Replacing some of the romaine lettuce with massaged kale gives this classic Caesar salad a nutritional upgrade. The homemade Caesar dressing is rich and so flavorful you'll swear off bottled varieties. For an extra-delicious topping, bake the Parmesan into tempting cheese crisps called frico.

Carolyn Casner
Source:, February 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  • Form four 4-inch circles of Parmesan on the prepared baking sheet. Bake until lightly browned on the edges and crisp, 10 to 14 minutes. Set aside to cool.

  • Meanwhile, place chicken in a large saucepan with water to cover. Bring to a simmer and cook until an instant-read thermometer inserted in the center registers 165 degrees F, 12 to 16 minutes. Remove the chicken from the water. When it is cool enough to handle, shred.

  • Mince garlic. Sprinkle with salt and mash with the side of a chef's knife to make a paste. Transfer to a large bowl. Whisk in oil, lemon juice, tamari, anchovy paste and pepper. Add kale and, with clean hands, massage it with the dressing until well coated and reduced in volume, about 1 minute. Add romaine, tomatoes and the chicken; toss to coat. Divide the salad among 4 plates and crumble a Parmesan crisp over each.


Equipment: Parchment paper

Nutrition Facts

393.7 calories; protein 31.8g 64% DV; carbohydrates 7.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 2.7g; fat 26.1g 40% DV; saturated fat 6g 30% DV; cholesterol 75.3mg 25% DV; vitamin a iu 6768.9IU 135% DV; vitamin c 50.5mg 84% DV; folate 106mcg 27% DV; calcium 267.7mg 27% DV; iron 2mg 11% DV; magnesium 55.2mg 20% DV; potassium 569.9mg 16% DV; sodium 759.3mg 30% DV; thiamin 0.1mg 14% DV.