A classic caesar salad has always been one of my favorites. This gluten free version swaps in hearty kale for a heartier bite. The dressing is made completely from scratch with real anchovies, garlic, and Parmigiano-Reggiano, just like a traditional caesar should be.
Topped with my homemade gluten free sourdough croutons and extra parmesan, every bite has bold classic caesar flavor.
I love serving this salad alongside grilled chicken or steak, or as a hearty side with dinner. It also holds up well in the refrigerator, so it is great for meal prep.
For more easy gluten free salad ideas, check out my roundup of the Best Gluten Free Summer Salads.
If you are looking for kale recipes you might also like my Baked Kale and Zucchini Pilaf, my Gluten Free Instant Pot Sausage and Kale Soup, my Gluten Free Sausage, Kale and Potato Skillet or my Gluten Free Kale Salad with Peanut Dressing.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Instructions
If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.
Prepare your gluten free caesar dressing using my recipe.
Remove the coarse stems from your kale. The stems are bitter and need to be removed.
Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.
Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated parmesan cheese.
Place the salad in the refrigerator to chill and serve cold.
If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soggy.
Supplies
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Gluten Free Kale Caesar Salad
- Total Time: 10 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
Hearty kale tossed in a classic homemade caesar dressing made with real anchovies, garlic, and Parmigiano-Reggiano, topped with gluten free sourdough croutons and extra parmesan. This gluten free kale caesar salad is a satisfying side dish or a base for grilled chicken or steak.
Ingredients
- 8 cups Kale, chopped
- 2 Tbsp. Parmesan Cheese, finely grated
- 1 cup Mayonnaise
- 2 Tbsp. Minced Garlic
- 6 Anchovy Fillets
- 2 Tbsp. Lemon Juice
- 2 tsp. Dijon Mustard
- 1 tsp. Gluten Free Worcestershire Sauce
- ⅓ cup Parmigiano-Reggiano, finely grated
- ½ tsp. Sea Salt
- ½ tsp. Ground Black Pepper
Instructions
If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.
Prepare your gluten free caesar dressing: In a glass jar (I like to use leftover mayonnaise jars or wide mouth canning jars) place the mayonnaise, garlic, anchovy fillets, lemon juice, Dijon mustard, gluten free Worcestershire sauce, parmesan cheese, salt and pepper. Using an emersion blender, blend the ingredients until they are smooth and creamy.
Remove the coarse stems from your kale. The stems are bitter and need to be removed.
Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.
Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated parmesan cheese.
Place the salad in the refrigerator to chill and serve cold.
If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soggy.
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- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Chopped
- Cuisine: American
If you make this Gluten Free Kale Caesar Salad, I would love to hear what you think! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your salad.
This is one of those recipes you will want to make again and again, so save it to your favorite Pinterest board so you always have it ready for your next side dish or meal!
How to Massage the Kale
Raw kale can be tough and a little bitter straight from the bunch. Massaging the kale before serving softens the leaves and mellows the flavor.
After removing the stems and chopping the kale, place it in a large bowl. Drizzle on a small amount of the caesar dressing.
Use your hands to massage it into the leaves for about two minutes. You will notice the kale start to soften and turn a darker green. Once the kale is softened, add the rest of the dressing and toss to coat.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Kale is sturdy, so it holds up well even after the dressing has been added. Store any extra croutons separately in an airtight container at room temperature so they stay crisp. If you made extra caesar dressing, it will keep in the refrigerator for up to one week.
Top Tip
Make your caesar dressing the day before you plan to serve this salad. The flavors of the garlic, anchovies, and Parmigiano-Reggiano deepen and blend together as the dressing sits in the refrigerator overnight. This makes your kale caesar salad taste even better and turns it into a quick five minute assembly the next day.
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Frequently Asked Questions
Yes! Kale is a cruciferous vegetable with a ton of healthy vitamins and minerals. It's loaded with Vitamins A, K and C. Kale is also a great source of minerals that many of us are deficient in. It is a great plant based source of calcium, magnesium and potassium.
Gluten free kale caesar salad is mostly just kale with caesar dressing and croutons if you like them. You can also add a protein like a grilled chicken breast. I like to top my salad with extra finely grated parmesan cheese.
Anchovies give this dressing its classic caesar flavor, but you can leave them out if needed. The dressing will be milder and slightly less savory without them. For a similar depth of flavor, try adding an extra teaspoon of gluten free Worcestershire sauce.
For the best texture, toss the kale with dressing right before serving. You can chop the kale and make the dressing up to a day ahead. Store them separately, then massage and toss together when you are ready to eat.
Make It a Meal
This salad works as a side dish, but it also makes a satisfying meal with the right additions.
- Grilled chicken is my favorite addition. Slice it thin and lay it over the salad for a filling lunch or dinner.
- Grilled steak pairs beautifully with the bold caesar dressing. Slice it thin against the grain for the best texture.
- Shrimp is another great option. Try it grilled or sauteed with a little garlic and lemon.
- A soft boiled or fried egg on top adds richness and turns this into a complete meal.
What Makes This Caesar Dressing the Real Deal
Many caesar dressings skip the anchovies or replace them with ingredients like tahini or nutritional yeast. This dressing does not cut corners.
Real anchovy fillets give this dressing its signature savory depth. Mayonnaise creates a rich and creamy base, while Parmigiano-Reggiano adds salty, nutty flavor.
Gluten free Worcestershire sauce rounds out the flavor with a touch of tang. Together these ingredients create a dressing that tastes like a classic caesar, not a substitute.
Jessie says
This looks amazing! The croutons put it over the top!
smallfarmbiglife says
Thanks Jessie!
Kari - Get Inspired Everyday! says
Caesar Salad has to be the best salad ever, and I'm definitely excited to try it with kale, also those sourdough croutons sound amazing!
smallfarmbiglife says
Yes! I love caesar salad. I could eat these sourdough croutons by themselves.
marisolcooks says
looks wonderful, from the croutons to the dressing so delicious!