Salads
This America's Test Kitchen kale Caesar salad recipe delivers restaurant-quality crunch that lasts for days—no soggy greens here. 💛 The secret lies in perfectly wilted kale, crisp celery crowns, and a foolproof dressing technique that stays emulsified.
I've tested countless variations to perfect this vegetarian version that still packs bold Caesar flavor without anchovies.
What sets this salad apart is the crisp celery crowns—thinly sliced celery that stays crunchy even after sitting for hours. The dressing uses a blend of nutritional yeast and lemon juice for that classic tangy flavor, while toasted bread cubes add satisfying texture.
This isn't just another kale salad; it's a complete, flavorful dish with depth and complexity.
By the time you're done, you'll have a salad with tender yet vibrant kale, crisp celery crowns that hold their shape, and a creamy dressing that clings perfectly to every leaf.
The best part? This recipe adapts easily to dietary preferences—whether you want a traditional version or a vegan dressing alternative, it delivers consistent results every time.
Perfect for meal prep or serving immediately, this salad proves healthy eating can be both nutritious and indulgent. Let's get started with a recipe that transforms simple ingredients into something extraordinary.
Ingredients for america's test kitchen kale caesar salad
These vibrant ingredients transform into a restaurant-worthy Caesar salad with crisp celery crowns that defy sogginess—no anchovies needed!
| Ingredient | Amount | Notes |
|---|---|---|
| Curly Kale Leaves 🥬 | 8 oz | Stemmed, torn into bite-sized pieces |
| Celery Stalks 🧅 | 2 whole | Thinly sliced into 1/8-inch crowns |
| Nutritional Yeast 🧂 | ½ cup | For cheesy umami flavor (ensure anchovy-free) |
| Fresh Lemon Juice 🍋 | ¼ cup | From 2-3 medium lemons |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light fruity variety preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing base |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Raw Cashews 🥜 | ½ cup | Soaked for 2 hours for creaminess |
| Vegetable Broth 💧 | ¼ cup | Low-sodium preferred |
| Sourdough Bread 🍞 | 1 cup | Cubed, toasted to golden |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 1 tbsp | For dressing brightness |
| Cayenne Pepper 🔥 | ⅛ tsp | Optional for subtle heat |
| Ice Water ❄️ | ¼ cup | For emulsification |
The kale and celery are non-negotiable for texture. Look for vibrant, deep-green kale leaves—avoid any with yellowing or wilted spots. For celery, organic stalks from Trader Joe's have the crispest crowns, but any firm celery works. The nutritional yeast is your secret weapon here—Bob's Red Mill brand has the most authentic cheesy flavor. If you can't find it, sub with equal parts Parmesan (vegetarian) plus a pinch of garlic powder. Toast your bread cubes until they're golden and crispy—this is what keeps the salad from getting soggy.
No nutritional yeast? Use 1/4 cup finely grated vegetarian Parmesan plus 1 tsp lemon zest for depth. Subbing celery? Radishes or fennel add a nice crunch, but celery's distinct flavor is irreplaceable. For the dressing, soak your cashews overnight if you're short on time—blend with hot water for 10 seconds to speed up the process. The ice water is crucial for emulsification—add it gradually while blending to avoid breaking the dressing. Want more richness? Add 1 tbsp tahini for nutty depth.
Store the dressing separately in an airtight jar for up to 5 days—it only gets better as flavors meld. The celery crowns keep their crunch for 3 days if stored in a sealed container with a paper towel to absorb moisture. Kale wilts fast, so assemble the salad just before serving or store components separately. This recipe scales beautifully—double the dressing and toast extra bread cubes for a crowd. Freeze the dressing in ice cube trays for single-serving portions.
Why You'll Love This Recipe
- No Fuss Assembly: I swear, this salad takes less effort than debating what to eat. Toss the kale leaves with celery, drizzle the lemon juice and olive oil, then sprinkle that magical nutritional yeast—no chopping, no fuss. The ATK method even lets you prep the dressing ahead, so you’re basically setting yourself up for success.
- Umami Magic: That nutritional yeast? It’s the secret weapon here. The moment it hits your tongue, you’ll taste why Caesar salads are legendary—cheesy, nutty, and addictive without a single shred of actual cheese. The lemon brightens it up, and the olive oil ties it all together like a well-worn sweater.
