Easy kale and romaine Caesar salad with a creamy Parmesan dressing without egg.
Great for a potluck!
Everyone loves a goodCaesar salad.
Elise Bauer
Well, try adding some fresh kale leaves to your Caesar next time!
You don’t have to replace all the romaine with kale.
In fact, an equal amount of each is just right in our opinion.
Elise Bauer
Romaine hearts hold up fairly well, and kale?
It’s as if it’s daring you to let it sit dressed for hours.
Kale doesn’t care.
It’s so happily sturdy it appreciates the tenderizing influence of a dressing.
Speaking of which, the dressing for this recipe comes from my friend chef Kathi Riley.
There’s no egg and noanchovies, but it is still wonderfully creamy.
Pro tip: because ciabatta bread has big holes it makes great croutons!
Place in oven and bake until golden brown, about 8 to 10 minutes.
Toss while still warm in a bowl with olive oil, garlic, salt and pepper.
Place the vinaigrette ingredients into a blender or food processor.
Place the chopped kale and romaine leaves into a large bowl.
Add the dressing and massage with your (clean) hands until the salad is well dressed.
(Massaging the kale with your hands helps soften the leaves.)
Add the croutons and the Parmesan cheese.
