This Grilled Kale Caesar Salad with Crispy Chorizo is a lively take on a classic Caesar. The kale is grilled until tender and slightly charred, then finished with crispy chorizo crumbs and a creamy Caesar-style dressing. Ready in about 30 minutes, it’s a Whole30, Paleo and Keto-friendly dish that’s ideal for warm-weather meals.
This twist on a Caesar pairs smoky, grilled kale with a rich, tangy dressing and crunchy chorizo. It’s a simple combination that transforms familiar flavors into something bold and satisfying. The contrast between tender greens and crisp, spicy meat makes each bite interesting and flavorful.
Why you’ll love this Grilled Kale Caesar Salad
- This isn’t your average Caesar salad. The grilled kale brings a smoky, tender quality while the dressing adds creaminess and the chorizo contributes a spicy crunch that elevates the whole dish.
- Quick and easy: The recipe takes about 30 minutes from start to finish, so it’s perfect for weeknights or a simple summer meal.
- Grilled kale is transformative: If you aren’t a kale fan, try it grilled—leaves become tender and pick up a delicious smoky note that changes the texture and flavor completely.
- Crispy chorizo: Breaking the sausage into small pieces and frying until golden creates little bursts of spicy, savory flavor throughout the salad.
- Simple Caesar dressing: The dressing is easy to prepare and can be made a few hours or a day ahead to deepen the flavors.
- Diet-friendly: This salad fits Whole30, Keto and Paleo approaches when ingredients are selected accordingly.
Tips for grilling kale
- Use a mix of kale types if you like texture contrast—curly and Tuscan (cavolo nero) work well—but a single variety is fine too.
- Massage the leaves briefly with oil before grilling to help soften them and improve mouthfeel.
- Drizzle the leaves with oil and grill quickly over high heat: about 1–2 minutes per side until the edges char and the leaves are tender.
- If you don’t have a barbecue, a grill pan or sandwich press works—just expect to grill in batches.
- After grilling, remove the tough stems by running a knife down each side, then chop the leaves into bite-sized pieces before tossing with dressing.
The Caesar-style dressing
This simple dressing balances creaminess, tang and garlic. To ensure a smooth emulsification, drizzle the olive oil in slowly while blending or whisking vigorously. If you don’t have anchovy paste on hand, capers are an effective alternative to provide salty depth without a strong fishy note.
Why the chorizo matters
Crisping chorizo until it’s dark golden and crumbly adds texture and a spicy, savory punch that plays well against the smoky kale and creamy dressing. Remove the meat from the casings and break it into small pieces before cooking at medium-high heat until browned and crunchy.
Other kale recipes to try
- Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing
- Kale & Brussels Sprout Salad with Creamy Lemon Dressing
- Spinach, Kale & Artichoke Dip
- Kale, Butternut Squash & Pomegranate Salad with Lemon Tahini Dressing
- Kale, Spinach & Mushroom Baked Eggs
- Celeriac Risotto with Butternut Squash & Kale
If you make this recipe, please leave a comment or share a photo on Instagram at @everylastbite_. I enjoy seeing your versions of the dish!
Grilled Kale Caesar Salad with Crispy Chorizo
Ingredients
- 7 ounces chorizo
- 1 tbsp olive oil
- 1 bunch curly kale approx 1/2 pound
- 1 bunch Tuscan kale (cavolo nero) approx 1/2 pound
Caesar Dressing
- 1 egg yolk room temperature
- 1 tbsp lemon juice
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/4 tsp anchovy paste or 1/2 tsp capers
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup extra virgin olive oil
Instructions
-
Remove the chorizo from its casings and place the meat in a pan over medium-high heat. Use a wooden spoon to break it into small, crumbly pieces.
-
Cook the chorizo for about 7 minutes, beyond just cooked, until it turns a deep golden brown and becomes crisp.
-
Make the dressing: in a tall container combine the egg yolk, lemon juice, balsamic, Dijon, garlic, anchovy paste or capers, salt and pepper. Place an immersion blender at the bottom, turn it on, and very slowly drizzle in the olive oil while blending until the dressing emulsifies and thickens. Alternatively, whisk vigorously in a bowl until combined. Taste and adjust seasoning, then set aside.
-
Drizzle the kale with 1 tablespoon olive oil and gently massage the leaves to distribute the oil and soften them.
-
Heat a barbecue or a large grill pan to high. Grill the kale 1–2 minutes per side until tender and slightly charred. If using a pan, work in batches as needed.
-
After grilling, remove the stems by running a knife down each side and roughly chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl.
-
Toss the kale with the dressing until well coated, add the crispy chorizo crumbs, toss again, and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
