Winter Caesar Salad Recipe with Kale & Crispy Shrimp

Winter is the perfect season to enjoy this winter kale Caesar salad, which features leafy kale, radicchio, and crispy golden shrimp. It is a perfect side dish or light starter topped with creamy dressing and shredded parmesan cheese.

This recipe offers a wintery take on the regular Caesar salad, with warm and seasonal ingredients that perfectly suit the autumn and winter seasons. We encourage you to check out our Caesar salad with cucumber and crispy bacon, which is our favorite during the hot summer season, and the quick and easy Caesar salad with tuna. Also, make a note of the homemade mayonnaise that is used in this Caesar salad recipe.

This recipe is well-suited for family gatherings, cozy and romantic dinners, and seafood-themed nights (consider pairing it with a sushi cake or a basmati shrimp risotto!).

Why You'll Love This Recipe

• It is very quick and easy to make. You'll only spend 5-10 minutes cooking the warm ingredients, and you can have a finished dish in less than 30 minutes!
• This is a perfect way to enjoy your beloved Caesar salad with a warm touch during the cold winter months. And it's also great for serving on special occasions!
• It is loaded with healthy greens and nutrients like iodine and antioxidants in the shrimp, which is a great way to incorporate high-vibrational food into your daily menu.
• This is also a perfect dish for the keto and low-carb diet.

Ingredients

• Shrimp: This is one of the main ingredients of this recipe. You'll need defrosted, uncooked shrimp. The larger, the better. We used shrimp with tails on so they could be easily grabbed with fingers.
• Kale: Kale is the most commonly used leafy green in winter Caesar salad recipes thanks to its availability, nutritional benefits, and texture, which perfectly suits winter salads. A thing to note: you'll find plenty of salad recipes with uncooked kale, including Caesar salad recipes. While you can leave kale uncooked in this recipe, you might find kale too stiff and difficult to chew. There are at least two ways to overcome this issue. Firstly, you can drizzle olive oil over the kale once it's sliced (stem removed) and massage it thoroughly to become softer. Secondly, warm it on the skillet (preferably in butter) for 3-5 minutes. The second option is great for winter salads, where you'll enjoy the warmth of the greens.
• Salad Mix with Radicchio: While radicchio is not a must for this salad recipe, it adds color, and we all know that we eat with our eyes first!
• Mayonnaise: Check out this homemade mayo recipe. With the Dijon mustard added to the mayonnaise, it's a perfect addition to the Caesar dressing, which also contains Dijon mustard.
• Bread Croutons: The below directions will help you prepare bread croutons from wheat bread at home.
• Parmesan Cheese: Caesar salad wouldn't be the same without the parmesan cheese, would it? Depending on your preferences, either shred it or grate it finely.
• Worcestershire Sauce: Worcestershire sauce is used in this recipe to substitute anchovy fillets, usually added to the Caesar salad dressing. This recipe will help you save your precious time and money by using sauces that can be used multiple times once bought and will help you avoid messing with anchovies.
• Fish Sauce: It will help achieve the desired flavor of the sauce, which resembles the traditional Caesar salad dressing with anchovies.
• Garlic: Depending on their size and your taste, you'll need 1-3 cloves.
• Olive Oil or Butter: Butter will give the cooked ingredients a softer taste and flavor, but extra-virgin olive oil is also a valid option.
• Spices: You'll need a good pinch of salt, some black pepper, and red chili flakes. These will give the shrimp the desired flavor, and the chili flakes will also add color and interest to the cooked shrimp. We like to add spices to the shrimp before cooking so their flavor blends well with the shrimp.
• Dijon mustard: It adds to the tangy flavor of the dressing, so don't skip it!

Directions

1. Rinse and dry the greens. Pull the kale leaves from the bottom to the top to remove the stems. If necessary, cut or tear the kale into bite-size pieces.

2. (Optional) Soften the kale by either massaging it in olive oil or frying it in butter for 3-5 minutes (see comments above).

3. Prepare bread croutons: Tear/cut 3-4 slices of wheat bread into the desired sized pieces/cubes, transfer to a sheet pan lined with parchment paper, drizzle with olive oil, and bake until golden brown at 390 °F (200 °C).

4. Prepare the dressing: In a small bowl, combine mayonnaise, Worcestershire sauce, fish sauce, minced garlic, and Dijon mustard. Stir to combine.

