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Kale Caesar Salad with Parmigiano Reggiano

Serves 6
Time 10 min
Flavorful kale makes a superb base for an eggless Caesar salad in this easy recipe. Be sure to coat all the kale with the dressing; use your hands to do the job effectively.
Ingredients
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon Dijon mustard
  • 4 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmigiano Reggiano cheese, plus more for garnish (about 1 ounce total)
  • 1 (0.75-pound) bunch kale, stems and tough ribs removed, leaves thinly sliced
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Method

In a large bowl, whisk together lemon juice, mustard, anchovies and garlic. 

Slowly whisk in oil until combined and thickened. 

Whisk in salt, pepper and grated cheese. 

Add kale and toss for a few minutes to coat all leaves well. 

Use a vegetable peeler to make ribbons of cheese for topping the salad.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon Dijon mustard
  • 4 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmigiano Reggiano cheese, plus more for garnish (about 1 ounce total)
  • 1 (0.75-pound) bunch kale, stems and tough ribs removed, leaves thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.