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Creamy Caesar Salad Recipe – Great for Kale Caesar Salad

This is a mayonnaise-based caesar salad dressing that works great with thinly sliced black kale to make a Black Kale Caesar Salad but works equally as well with romaine.  The taste reminds me of Renée’s salad dressing.

If you prefer an olive oil & egg-based dressing, try this traditional caesar salad dressing.

Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • heavy dash of Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 anchovy, chopped and made into a paste
  • 2 tablespoons lemon juice
  • 1 teaspoon regular mustard
  • 1 1/2 cups parmesan

Instructions:

  1. Mix mayonnaise and olive oil.
  2. Add in Worcestershire sauce, garlic, anchovy, lemon juice and mustard. Combine & make sure there are no anchovy lumps.
  3. Add parmesan and combine.

Dressing can be stored in a sealed jar in the fridge for 2 to 3 weeks.

If you are making a kale caesar salad, chop black or Tuscan kale very thinly across the leaf. Kale is dense so chopping it finely makes for a better texture when eating. Add a little more dressing than you would for a romaine salad.

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