- Weeknight Workhorse: Honestly, this salad works for everything. Pack it for lunch, toss it with grilled chicken for dinner, or serve it as a side when you’re hosting. The flavors hold up for days, and it’s the kind of dish that makes you look like a cooking pro without trying. (Yes, even on a Tuesday night.)
- Budget-Friendly Greens: Curly kale and celery are about as affordable as greens get, and this recipe stretches them further than any other Caesar I’ve tried. The dressing costs pennies to make, and the nutritional yeast adds that expensive-restaurant vibe without the price tag. Leftovers? They’re basically a free meal the next day.
Step-by-step instructions for america's Test Kitchen kale Caesar salad
Here's how to make this legendary salad with crisp celery crowns that stay crunchy for days.
👨🍳 Step 1: Soak and Blend the Creamy Cashew Dressing
Start by soaking the 0.5 cup raw cashews in hot water for 2 hours—this makes them silky when blended. Drain well and transfer to a high-speed blender with the 0.5 cup nutritional yeast, 0.25 cup vegetable broth, 1 tbsp Dijon mustard, 2 cloves minced garlic, 1 tsp Diamond Crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.125 tsp cayenne pepper.
Blend until completely smooth, scraping down the sides as needed. With the blender still running, slowly drizzle in the 0.5 cup extra-virgin olive oil and 0.25 cup fresh lemon juice until fully emulsified. This creates the rich, velvety base that makes this Caesar dressing stand out. Taste and adjust seasoning—you want bright, tangy, and slightly spicy with a cheesy umami kick.
🍳 Step 2: Toast the Sourdough Croutons
Preheat your oven to 350°F and line a baking sheet with parchment paper. Cut the 1 cup sourdough bread into ½-inch cubes and spread them evenly on the prepared sheet. Toss lightly with 1 tbsp extra-virgin olive oil and 1 tbsp red wine vinegar to prevent sticking.
Toast for 12-15 minutes until the croutons are golden brown and crisp throughout. Watch them carefully—they burn quickly! Let them cool completely before adding to the salad. The vinegar gives them a subtle tang that complements the dressing beautifully, and the toasted texture is essential for that satisfying crunch.
🥘 Step 3: Prepare the Crisp Celery Crowns
Use a sharp chef's knife to cut the 2 whole celery stalks into ¼-inch thick slices (about 16 slices total). Arrange them on a cutting board and carefully slice each slice into ⅛-inch thick crowns—this is where the magic happens. You should end up with about 32 delicate celery crowns that stay crisp for days.
Here's the secret: immediately after slicing, place the celery crowns on a paper towel-lined plate. Sprinkle lightly with ½ tsp Diamond Crystal kosher salt and let them sit for 10 minutes. This draws out excess moisture, preventing sogginess while keeping them perfectly crisp. Don't skip this step—it's what makes these celery crowns legendary.
🥗 Step 4: Assemble the Salad with Perfect Timing
In a large bowl, combine the 8 oz stemmed, torn curly kale leaves with the celery crowns. Drizzle about ⅓ cup of the cashew dressing over the greens and toss gently to coat. This initial toss helps soften the kale slightly without wilting the celery.
Add the toasted croutons and toss again, being careful not to overmix. The key here is balance—you want the kale to soften just enough to be tender but still hold its structure, while keeping the celery crowns and croutons perfectly crisp. Serve immediately with the remaining dressing on the side for dipping or additional tossing. This salad tastes best when enjoyed right away, but the celery crowns will stay crisp for up to 3 days when stored properly.
⏰ Step 5: Final Touches for Maximum Crunch
Before serving, give the salad one final toss with an extra 1 tbsp fresh lemon juice and a pinch of 0.25 tsp freshly ground black pepper. This brightens the flavors and adds that signature Caesar peppery kick. Arrange the salad on a large platter and garnish with additional celery crowns if desired.
Here's the pro tip: Serve the dressing separately in a small bowl with a spoon for dipping. This prevents the celery crowns from losing their crispness while allowing everyone to customize their salad experience. The contrast of creamy dressing, crisp celery, tender kale, and crunchy croutons makes every bite unforgettable.
Pro Tips For Making America'S Test Kitchen Kale Caesar Salad
- MASSAGE THE KALE: The recipe calls for massaging the kale with dressing, but I learned this the hard way—don’t just toss it. Use your hands and work the dressing into the stems for 30 seconds. The tougher parts soften, and the flavor actually sticks instead of pooling at the bottom.
