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Close-up of a dish featuring seared scallops topped with grated cheese, crispy breadcrumbs, and wilted greens, all seasoned and served together in a savory presentation.

Kale Caesar with Grilled Shrimp

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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, this comes together fast for lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 2248
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the salad:
  • 1 bunch blue kale ribs removed, torn into bite-sized pieces
  • 6-8 shrimp peeled and deveined
  • 2 tablespoon panko breadcrumbs
  • 1 teaspoon butter
  • ¼ cup parmesan cheese
  • kosher salt to taste
  • black pepper to taste
For the dressing:
  • 1 egg yolk
  • 1 clove garlic
  • 3-5 oil-packed anchovy filets
  • 2 tablespoon lemon juice
  • ⅕ tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup avocado oil
  • ½ cup olive oil
  • optional: 1–2 tablespoon water for thinning
  • kosher salt and black pepper to taste

Equipment

  • Large Mixing Bowl
  • Tongs or spatula
  • Small skillet (for toasting panko)
  • Chef’s knife and cutting board
  • Medium sauté pan
  • Food processor or blender

Method
 

  1. Add torn kale to a large mixing bowl, drizzle with olive oil, and massage gently for 30 seconds to tenderize. Set aside.
  2. In a food processor, combine garlic, anchovy filets (plus oil), egg yolk, lemon juice, dijon mustard, and Worcestershire. Process for 30 seconds until smooth.
  3. With the machine running, slowly drizzle in the avocado and olive oils to emulsify.
  4. If needed, add 1–2 tablespoon water to loosen the dressing. Season to taste with salt, black pepper, and more lemon juice if desired.
  5. Toast panko in a small skillet over medium heat with butter until golden brown. Remove from heat.
  6. Pat shrimp dry and season with salt and black pepper.
  7. Heat a medium pan over medium-high heat with a drizzle of oil. Cook shrimp for 2 minutes per side until just cooked through.
  8. When ready to serve, mix parmesan into the kale. Drizzle dressing over the salad, add grilled shrimp, and top with toasted panko breadcrumbs. Finish with flaky salt.

Nutrition

Calories: 2248kcalCarbohydrates: 26gProtein: 27gFat: 230gSaturated Fat: 34gPolyunsaturated Fat: 28gMonounsaturated Fat: 160gTrans Fat: 0.01gCholesterol: 308mgSodium: 920mgPotassium: 427mgFiber: 1gSugar: 6gVitamin A: 472IUVitamin C: 15mgCalcium: 433mgIron: 4mg

Notes

Storage: This salad is best tossed and eaten right away, since dressed kale and hot shrimp don't hold. That said, massaged kale is sturdier than delicate greens and won't wilt as fast; you can prep the kale, dressing, and shrimp separately up to a day ahead and combine just before serving. The dressing contains raw egg yolk, so keep it refrigerated and use within 2-3 days.

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