Recipe: Kale Caesar Salad

This recipe comes from Chef Jason Assenmacher of Dine with Jason, who recently made this at our Westside Provisions District Farmers Market. It’s a good thing that kale is almost always in season here – it’s an incredibly versatile ingredient. And, when it gets too hot to want to cook anything, this recipe keeps it raw in the most savory of ways.


Yields 4 – 6 servings


  • 1 bunch kale, washed, de-stemmed, dried and sliced as thinly as possible

Caesar Dressing

  • Juice of 1 lemon
  • 1 garlic clove, chopped
  • 1 pinch Italian seasoning
  • 1 hefty pinch Parmesan cheese
  • a few dashes Worcestershire sauce
  • 1/4 cup sherry vinegar
  • 1 tablespoon Duke’s mayo
  • Neutral oil (vegetable oil, grapeseed oil) to taste (enough to reach desired consistency
  • a few dashes of hot sauce
  • salt & pepper to taste


  • 1/4 cup semi-firm goat cheese, crumbled
  • 1/4 cup parmesan cheese, thinly sliced or shaved
  • 1/4 cup toasted pine nuts


  • Prepare kale
  • Combine all dressing ingredients & dress kale
  • Top with garnishes, serve & enjoy!

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