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Mostly Kale Caesar Salad

You know I love salads and you know I love kale. So when I landed on this recipe, I loved it but knew I needed to tweak it a little to ensure that David loved it just as much. Rather than use all kale as the recipe calls for, I used half kale and half Romaine hearts. And we both fell in love with this salad. Crispy. Crunchy. Cold. It was a meal. Add a little protein and you're all set. Let the salad sit in the fridge for a half hour or so before serving and the flavors will meld and the salad will wilt just enough.

Course entree
Cuisine American
Keyword caesar salad, kale salad
Prep Time 10 minutes
Servings 2
Author The Cowgirl Gourmet adapted this recipe from Vinaigrette's version served in Santa Fe, New Mexico



  • 1/2 bunch curly kale stems and ribs removed
  • 1 heart Romaine
  • 2/3 cup Marcona almonds chopped (I used both the dried and wet marconas and prefer the ones in the oil)
  • 1 cup grated Parmesan cheese

Zingy Lemon-Anchovy Vinaigrette

  • 1 1/2 lemons, juiced
  • 6 anchovy filets and a bit of the oil
  • 2 tablespoons champagne vinegar white wine vinegar will also work, but champagne is better
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil start with less and add more if needed
  • 1 tablespoon water
  • 1 medium shallot or half a big one
  • Salt and pepper to taste


  1. Put all ingredients, except the shallot, in the blender and emulsify.
  2. Then mince the shallot, pour the dressing in a jar and stir in the shallot.

  3. After you remove the stems and ribs from the kale, roll the kale leaves up together like a cigar and chiffionade the leaves to make thin, thin strips. Chiffonade the Romaine as well and place both the kale and Romaine in a big bowl. Add almonds and Parmesan and toss. Add some of the vinaigrette and toss to coat. Taste and add more vinaigrette if needed.
  4. Place the dressed salad in the fridge for 10-30 minutes to chill and so the flavors meld. Serves four as salads and two as entrees. Top with grilled shrimp or chicken for a healthy meal.