No ImageKale Caesar Salad with Creamy Parmesan Dressing

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  1. Jenny S.

    We made this last night as a side to our homemade pizza. I ate it with my omelette this morning, again, and at lunch, again! I had a similar salad on a fabulous trip to Dry Creek Valley, CA and have craved it since. This satisfied my craving, and it was EASY! I shared your recipe already, and will make this again and again. Thank you!

    xxxxxyyyyy

  2. Emily

    My family and I cannot get enough of this salad! Admittedly we eat some version of this once a week at a minimum. Many thanks!

    xxxxxyyyyy

  3. M. M.

    Does parmesan cheese get blended in with the vinaigrette ingredients or is it only sprinkled on at the end?

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  4. Dawn

    I saved this recipe when you first posted it. I finally just made it today. The dressing is AMAZING!! Thank you for such a great recipe with a nice, light dressing. A staple recipe in my files now. :)

    xxxxxyyyyy

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  5. Leeann

    I’ve made this twice already, and I just have to tell any doubters: this is a WINNER. I really can’t believe the dressing doesn’t contain egg (the consistency is just right), and somehow it still has the umami delivered by the (missing) anchovy! I’m extremely gluten-sensitive, so I used Udi’s gluten free bread for the croutons (followed the same directions as given for the with-gluten bread), and I was surprised at how awesome the croutons were, too. A wonderful addition to my repertoire – thank you, Elise!

    xxxxxyyyyy

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