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Caesar salad—crisp, tangy, creamy, and full of umami goodness—has been a staple in the salad world since its creation. Let’s be real: Caesar salad is the little black dress of the culinary world—timeless, classic, and perfect for almost any occasion. But even the most iconic staples need a little makeover now and then. Enter this Spicy Kale Caesar Salad with Garlic Breadcrumbs and Parmesan Frico, a bold, weeknight-friendly twist that doesn’t just play with tradition but amps it up with a kick of heat, a crispy crunch, and a dressing that’s creamy without being overpowering. Yes, this has a few extra components than your standard Caesar—garlic confit, Parmesan frico—but this modern take is still both easy to make and hard to resist.
The Origins of Caesar Salad: From Tijuana to the World
Before we dive into this recipe, let’s take a quick trip down culinary history lane. The Caesar salad was born in the 1920s in Tijuana, Mexico, not Rome, as some might assume. Italian-American restaurateur Caesar Cardini is credited with creating this iconic dish, which originally featured romaine lettuce, croutons, Parmesan cheese, raw egg, Worcestershire sauce, and anchovies—all tossed in a garlicky olive oil dressing. The dish quickly gained popularity and spread to menus worldwide, becoming a quintessential example of Italian-American cuisine.
What’s in a Traditional Caesar Salad?
A classic Caesar salad is simple but effective—a masterclass in balancing flavors and textures. Traditionally, you’ll find:
- Romaine Lettuce: The crunchy backbone of the salad.
- Caesar Dressing: A creamy, umami-rich sauce made from egg yolk, anchovies, garlic, lemon juice, Dijon mustard, and olive oil.
- Croutons: Crisped bread cubes that add a satisfying crunch.
- Parmesan Cheese: Sharp, salty, and nutty, this cheese ties everything together.
But while the original has its merits, sometimes you crave something a little more daring. That’s where this spicy kale version comes into play.
The Recipe: Spicy Kale Caesar Salad with Garlic Breadcrumbs and Parmesan Frico
Now, I know some purists out there might clutch their pearls at the thought of using store-bought mayo in a Caesar dressing. But let me just say this: when you’re juggling work, life, and the thousand other things on your plate, a high-quality mayo can be a lifesaver. Plus, it’s delicious!
This recipe is heavily adapted from Not Another Cooking Show, one of my favorite YouTube channels, with some tweaks to make it my own. I really don’t like an anchovy-foward Caesar dressing, but this one has just enough anchovy action to remind you it’s a Caesar, without the fishy overload that makes some people (me) back away slowly. And that kick of Calabrian chilies? Chef’s kiss.
Here’s a quick rundown:
- Garlic Breadcrumbs: These golden nuggets of crunchy goodness are made by toasting fresh breadcrumbs in butter with a hit of garlic powder. The key here is to let them get nice and crispy—no soggy croutons allowed.
- Spicy Caesar Dressing: We’re talking creamy, tangy, and with a subtle heat that sneaks up on you. Confit garlic cloves add a sweet, mellow garlic flavor, while a blend of lemon juice, Dijon mustard, and Calabrian chilies bring brightness and spice. Anchovies? Yes, but just two—enough to give it that authentic Caesar vibe without overwhelming the palate.
- Parmesan Frico: Because sometimes, you need your cheese to do more than just melt. These crispy, lacy Parmesan discs add a salty crunch that’s the perfect counterpoint to the tender kale.
- Kale: Speaking of kale, this hearty green is a fantastic stand-in for romaine. It’s sturdy enough to stand up to the rich dressing and doesn’t wilt under pressure, making it perfect for a salad that can handle some time on the table.
A Note on a Special Ingredient: Colatura
Colatura is essentially the Italian cousin of Asian fish sauce, hailing from the coastal town of Cetara in Italy. This amber-hued liquid is a traditional condiment made from anchovies that have been salted and aged in wooden barrels. The result is a rich, intensely savory essence that’s packed with umami—a flavor bomb that adds depth to any dish it touches.
Now, if you don’t have colatura on hand (and let’s face it, it’s not exactly a pantry staple for most—except people like me who has a pantry full of special ingredients because I’m extra), Asian fish sauce is a perfectly suitable substitute. Both are made from fermented fish, so they share that briny, umami punch that’s key to a good Caesar dressing. The main difference lies in the flavor profile: colatura tends to be a bit mellower and slightly less salty, while Asian fish sauce can be more assertive and, well, fishier. If you’re using fish sauce as a sub, start with a little less than the recipe calls for—about three-quarters of the amount—and adjust to taste from there. You’ll still get that savory depth without overwhelming the other flavors in your salad.
Equipment Needed
- Chef’s knife
- Plastic cutting board
- Salad spinner
- 8-cup food processor
- Immersion blender or small blender
- Measuring cups and spoons
- Rubber spatula
- Glass mixing bowls
- 8″ nonstick skillet
- Flexible turner
Tips & Tricks for Caesar Salad Success
- Massage the Kale: Yes, kale needs a little TLC. Massaging the leaves with a pinch of salt helps to break down their toughness, making them more tender and easier to eat.
- Thin the Dressing: Caesar dressing should coat the leaves, not drown them. If it’s too thick, add a tablespoon or two of water to achieve that perfect consistency.
- Don’t Skip the (Optional) Frico: Parmesan frico might sound fancy, but it’s just cheese melted and crisped into a cracker-like form. It adds a delightful crunch and a pop of umami that makes the salad feel special.
- Customize the Heat: If you’re not into spice, you can dial back the Calabrian chilies or leave them out altogether. But if you love a little heat, feel free to add an extra teaspoon—or three.
This Spicy Kale Caesar Salad is a celebration of bold flavors and textures, all while respecting the classic elements that make a Caesar salad so beloved. Whether you’re a Caesar purist or someone who loves to experiment, this dish has something for everyone. So grab a fork, dive in, and let the flavors take you on a deliciously spicy ride. And remember, store-bought mayo is your friend—embrace it, love it, and don’t feel bad for not making a homemade mayo for your dressing. Most importantly, enjoy your weeknight salad with just a bit of extra decadence.
Happy cooking!
Spicy Kale Caesar Salad with Garlic Breadcrumbs and Parmesan Frico
- Yield: 4 to 6 servings 1x
Description
Elevate your weeknight dinners with this Spicy Kale Caesar Salad featuring garlic breadcrumbs, Parmesan frico, and a zesty, anchovy-light dressing. A bold twist on the classic Caesar salad, this recipe is quick, flavorful, and perfect for anyone who loves a Caesar salad with a twist—a kick of heat and rich, umami flavors. Learn how to make this modern, easy-to-prepare dish with this step-by-step guide.
Start this recipe by making garlic confit.
Ingredients
- 2 bunches of Tuscan (lacinato) kale, rinsed and torn into bite-sized pieces or cut into ribbons
- 2.5 to 3 ounces ground Parmesan* (will be used in multiple parts of the recipe below)
GARLIC BREADCRUMBS:
- 2 tablespoons garlic oil (from garlic confit)
- 3/4 cup fresh breadcrumbs**
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
SPICY CAESAR DRESSING:
- 10 confit garlic cloves
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons garlic oil (from garlic confit)
- 2 anchovies
- 1/2 teaspoon colatura or fish sauce, optional***
- 1/2 teaspoon honey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped Calabrian chilies, or to taste
- 2 tablespoons ground Parmesan
- 1 to 2 tablespoons of water, to thin
PARMESAN FRICO, OPTIONAL:
- 6 tablespoons ground Parmesan
Instructions
- In a large mixing bowl or the bowl of a salad spinner (if using), add the kale and a sprinkle of salt. Massage the kale for about 30-45 seconds, until it starts to soften and darkens in color.
- Make the garlic breadcrumbs: Heat the garlic oil in a small nonstick skillet over medium heat. Add the breadcrumbs and toast for 4–5 minutes, stirring occasionally, or until crisp and golden brown. Add the garlic powder and salt and pepper to taste, tossing to mix. Transfer to a plate to cool.
- To make the spicy Caesar dressing: Using an immersion blender or blender, combine the garlic cloves, mayonnaise, lemon juice, Dijon mustard, garlic oil, anchovies, colatura if using, honey, Worcestershire sauce, Calabrian chilies, and Parmesan. Process until smooth. Transfer to a bowl. Thin with water as needed to make a thick but drizzleable dressing that coats the kale. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- To make the Parmesan frico: In the same skillet used to make the breadcrumbs, spread 3 tablespoons of Parmesan in a thin layer. Heat over medium heat for 5 minutes, or until the cheese melts and is lacy and the frico is golden and beginning to crisp. Transfer to a plate and repeat with the remaining 3 tablespoons Parmesan. The frico will continue to crisp as they cool.
- To serve, toss the kale with half of the dressing, adding more as needed to coat the greens. Sprinkle more ground Parmesan and the garlic breadcrumbs over top, tossing to coat. Break the Parmesan frico into small pieces over top. Serve immediately.
Equipment
Notes
*To make ground Parmesan, cut Parmesan cheese into chunks and process in a food processor or blender until fine.
**To make fresh breadcrumbs, remove the crusts from stale bread and cut or tear into chunks. Process in a food processor until semi-fine crumbs form; a few bigger bits are okay! I like to make a big batch and keep it in my freezer.
***If you’re using fish sauce as a sub, start with a little less than the recipe calls for—about three-quarters of the amount—and adjust to taste from there.
Inspiration: Spicy Kale Caesar from Not Another Cooking Show
- Category: Salads, Side Dishes