Kale Caesar Salad

This healthy vegetarian spin on the classic Caesar salad features tender massaged kale leaves and rye bread croutons tossed in a creamy Greek yogurt dressing.


For the croutons:  

  • 2 cups dark rye bread cubes (about 4 slices)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

For the dressing:

  • ½ cup plain Greek yogurt
  • Scant ¼ cup extra virgin olive oil
  • Heaping ¼ cup shredded Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon light soy sauce or liquid aminos (I use Bragg's brand)
  • ½ teaspoon miso paste
  • 1 clove garlic, crushed
  • Freshly ground black pepper to taste

For the salad:

  • 1 bunch lacinato kale, destemmed, washed, and torn into bite-sized pieces
  • Extra Parmesan for sprinkling on top

Instructions --

Make the croutons:

  1. Preheat the oven to 350°F.
  2. Toss the cubed rye bread with the olive oil, and season with salt and pepper. Spread on a baking sheet and bake for 15 minutes, flipping twice, until crunchy. Remove from the oven and set aside to cool.

Make the dressing:

  1. Combine the Greek yogurt, olive oil, Parmesan cheese, lemon juice, Dijon mustard, soy sauce, miso, garlic, and black pepper in a small bowl and whisk well to combine.
  2. Taste test and adjust seasonings if necessary.

Make the salad:

  1. In a large bowl, toss the torn kale with a small amount of dressing (this recipe will make more than you need for one salad). Using clean hands, massage the dressing into the kale. Add a little bit more dressing and toss to coat.
  2. Add croutons and extra Parmesan, and toss again.
  3. Serve immediately