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Kale Caesar Salad



prep time:

15 mins

Total time:

15 mins




  • salad

  • 1 large bunch of Tuscan kale, rinsed

  • 2 cups rustic croutons

  • ½ cup shaved Parmigiano Reggiano cheese

  • salad dressing

  • juice from one large lemon

  • olive oil

  • 1 teaspoon Worcestershire sauce

  • 1 large clove of garlic, finely grated or chopped

  • 1 loose cup finely grated Parmigiano Reggiano cheese

  • Vermont Creamery Crème Fraîche

    2 tablespoons

  • salt and pepper, to taste


  1. Prepare kale leaves by removing center rib of leaf and tearing leaves into bite-sized pieces.
  2. Juice 1 lemon into measuring cup. Remove seeds from juice and add in twice as much olive oil as lemon juice.
  3. Add Worcestershire sauce and garlic; mix well with fork or whisk.
  4. Whisk in finely grated cheese, crème fraîche. Season with salt and pepper to taste. Add additional garlic or olive oil as desired.
  5. Pour dressing onto prepared kale leaves and toss well to coat. Add croutons and cheese shavings and gently toss before serving.