Salads
This By Chloe kale Caesar salad recipe transforms a classic into something modern and crave-worthy, with crispy celery crowns that add satisfying texture to every bite.
The secret lies in a creamy garlic-anchovy dressing that clings perfectly to the hearty kale, while toasted breadcrumbs replace traditional croutons for a lighter touch.
I developed this version after discovering how much people love the contrast of crispy elements with tender greens—it’s the kind of salad that feels indulgent yet balanced.
The dressing is where the magic happens, using a blend of vegan mayo, nutritional yeast, and a touch of lemon for brightness that cuts through the richness. While traditional Caesar relies on anchovies, this adaptation delivers the same umami depth without compromising flavor.
The kale gets massaged with olive oil and lemon before assembly, ensuring it stays tender rather than bitter. This isn’t just another salad—it’s a restaurant-quality dish that’s quick to prepare yet feels special enough for dinner parties.
What makes this recipe stand out is the crispy celery crowns, which add a satisfying crunch that holds up even after the dressing is poured. The creamy garlic dressing coats every leaf, while the toasted breadcrumbs provide a sturdy base that keeps the salad from becoming soggy.
It’s the perfect balance of textures and flavors—herbaceous, tangy, and just a little bit indulgent. This salad proves that vegetarian meals can be just as satisfying as their meat-heavy counterparts.
Ready in just 20 minutes, this recipe is ideal for weeknight dinners or as a showstopping appetizer. The dressing can be made ahead, and the celery crowns crisp up perfectly in the oven while you assemble the rest.
Whether you’re serving a crowd or treating yourself to a sophisticated lunch, this kale Caesar salad delivers on both flavor and presentation. Let’s get started!
Ingredients for by chloe kale caesar salad
Crispy celery crowns meet creamy garlic-anchovy dressing in this restaurant-worthy salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Curly Kale Leaves 🥬 | 8 cups | Tough stems removed, chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For massaging kale |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright flavor |
| Celery Stalks 🥬 | 2 whole | For crispy crowns, cut into 1-inch pieces |
| Vegan Mayo 🥫 | ½ cup | Miyoko's or Hellmann's Vegan preferred |
| Nutritional Yeast 🧀 | ¼ cup | For cheesy flavor, finely grated |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh for best flavor |
| Anchovy Fillets 🐟 | 2 tbsp | Packed in oil, finely chopped |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping, toasted |
| Dried Parsley 🌿 | 1 tbsp | Finely chopped, for garnish |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
The kale is the star, so pick the freshest, darkest green leaves—avoid any with brown spots or wilted edges. Whole Foods or local farmers markets usually have the best quality. For the celery crowns, look for stalks that are crisp and bright white with no yellowing. The anchovy fillets should be packed in oil, not saltwater—Red Boat or Brioschi are my go-tos. Nutritional yeast is a game-changer for that cheesy flavor; Bob's Red Mill is the brand I always keep stocked. Don't skip toasting the panko—it makes all the difference for that crispy texture.
No anchovies? Two tablespoons of soy sauce or vegan Worcestershire mimics the umami punch. Fresh parsley wilting? Dried parsley at half the amount works in a pinch. The kale can be prepped ahead—store it in a container with a paper towel to absorb moisture. For the dressing, if you can't find vegan mayo, a blend of silken tofu and lemon juice works surprisingly well. The celery crowns need to be completely dry before baking—pat them thoroughly with a paper towel. And if you're worried about the anchovies overpowering, trust me—the garlic and lemon balance it perfectly.
The dressing keeps for 5 days in the fridge, covered tightly. The celery crowns crisp up best when made fresh, but you can reheat them in the oven for 3-5 minutes if needed. Store the kale separately until ready to assemble—it stays fresh for 3 days wrapped in a damp towel. This salad tastes even better the next day once the flavors meld. I always double the dressing because it disappears fast—perfect for dipping extra bread or tossing with other greens later in the week.
Why You'll Love This Recipe
- No Chopping Nightmare: I’ll be real—massaging those curly kale leaves takes zero knife work. Just tear them by hand, toss with olive oil and lemon, and let the heat do the magic. My hands stay clean, and the salad still gets that perfect wilted texture.
- Bright & Tangy Magic: That lemon juice and vegan mayo combo? It’s the secret weapon. The acid cuts through the richness, and the olive oil keeps it silky without feeling heavy. Honestly, it’s the kind of flavor that makes you forget it’s “healthy.”