- SALT THE CELERY: Skip this step at your own risk. The celery needs a quick soak in ice water for 10 minutes after slicing—it removes bitterness and crisps it up. Trust me, your salad will taste brighter if you do this.
- LEMON JUICE FIRST: Add the lemon juice to the dressing before the olive oil. I used to mix them in reverse, and the dressing always separated. The acid stabilizes the oil better, so the dressing stays emulsified longer—no shaking required mid-salad.
- TOAST THE NUTRITIONAL YEAST: Lightly toast the nutritional yeast in a dry pan for 30 seconds before adding it to the dressing. It deepens the nutty flavor and prevents that chalky aftertaste. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Spicy Kick Boost
For extra heat, add ½ tsp cayenne pepper directly to the dressing or sprinkle 1 tsp crushed red pepper flakes over the finished salad. If you love smoky heat, swap the cayenne for ¼ tsp smoked paprika—it adds depth without overpowering.
I like to serve this version with a side of cool cucumber slices to balance the heat. 🌶️
Sweet-Tangy Twist
Brighten the salad with a 1 tbsp honey or agave nectar mixed into the dressing for a sweet-tangy contrast. For extra depth, add 1 tsp grated fresh ginger to the dressing base.
This works especially well with the crisp celery crowns, creating a perfect balance of flavors. Try it with a sprinkle of toasted sesame seeds for crunch.
Herb-Infused Variations
Fresh herbs elevate this salad instantly. Add 2 tbsp chopped fresh parsley or 1 tbsp chopped dill to the dressing for brightness. For a Mediterranean twist, stir in 1 tsp dried oregano and ½ tsp dried thyme with the nutritional yeast.
I love this version with a drizzle of extra-virgin olive oil before serving.
Smoky BBQ Flair
For a bold twist, mix 1 tbsp BBQ sauce (like Sweet Baby Ray's Original) into the dressing. Top the salad with ¼ cup crumbled smoked gouda cheese and 2 tbsp chopped red onion for a smoky, tangy flavor profile.
This works surprisingly well with the creamy cashew base and crisp celery crowns.
Citrus Zest Brightness
Zesty citrus cuts through the richness beautifully. Add 1 tbsp grated orange zest or lemon zest to the dressing, along with an extra 1 tbsp fresh lemon juice.
For garnish, use supreme segments of blood orange or grapefruit to add color and freshness. This variation feels especially refreshing for summer meals.
Nutty Depth Additions
For extra richness, fold 1 tbsp tahini or 2 tbsp almond butter into the dressing. Top the salad with 2 tbsp chopped toasted walnuts or pecans for crunch and nutty flavor. This works especially well with the kale's earthy notes and the celery's crisp texture. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use cashews instead of traditional anchovies?
This vegetarian version replaces anchovies with cashews for a creamy, umami-rich base that still delivers that classic Caesar flavor. The cashews blend with nutritional yeast and lemon juice to create a tangy, cheesy dressing without any fishy notes. Plus, the texture is silky smooth—perfect for coating crisp celery and tender kale!
How do I keep the celery crowns crispy for meal prep?
After slicing, immediately place the celery crowns on paper towels and sprinkle with ½ tsp salt for 10 minutes to draw out moisture. Store them in an airtight container with a dry paper towel between layers. They'll stay crisp for 3 days in the fridge—just add them fresh to your salad when ready to serve.
Can I make the dressing ahead of time?
Store the dressing in an airtight jar in the fridge for up to 5 days—it actually improves as the flavors meld. For best results, whisk or shake before using. The cashew base thickens slightly when chilled, so add 1 tsp water if it becomes too stiff when re-blending.
What's the best bread for toasted croutons?
Sourdough works best here because its tangy flavor complements the dressing perfectly. For extra crunch, use a rustic baguette or a dense Italian bread. Avoid soft white bread—it turns mushy when toasted. Pro tip: Toss the cubes with 1 tbsp red wine vinegar before baking to prevent sticking and add subtle brightness.
How do I make this vegan?
Skip the nutritional yeast and use ¼ cup finely grated vegan Parmesan plus 1 tsp lemon zest for cheesy flavor. For the dressing, replace the vegetable broth with water and add 1 tsp apple cider vinegar for tang. The cashew base remains perfectly vegan—just ensure all other ingredients (like bread) are plant-based.