Kale Caesar Salad with Sun Dried Tomato Recipe

Every spring my husband and I plant a vegetable garden. This year we grew cucumbers, tomatoes, squash, peppers, brussel sprouts, and various types of lettuces. I wanted to grow kale this year too so that I could pick it fresh and make my favorite salad–kale Caesar salad with sun dried tomatoes. Thankfully, kale is always available in grocery stores because this salad is one you will crave year round.

There have been many times that I have served this salad to people who are certain that they won’t like it. I wish you could see the surprise on their faces when they take their first bite and love it. They cannot believe that it is made from kale. For me, I do not particularly like kale chips but, in a salad, the kale takes on a totally different taste. The homemade Caesar dressing only enhances this salad and is better than any store bought one you could find.

kale salad


1 large bunch of Curly or Red Russian Kale washed and dried
1/3 cup of sun-dried tomatoes, cut into julienne pieces
1/2 cup shredded Parmesan cheese
3 cloves garlic
4 anchovy fillets
1  1/2 TBS of Dijon mustard
1 tsp Worcestershire sauce
2 TBS fresh squeezed lemon juice
1 tsp fresh ground pepper
2 egg yolks
2 dashes of hot pepper sauce (optional)
1/3 to 1/2 cup of olive or canola oil


    • Remove kale from the thick stems

    • Roll the kale and cut into thin strips

kale strips

    • Place kale strips into a large bowl

    • In a food processor using the chopping blade, add garlic, anchovies, mustard, ground pepper and process until mixed well. Stop a couple of times to scrape the sides.

    • Add 2 egg yolks, Worcestershire sauce, lemon juice, and pepper sauce processing until well blended

    • Slowly add the oil, a few drops at a time as the processor continues to turn, then in a very thin stream until the dressing is thickened

Caesar dressing

    • Add the sun-dried tomatoes and the Parmesan cheese to the kale.  Mix the dressing into the kale and gently toss until the kale is coated with the dressing. You can serve immediately, however, this salad can easily withstand keeping in the refrigerator for hours without ruining the texture.

When I have given the recipe out in the past, some people have asked me if they can leave out the anchovies. The answer is yes, however, it’s the anchovies that give the “nutty” taste and the needed salt for the dressing. The anchovies do not instill a “fishy” taste that one would expect.

This is a perfect side or entree salad. If serving as an entree salad, add some grilled chicken or salmon for an added touch. What else do I like about this recipe, it’s gluten-free too, enjoy!

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    Nancy Chodash

    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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