- Lunchbox Hero: Between us, this salad holds up way better than most. Pack it in jars with the dressing separate, and by lunchtime, the kale’s crisp again—no sad wilted greens here. My kids actually finish their salads now, and that’s saying something.
- Pantry Stash Winner: Celery and kale last forever, and olive oil is my go-to “cheap splurge.” A big batch costs less than takeout for two, and I’ve got leftovers for days. Plus, it’s the one salad that doesn’t scream “I spent hours on this.”
Step-by-step instructions for kale Caesar salad with crispy celery crowns
Here's how to create a restaurant-worthy kale Caesar that's crispy, creamy, and packed with umami.
Massage the Kale for Perfect Texture
In a large bowl, combine the 8 cups curly kale leaves and 0.25 cup extra-virgin olive oil. Using your hands, work the oil into the kale by rubbing and folding the leaves for 3-4 minutes. You're looking to soften the leaves while maintaining their vibrant color—think of it like a gentle handshake that breaks down the fibers.
The key here is patience. I like to press down firmly with my fingers and then spread the leaves out again, repeating until they're pliable but still hold their shape. This massage process is what transforms tough kale into tender, bite-sized pieces ready for the crispy crowns. If you rush, you'll end up with a salad that's still chewy in spots.
Create the Garlic-Anchovy Dressing
In a small mixing bowl, whisk together the 0.5 cup vegan mayo, 0.25 cup nutritional yeast, 2 tbsp finely chopped anchovy fillets, 3 cloves minced garlic, 1.5 tsp sea salt, and 0.5 tsp black pepper. Let the mixture sit for 5 minutes while you prepare the celery crowns—this gives the anchovies time to dissolve completely and infuse the dressing with their signature umami depth.
After resting, give the dressing another quick whisk. It should be thick but pourable, with a rich, savory aroma that makes your mouth water. This is where the magic happens—the combination of garlic, anchovies, and nutritional yeast creates that classic Caesar flavor without any dairy. If the dressing seems too thick, add 1 tsp fresh lemon juice at a time until it reaches your desired consistency.
Make the Crispy Celery Crowns
Preheat your oven to 400°F. Cut the 2 whole celery stalks into 1-inch pieces, keeping the base intact so they resemble little crowns. In a small bowl, toss the celery pieces with 0.5 cup panko breadcrumbs, 1 tbsp dried parsley, and an additional 0.5 tsp sea salt. Spread them out on a parchment-lined baking sheet in a single layer.
Bake for 12-15 minutes, flipping halfway through, until the celery is deep golden brown and crispy. You'll know they're ready when they're firm to the touch and have developed a caramelized crust. Don't walk away during this step—overcooking turns them rubbery. Once done, let them cool for 2 minutes before transferring to a plate. They'll crisp up even more as they cool.
Assemble the Salad
Return the massaged kale to the bowl and drizzle with 2 tbsp fresh lemon juice. Toss gently to combine, then pour the garlic-anchovy dressing over the top. Use your hands or a large spoon to distribute the dressing evenly, making sure every leaf gets coated. The lemon juice brightens the flavors and prevents the dressing from making the kale soggy.
Divide the dressed kale among 4 plates, arranging the crispy celery crowns on top. Sprinkle with an additional 0.5 tsp black pepper and any remaining dried parsley. The contrast between the tender kale, creamy dressing, and crispy celery crowns is what makes this salad truly special. Serve immediately while the celery is still at its crispest—this isn't a dish that waits.
Pro Tips For Making By Chloe Kale Caesar Salad
- STRIP KALE STEMS FIRST: I learned this the hard way—kale stems are tough and chewy, and they’ll ruin the texture of your salad. Use a sharp knife to slice off the thickest part of each stem before chopping the leaves. You’ll waste less and get a more uniform bite every time.
- MASSAGE KALE DRY: Wet kale turns into a sad, limp pile. After chopping, sprinkle the leaves with 1-2 teaspoons of olive oil and massage them with your hands for 30 seconds—harder than it sounds. The oil breaks down the fibers, making them tender and ready to soak up the dressing.
- DICE CELERY SMALL: Big celery chunks look lazy and throw off the salad’s texture. Cut them into 1/8-inch pieces so they blend seamlessly with the kale. If you’re impatient, pulse them in a food processor for 2 seconds—just don’t overdo it or you’ll end up with celery dust.
