Download the TODAY app for the latest coverage on the coronavirus outbreak

Kale Caesar Salad with Crunchy Seeds
Clodagh McKenna's Clam Linguine + Kale Caesar Salad
Nathan Congleton / TODAY
print recipe
3.6969697 (33 rated)
Cook time:
Prep time:

This salad is so fresh tasting and easy to prepare. I like to make the dressing a day ahead so that it's even easier to assemble and serve.

Technique tip: Use a vegetable peeler to make the Parmesan shavings.

Swap option: Feel free to add grilled shrimp or chicken.


  • Salad

    • 1 pound Tuscan kale, tough stems removed, leaves roughly chopped
    • 1/2 pound romaine lettuce
    • 1/4 cup Parmesan shavings
    • 2 tablespoons pumpkin seeds
    • 2 tablespoons sunflower seeds
  • Dressing

    • 1 clove garlic, finely grated
    • 1/2 teaspoon Dijon mustard
    • 1½ tablespoons lemon juice
    • 1/2 cup olive oil
    • 1/3 cup Parmesan cheese, grated
    • Sea salt and freshly ground black pepper


For the salad:

Place a pot of boiling water over a high heat and blanch the kale in the boiling water for one minute. Strain and pat dry with paper towel.

For the dressing:

In a small bowl, whisk together all the ingredients.

To assemble and serve:

Place the blanched kale, romaine lettuce and Parmesan shavings in a bowl. Pour the dressing over the leaves and toss gently. Sprinkle the pumpkin and sunflower seeds on top and serve.

Related video

Closed Captioning
apply | reset x

How to make delicious clam linguine and kale Caesar salad

Play Video - 6:22