1-Getting started: Getting started with this kale Caesar salad is straightforward and fun, beginning with prepping your greens for the best texture. First, wash and tear 1 bunch of curly kale into bite-size pieces, removing the stems to make it easier to eat. The kale is then massaged with 1 teaspoon of extra-virgin olive oil and a bit of sea salt until it softens, which helps it combine well with the romaine.

2-Next, chop 5 cups of romaine lettuce and set it aside. For the dressing stage, mix half of the 1/2 cup Caesar dressing with the kale and romaine for a light coating, saving the rest to add just before serving to keep things fresh. This two-stage approach ensures the flavors meld without making the salad soggy.

3-Once dressed, top your salad with 1 cup of croutons and 1/4 cup of shaved Parmesan cheese, or their vegan substitutes, for extra crunch and heartiness. If you’re adding optional items like 1/2 cup of roasted chickpeas or 1 diced medium avocado, sprinkle them on last. The whole process takes about 20 minutes for preparation and 10 minutes if roasting chickpeas, totaling around 30 minutes.

4-Detailed Steps for Best Results: To make your salad even better, prepare the dressing and croutons up to two days ahead and keep everything separate until you’re ready to eat. This tip keeps the textures crisp and the flavors bright. For those new to salads, tossing gently ensures even coating without bruising the greens.