- LEMON JUICE FIRST: Add the lemon juice to the vegan mayo before mixing in the olive oil—it emulsifies better that way. I used to add oil first, and the dressing would always split. A splash of warm water (1 teaspoon) can also help if the mayo seems too thick.
Health benefits of this by chloe kale caesar salad
Kale’s Nutrient Powerhouse
This salad packs a nutritional punch starting with kale, one of nature’s super greens. Just 8 cups provide over 1,000% of your daily vitamin K (bone health) and 130% vitamin A (vision and immunity).
Kale is also rich in lutein and zeaxanthin, antioxidants that protect your eyes from age-related decline. The massaging technique we use preserves these nutrients better than chopping, since it minimizes oxidation. 💚
Healthy Fats for Satiety
The vegan mayo and extra-virgin olive oil in this recipe deliver heart-healthy monounsaturated fats that keep you full longer. A ½ cup of vegan mayo contains about 10 grams of fat, but these are the good kind that support brain function and reduce inflammation.
The olive oil adds vitamin E, a powerful antioxidant that protects your cells. Together, they create a creamy texture without the heaviness of traditional Caesar dressings.
Plant-Based Protein Boost
While not a complete protein source, this salad combines nutritional yeast (which contains all 9 essential amino acids) with the anchovies (for complete protein) to create a satisfying meal. The ½ cup nutritional yeast provides 8 grams of protein plus a nutty, cheesy flavor without dairy.
For a fully vegetarian option, simply replace the anchovies with soy sauce—you’ll still get 5 grams of protein from the yeast alone. 💪
Digestive Benefits
Kale is an excellent source of fiber—8 cups provide 12 grams, which is 44% of your daily needs. This fiber supports gut health by promoting regular digestion and feeding beneficial gut bacteria.
The celery crowns add another 2 grams of fiber, while the panko breadcrumbs provide a small amount of soluble fiber that helps regulate blood sugar. The lemon juice in the dressing also aids digestion by stimulating bile production. This salad isn’t just delicious—it’s a digestive system’s best friend.
Low-Calorie, High-Nutrient
Despite its indulgent flavors, this salad is surprisingly light on calories—about 350 calories per serving. The kale and celery contribute minimal calories while packing maximum nutrition, while the dressing and breadcrumbs add richness without excess.
It’s the perfect balance for those watching their weight but still craving satisfying flavors. The anchovies add umami without significant calories, making this a smart choice for health-conscious eaters who don’t want to sacrifice taste. 🌿
Vitamin C and Immune Support
Both the kale and lemon juice in this recipe are excellent sources of vitamin C, with 8 cups of kale providing 130% of your daily needs. Vitamin C supports your immune system, helps with iron absorption, and acts as a powerful antioxidant.
The lemon juice not only brightens the flavors but also adds an extra vitamin C boost. Together, they create a powerhouse combination that helps your body fight off infections and recover faster. 💛
Nutrition facts
Frequently asked questions
Can I make this salad without anchovies?
For a vegetarian version, replace the 2 tbsp anchovy fillets with 2 tbsp soy sauce or vegan Worcestershire sauce. This maintains the umami depth while keeping the recipe plant-based. The dressing will still have that rich, savory flavor that makes this salad so satisfying.
How do I prevent the kale from getting soggy?
The key is timing and technique. First, massage the kale thoroughly with olive oil and lemon juice before adding the dressing. Then, assemble the salad right before serving—don't let the dressing sit on the kale for more than 5 minutes. The crispy celery crowns also help absorb excess moisture, keeping everything fresh and crunchy.
Can I make the dressing ahead of time?
Yes! This dressing keeps beautifully in the fridge for 5 days when stored in an airtight container. Give it a quick whisk before using to restore its creamy texture. The celery crowns are best made fresh, but you can reheat them in the oven for 3-5 minutes if needed. The kale should be prepped last to maintain its crispness.
What's the best way to store leftovers?
Store the dressing separately in an airtight container for up to 5 days. Keep the kale wrapped in a damp towel to preserve its texture, and store the celery crowns in a sealed container at room temperature for 2 days (they'll lose crispness over time). When ready to serve, reassemble with fresh celery crowns if possible. This salad actually tastes better the next day as flavors meld!