Spicy Kale Caesar Salad

Caesar salad is easily one of the most popular salads out there—plus it’s simple and delicious. You might love those store-bought Caesar salad kits but this recipe only takes a bit of work—and it’s worth it because of the extra crunch and flavor. It kicks up the heat with a spicy Caesar dressing and sliced cherry peppers.

This recipe makes about four large salads (great for lunch or dinner topped with grilled chicken or protein of your choice) or six starter salads if you’re serving with pizza or a pasta dish. Enjoy!

Can I skip the spice in spicy kale Caesar salad?

If you’re sensitive to spice, you can skip the pepper juice and red chili flakes in the dressing. For the sliced cherry peppers, you can use half or skip it altogether if it’s not your thing.

Does spicy kale Caesar dressing really need anchovy paste?

You’re eating the food, so if anchovy paste really turns you off, this recipe is still delicious without it. Many Caesar dressing recipes uses whole anchovies, so I opted for anchovy paste since it’s easier to work with and not as much of a turn off for some people. If you eat fish, then you should try it in the dressing!

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Spicy Kale Caesar Salad

Servings: 4-6

Author: Austin Havens

This delicious spicy kale Caesar salad is the perfect replacement for those store-bought kits.

Ingredients

Ingredients for croutons

• 2 cups of bread (preferably a day or two old)
• 2 tbsp grated parmesan cheese
• 2 tbsp avocado or olive oil
• 1 tsp garlic powder

Ingredients for spicy Caesar dressing

• 1/4 cup grated parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup olive oil (avocado oil works too)
• 1 tbsp juice from jar of sliced cherry peppers
• 1 tsp anchovy paste
• 1 tsp dijon mustard
• 1/2 lemon
• 1 garlic clove
• 1 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp pepper

Ingredients for salad

• 6 cups of kale
• 1/2 cup sliced cherry peppers (drained)
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Meanwhile, cut the bread into bite-sized cubes.
3. In a large bowl, toss the cubed bread with oil, parmesan, and garlic powder.
4. Evenly spread the cubed bread on a sheet pan lined with parchment paper and bake for 20 minutes.
5. While the croutons are in the oven, remove stems from the kale and chop finely.
6. Place the kale in a large bowl and top with grated parmesan, peppers, and croutons.
7. Combine the dressing ingredients in a food processor and blend on low for about 45 seconds. if all ingredients don’t seem combined, you can blend for an additional 15 to 20 seconds. (if you don’t have a food processor, you can whisk by hand.)
8. Pour dressing on salad then toss well to ensure all kale is coated in dressing. Enjoy!

Notes

Tip: Make the dressing ahead of time and store it in the fridge for a couple of hours.

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