Kale Caesar With Microgreens

Much like a classic Caesar salad, but with kale instead of romaine lettuce. Skip the chicken and anchovies for a vegetarian version. We love it with Rucola microgreens but you can use your favorite.   

Photo: Lennart Weibull

Photo: Lennart Weibull

  4 – 6 Servings

  • Rucola microgreens
  • 300 g Kale
  • ½ dl roasted sunflower seeds
  • 2 tablespoons dried currants (or blueberries or cranberries) 
  • Grated Parmesan
  • Dressing
  • 1 egg yolk
  • 1 grated glove of garlic
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 dl olive oil
  • 2 dl finely grated Parmesan
  • Salt
  • Freshly ground black peppar


Start with the dressing. Mix egg yolk, garlic, 1 tablespoon of lemon juice and mustard with a hand blender or in a food processor.

Carefully add the olive oil in a thin stream while continuing to mix. Stir in the parmesan and season with salt and pepper.

Shred the kale into chunks. Add the cabbage to a bowl and fold in half of the dressing. Arrange over a large platter. 

Top with sunflower seeds, currants, grated Parmesan and add the rest of the dressing. Scatter over the microgreens and then tuck in. 

Recipe from Groddar, skott & mikrogrönt by Lina Wallentinson. Available here 

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