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Kale Ceasar Salad

Kale Ceasar Salad

Prep Time 15 mins
Cook Time 10 mins
Course Salad
Servings 6


  • ¼ cup white wine vinegar
  • ¼ cup lemon juice
  • ½ tsp salt
  • black pepper freshly ground
  • 1/4 tsp maple syrup
  • 1 egg yolk
  • ½ Tbsp Worcestershire Sauce
  • 2 garlic clove crushed
  • ¾ cup olive oil
  • 1/2 cup parmesan cheese freshly grated
  • 2 cups French or Italian bread diced into cubes gluten-free option
  • ¼ cup unsalted butter
  • 1 large bunch of kale washed and chopped, oiled and massaged.


  • In a food processor, add the white wine vinegar, lemon juice, salt, pepper and maple syrup blend well.
  • Add in egg yolk, and Worcestershire sauce, blend well.
  • Add in olive oil at one time to the bowl and blend. Next add cheese and blend until creamy consistency. Place in fridge for 1-2 hours to solidify.
  • Toss the cubed croutons in a frying pan with ¼ cup of unsalted butter, 1 clove of garlic crushed and a couple tsp of olive oil. When all the croutons have been well coated toss over moderate heat and brown.
  • Remove from pan and brown in a 350 degree oven for an additional 5 mins.
  • Mix kale and 1 tbsp olive oil together and massage until it has a nice sheen to it. It should turn a darker green colour and be soft to the touch.
  • Add half of dressing to kale with croutons until thoroughly coated. Eat and Enjoy.


Gluten- Free Option: Instead of croutons you can add some roasted chickpeas to make it gluten-free. Take one can of chick peas rinsed and dried, add 1 tbsp of olive oil, 1 tsp of salt, 1 tsp paprika, 1 tsp garlic powder and spread on a baking sheet. Bake at 400 degree for 45 minutes until crispy. 
**Remaining salad dressing can be stored in the fridge for 4 days**