All Kale Caesar with Zingy Lemon Anchovy Vinaigrette

Adapted from: Erin Wade

Prep time: 15 minutes

Cook time: N/A

Total time: 15 minutes

Serves: 4


For the Salad:

1-2 bunches of curly kale (or Tuscan kale)

1 cup almonds, chopped

1-2 cups parmesan, grated

anchovies, to taste

For the Dressing:

juice of 2-3 lemons

12 anchovy filets (packed in oil)

2 tbsp. champagne or white vinegar

1 tbsp. creamy dijon mustard

¼-½ cup EVOO (extra virgin olive oil)

1 tbsp. water

1 small shallot (or ½ of a big one)

salt and pepper to taste


1. For the dressing, put all ingredients but the shallot in a blender and emulsify. Then chop the shallot and mix it in. Set aside.

2. For the salad, finely chop the leafy part of the green curly kale (strip each leaf off the main stem) or, if you prefer, the darker green (and even more nutritious!) Tuscan kale.

3. Because kale is on the tougher side, chop the leaves fairly fine, more like a coleslaw, in order to expose a lot of surface area where the dressing can absorb and soften.

4. Add almonds, a generous handful of grated parmesan cheese, and vinaigrette to taste.

5. Toss with more roughly chopped anchovies, depending on how much you love their briny punch and enjoy!

Note: Unlike most salads that need to be served immediately, this salad actually improves as the dressing works its magic!

Downloadable Recipe

All Kale Caesar with Zingy Lemon Anchovy Vinaigrette