This recipe is from Firefly Kitchens, a regular at our metabolic health and nutrition symposiums. The kraut adds just the right amount of tang to brighten and lighten the creamy Caesar dressing.

Makes 4-6 servings


  • 2 large bunches of kale (lacinato or dino kale is best, curly kale works too)
  • 2 tablespoons Dijon mustard
  • 4-5 cloves of garlic
  • ¼ cup mayonnaise
  • ¾ cup Classic Kraut
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra-virgin olive oil
  • ⅓ cup grated Parmesan cheese (plus additional for garnish)
  • Juice of 2 small lemons, about ½ cup
  • 4 anchovies (optional)
  • salt & freshly ground black pepper


Chop or tear the kale leaves from the thick stalks, discarding the stalks. Tear the leaves into small pieces and put them in a large salad bowl. Set aside.

To make the dressing, whirl all the ingredients except the salt and pepper in a blender or food processor until smooth.

Pour the dressing over the kale. Using your hands, massage the dressing into the leaves until they start to soften, 2 to 3 minutes. You can also accomplish this by tossing the salad vigorously with two wooden spoons. Season to taste with salt and pepper, garnish with additional Parmesan cheese and serve immediately.

Find more recipes like this one on the Firefly website:

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