Kale Caesar Salad | The Jewish Week | Food & Wine

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Kale Caesar Salad

Kale Caesar Salad

Kale Caesar Salad (Paula Shoyer)

Serves 8

15 min

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Kale became trendy in the United States back in 2004 and is now popular both at home and in restaurants. My family started eating kale when my husband, Andy, who is always on a diet because of my work, met with a nutritionist who suggested that he add more leafy greens to his diet.

Advance prep: Dressing may be made 2 days in advance; salad may be made 1 day in advance

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Measuring cups and spoons

garlic press

cheese grater

small bowl or 2-cup liquid measuring cup


cutting board

knives and tongs


2/3 cup (165ml) mayonnaise

2 cloves garlic, crushed

Juice of 1/2 lemon

1/2 teaspoon Passover teriyaki or "soy" sauce (optional)

2 tablespoons water

Salt and black pepper

1/2 cup (50g) freshly grated Parmesan cheese, divided

1 bunch kale (8 ounces/225g), tough ribs removed


To prepare the dressing:

IN A BOWL or 2-cup measuring cup, whisk together the mayonnaise, garlic, lemon juice, and teriyaki sauce, if using. Whisk in the water. Add salt and pepper to taste and half the Parmesan cheese and mix. May be made 1 day in advance; cover and store in the fridge.

To assemble the salad:

STACK bunches of the kale leaves and slice them into 1/4- to 1/2-inch-thick (6- to 12-mm) ribbons. Place into a large bowl. Add the dressing, a little at a time, tossing until all the leaves are coated with the dressing. Add the remaining cheese and more pepper to taste and toss.