Kale Caesar Salad with Grilled Steak
This fresh twist on a classic Caesar features a blend of tender kale and crisp romaine, tossed with creamy dressing, crunchy croutons, and shaved Parmesan. Top it with grilled steak for a hearty, crowd-pleasing meal that’s perfect for warm-weather cooking.
Ingredients
- 1 bunch curly kale, stems removed and leaves chopped
- 1 small head romaine lettuce, chopped
- 1 tablespoon olive oil (for massaging kale)
- Pinch of kosher salt
- 1 cup Caesar dressing (store-bought or homemade*)
- 1 cup croutons (store-bought or homemade**)
- ½ cup shaved Parmesan cheese
- 1 Flank, Bavette, or Ribeye steak
- Salt and freshly ground black pepper (for steak seasoning)
- *To make dressing at home: whisk together ½ cup plain Greek yogurt or mayo, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, ¼ cup grated Parmesan, salt, and pepper.
- **To make croutons at home: cube 2 slices of rustic bread, toss with 1 tablespoon olive oil, 1 minced garlic clove, salt and pepper. Toast in a skillet over medium heat for 8–10 minutes until golden.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
Instructions
- Start by massaging the kale. Add chopped kale to a large bowl with 1 tablespoon olive oil and a pinch of kosher salt. Use your hands to massage the kale for 2–3 minutes until it darkens and softens. Add the chopped romaine and toss to combine.
- If making homemade croutons, cube 2 slices of rustic bread and toss them in a skillet over medium heat with olive oil, garlic, salt and pepper. Cook for about 8–10 minutes, stirring occasionally, until crispy and golden.
- If making dressing from scratch, whisk together yogurt or mayo, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, and season with salt and pepper.
- Toss the kale and romaine with Caesar dressing until evenly coated. Add croutons and top with shaved Parmesan. Toss again just before serving.
- For the steak: Bring your cut to room temperature and season generously with salt and freshly ground black pepper. Preheat your grill to medium-high. Grill the steak for 3–5 minutes per side depending on thickness and preferred doneness. Let rest for 5–10 minutes, slice against the grain, and serve over the salad or alongside.