5. Cook shrimp: Rinse the shrimp and transfer them to a clean paper towel to dry. Pat salt, black pepper, and chili flakes onto each shrimp on both sides. Heat a medium/large frying pan over medium-high heat, add butter or olive oil, and fry the shrimp for about 1 minute on each side. Transfer to a clean plate or bowl to stop the cooking process.

6. Assemble the salad: Take your serving bowl or plate and start with the greens at the bottom, then layer up with parmesan cheese, bread croutons, and the cooked shrimp. Finally, drizzle the salad dressing on top. Enjoy!

Variations and Tips

• Shrimp can be replaced with crispy fried chicken breasts or bacon, and the meat you normally use for a classic Caesar salad can be used. If you don't mind moving even further away from the classic recipe, try adding crispy chickpeas, Brussels sprouts, or oven-baked sweet potatoes next time!
• If you are looking for a more traditional dressing with anchovies, have a look at this Caesar salad with bacon.
• Skip the kale softening step if you enjoy the original texture of the kale.
• Croutons can also be made using sourdough or rye bread!
• Blue cheese dip with pecans is another great option for the sauce that goes perfectly with the leafy greens.
• Replace kale with a mix of available leafy greens.
• Add ½ teaspoon of lemon zest to the salad dressing for extra freshness and flavor.
• For extra garlicky croutons, add minced garlic to the bread croutons before baking, and spice things up with red onion rings.
• Serve the salad in individual portions or a large salad bowl.

Frequently Asked Questions

How do you store the salad?

It's best to store the salad unassembled. This means you would prepare the dressing, cook the shrimp and croutons, store the ingredients separately, and combine them before serving. That way, you'll always have crunchy (not soft and moist) bread croutons, and the flavors won't mix too much. However, if you have already assembled the salad, transfer it to an airtight container and consume it the same day. We do not recommend refrigerating it for much longer.

I don't like kale. Can I use something else?

Sure! Use any mix of leafy greens available at the store or in your garden (not in the winter, probably). Romaine lettuce is a no-lose option for this recipe.

Winter Caesar Salad Recipe with Kale & Crispy Shrimp

Foodywise Editorial Team

Winter is the perfect season to enjoy this winter kale Caesar salad, which features leafy kale, radicchio, and crispy golden shrimp. It is a perfect side dish or light starter topped with creamy dressing and shredded parmesan cheese.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dinner, Salad, Side Dish

Servings 4

Calories 491 kcal

Ingredients

  

Salad:

• 12 medium-large shrimp (uncooked)
• 1 bunch fresh green kale
• 8-10 oz salad mix
• 3-4 slices wheat bread
• 1 cup Parmesan cheese (shredded or grated)
• 1 tablespoon olive oil or unsalted butter for cooking shrimp
• 1 tablespoon olive oil for bread croutons
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½-1 teaspoon red chili flakes (adjust to taste)

Dressing:

• 1 teaspoon Dijon mustard
• 1 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Fish sauce
• ⅓ teaspoon lemon zest (optional)
• 1-2 cloves of garlic

Instructions

 

• Rinse and dry the greens. Remove the kale stems by pulling the leaves from the bottom to the top. If the pieces are too big, cut or tear the kale into bite-size pieces.
• (Optional) Soften the kale by either massaging it in olive oil or frying it in butter for 3-5 minutes (see comments above).
• Bake bread croutons: Tear/cut 3-4 slices of wheat or sourdough bread into the desired sized pieces/cubes, transfer to a baking sheet lined with parchment paper, drizzle with olive oil, and bake until golden brown at 390 °F (200 °C).
• Prepare the dressing: In a small bowl, combine mayonnaise, Worcestershire sauce, fish sauce, minced garlic, and Dijon mustard. Stir to combine.
• Cook shrimp: Rinse the shrimp and transfer them to a clean paper towel to dry. Pat salt, black pepper, and chili flakes onto each shrimp on both sides. Heat a medium/large frying pan, add butter or olive oil, and fry the shrimp for about 1 minute on each side. Transfer to a clean plate or bowl to stop the cooking process.
• Assemble the salad: Take the serving bowl or plate and start with the greens at the bottom, then layer up with parmesan cheese, bread croutons, and the cooked shrimp. Finally, drizzle the salad dressing on top.

Notes

• Options for replacing shrimp: crispy fried chicken breasts, bacon, chickpeas, brussels sprouts, or oven-baked sweet potatoes.
• Kale can be replaced with a mix of available leafy greens.
• Serve the salad in individual portions or a large salad bowl.
• Consume the same day.

Nutrition Value

Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate