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Wagon Wheel Kale Caesar

Posted by Cowgirl Creamery on
Wagon Wheel Kale Caesar


Enjoy this Cowgirl Creamery take on the Kale Caesar featuring our Wagon Wheel with toasted olive oil panko breadcrumbs and chili flakes. 

Makes about 4 servings
Caesar Dressing
*we love using an immersion blender for this dressing recipe but you can hand whisk or use a blender*

5 anchovy fillets, drained *optional*
2 small garlic cloves
2 large egg yolks, room temp
1/3 cup freshly-grated Wagon Wheel (we use a microplane)
Juice of one lemon
1 tsp Dijon mustard
Pinch of salt and grind of pepper
1/4 cup neutral oil (avocado)
1/4 cup olive oil

For the Salad

2 bunches Cavalo Nero (also known as Tuscan, Italian, or dino) kale, picked from the stem into bite size pieces 
*curly green kale will work as a substitute if you can't find the Tuscan variety*

1.5 cups panko bread crumbs
2 Tbs olive oil
1 cup finely grated Wagon Wheel cheese (we encourage more or less cheese, depending on what you like!)
1 tsp chili flakes
salt and fresh ground pepper to taste


  1. For the dressing: Blend all ingredients aside from the oils in a tall jar, once incorporated, slowly pour the oil into the jar with the blender running. Et voila!
  2. Put picked kale into large bowl and massage until the kale is tender to the bite.
  3. Toast panko bread crumbs in a skillet with olive oil on medium-low heat until brown and crunchy.
  4. Toss kale with Casear dressing and plate the salad for your desired number of servings.
  5. Top with grated Wagon Wheel, toasted bread crumbs, chili flakes and salt & pepper to taste. Enjoy!

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