A bold twist on the classic Caesar. This salad balances charred shrimp, tender massaged kale, and an anchovy-packed dressing that's creamy, tangy, and full of umami. Finished with toasted panko and fresh parmesan, it's the kind of crave-worthy lunch or dinner that feels both elevated and effortless.
Why You'll Love Kale Caesar with Grilled Shrimp ❤️
This isn't your average Caesar. With freshly harvested blue kale, buttery grilled shrimp, and a bold, from-scratch dressing packed with anchovy and garlic, this salad is big on flavor and texture. The toasted panko adds just the right crunch to balance out the creamy dressing-making it hearty enough for a full meal.
Tips and Tricks
- Massage the kale: Don't skip this step-it breaks down the toughness and makes the kale more tender and flavorful.
- Emulsify slowly: Drizzle the oil in gradually while blending the dressing to get a smooth, creamy texture.
- Toast the panko breadcrumbs: Butter-toasted panko adds crunch and richness that rivals croutons.
Variations
This salad is super flexible-try one of these riffs for a fresh twist:
- Swap the protein: Use grilled chicken, seared tofu, or soft-boiled eggs instead of shrimp.
- Add avocado: Sliced avocado brings extra creaminess and richness to balance the tangy dressing.
- Mix up the greens: Try a combo of kale and romaine or little gem lettuce for more texture variety.
Substitutions
Need to make a swap? These ingredient alternatives work just as well:
- Anchovy filets: Use anchovy paste or a dash of fish sauce for similar umami depth.
- Avocado oil: Olive oil or grapeseed oil can be used in place of avocado oil in the dressing.
- Parmesan: Swap with pecorino romano or nutritional yeast for a dairy-free option.
Best Served With
- Grilled sourdough or focaccia on the side
- Chilled white wine like Sauvignon Blanc or Pinot Grigio
- Charred lemon halves for extra citrusy brightness
- Pickled red onions or shallots for a sharp, acidic contrast
How to Store Leftovers
- Store components separately for best texture. The dressing will keep in the fridge for up to 5 days. Leftover shrimp can be stored in an airtight container and eaten cold or reheated gently.
- Toss kale with dressing just before serving to avoid soggy greens.
Common Questions
Can I substitute kale with another green?
Yes - little gem, romaine, or baby spinach work well here. If using something softer than kale, skip the massaging step.
What's the best way to store leftovers?
Store the dressing separately. Kale that's already dressed will keep for 1 day max in the fridge, but the shrimp is best eaten fresh.





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