Lightened Up Kale Caesar Salad

Course Salad


For Salad

  • 8 cups curly kale, chopped
  • cup grated Parmesan cheese

For Dressing

  • ½ cup olive oil
  • 6 anchovy fillets
  • 3 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 2 cloves garlic
  • 1 small shallot
  • 1 teaspoon maple syrup
  • ¼ teaspoon salt
  • Pinch black pepper


  1. For dressing: In a high-speed blender, add olive oil, anchovies, lemon juice, mustard, garlic, shallot, maple, salt, and pepper. Blend to combine.

  2. For salad: In a large bowl, toss kale with enough dressing to coat. Massage kale with your hands to really get it absorbed; I like to use gloves to protect my manicure and for hygiene! 

  3. To serve, mound dressed salad in a bowl or platter and sprinkle with Parmesan.