Kale Caesar Salad with Garlicky Lemon Dressing

The trick to this flavor-packed salad is thin slicing the kale into ribbons or a ‘chiffonade’. This technique makes the kale more tender and the small ribbons soak up lots of the zesty dressing. Serves 6.

For the Garlicky Lemon Dressing

Makes 1 1/2 cups

1 egg yolk
3 anchovy fillets, optional
2 teaspoons minced garlic
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
salt and freshly ground pepper to taste

  1. In a food processor, blend the egg yolk, anchovy fillets, garlic, Dijon, vinegar, lemon zest and juice together.
  2. With the motor running, slowly add the oils.
  3. Season with a generous amount of salt and pepper.

For the Salad

2 large bunches kale
1/2 cup Garlicky Lemon Dressing or more to taste
1/2 cup Parmesan cheese or more to taste

  1. Cut the leaves from the center ribs and stems of the kale.  Stack the kale leaves and roll them up into cylinders. Cut the cylinders crosswise into very thin strips.
  2. In a large bowl, toss the kale with the dressing and Parmesan cheese.
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