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kale_caesar_in white bowl
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3.37 from 19 votes

Kale Caesar Salad

I love adding kale leaves to the base of the salad. It adds lots of green goodness to the plate and makes this salad very hearty and satisfying. Spinach is another great option if you don't have kale.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: LUNCH, salad, salad + dressing
Cuisine: American
Servings: 2
Calories: 432kcal
Author: Dani Spies

Ingredients

Croutons

  • 3 ounces sourdough bread, torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp Kosher salt
  • 1/8 tsp black pepper
  • 2 tbsp grated parmesan cheese

Dressing

  • 4 ounces firm tofu
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1/4 cup filtered water
  • 1 tbsp parmesan cheese
  • 2 anchovies
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Salad

  • 4 cups kale, thinly sliced
  • 2 cups romaine, thinly sliced

Eggs

  • 1 teaspoon coocnut oil
  • 2 Free Range Hertitage Breed Happy Eggs

Instructions

Croutons

  • Pre-heat the oven to 350 F.  
  • Place torn sourdough bread on a rimmed baking sheet and drizzle olive oil over the top.  Sprinkle on salt, pepper, garlic powder and parmesan cheese. 
  • Toss everything together and bake for 10-12 minutes or until the croutons are lightly golden brown.  Set aside to cool.

Dressing

  • Place all ingredients in to a food processor and blend until you have rich, creamy dressing.  Set aside.

Salad

  • Combine kale and romaine in a large bowl and drizzle dressing over the top.  Toss everything together until the greens are lightly coated with the dressing*.
  • Divide amongst two bowls and sprinkle the croutons over the top.

Eggs

  • Heat a small non-stick skillet over a medium low heat and lightly grease with coconut oil, butter or ghee.
  • Crack eggs into the pan (no more than two at a time) and pop on a lid.
  • Gently cook for 3-4 minutes or until the edges of the eggs are bubbly, the whites are set though and the yolk has retained it bright, beautiful amber color.
  • Slide eggs on top of the salad, season with salt and cracked black pepper and enjoy!

Video

Notes

*You may not use all of the dressing.  You can store all the leftover dressing in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 0.5recipe | Calories: 432kcal | Carbohydrates: 41g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 172mg | Sodium: 635mg | Potassium: 889mg | Fiber: 2g | Sugar: 2g | Vitamin A: 17761IU | Vitamin C: 169mg | Calcium: 422mg | Iron: 6mg