 2 tbsp olive oil

• 3/4 tsp Kosher Salt

• 1/2 tsp freshly ground black pepper

• Cheesy Crumbs Ingredients

• 1/2 cup panko breadcrumbs, or use my homemade crumb version linked here

• 2 tbsp extra virgin olive oil

• 1/2-3/4 tsp seasoned salt (if you don’t have use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste)

• 1/2 tsp Italian seasoning

• 2-3 tbsp grated Pecorino cheese

The Salad Whisperer Kale Caesar Salad with Eggless Caesar Dressing

• RIBBON THE KALE: Remove the stems from the kale by holding the stem in one hand and stripping the leaves off with your knife or your hand. Stack 3 to 5 leaves on top of each other, aligning them so they lay flat, and roll them tightly from one long side into a snug bundle. Place your non-knife hand flat on top of the roll to anchor it, gently pressing down to keep everything compact and steady, with your fingertips tucked inward for safety. Using a sharp chef’s knife, slice crosswise into very thin cuts, about ⅛ inch apart or even thinner, keeping the slices as close together as possible to create fine ribbons. Once sliced, use your fingers to fluff and separate the strands. Add to a bowl and sprinkle a small amount of kosher salt (1/4 tsp-ish) onto kale. Toss with gently with your hands and set aside.
• PREPARE THE DRESSING: I prefer to use my immersion blender to make the dressing, but you can use a top loading blender if you wish. Blend together the lemon juice, capers, Worcestershire, mustard and garlic until homogenous. With the blender motor running, drizzle in the grapeseed oil in a slow steady stream, then the olive oil, and season to taste with kosher salt and black pepper.
  
• PREPARE THE CRUMBS: Heat the oil in a 10-inch skillet over medium heat. Add the panko breadcrumbs and toast for a few minutes. Add the seasoned salt and Italian seasoning and continue toasting, stirring often, until golden, about 3-4 min. Remove the breadcrumbs from the heat, stir in the Pecorino, and cool on a paper-towel lined plate.
• BUILD THE SALAD: Chop the romaine lettuce and add to the kale. Add appx. ⅓ cup dressing. Toss gently. Add ½ cup grated (sandy) Pecorino, toss again, and taste. Adjust seasoning with more dressing and cheese as you like. Finish with the cheesy breadcrumbs and a blanket of freshly grated Parmesan cheese (use a microplane grater).