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Kale Caesar Salad

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  • 1 garlic clove, minced
  • 1 tsp dijon mustard
  • 1 tbsp Red Boat Fish Sauce
  • 1 egg yolk
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • 2-3oz Parmesan cheese
  • Salt and pepper to taste


Bread Crumbs

  • ¾ cup bread crumbs
  • 1 ½ tbsp butter
  • ½ tsp Red Boat Fish Sauce


To assemble

  • 6oz kale
  • Parmesan cheese, to garnish



  1. In a bowl, whisk together minced garlic, dijon mustard, 1 tablespoon of Red Boat Fish Sauce, an egg yolk and lemon juice. Once combined, viciously whisk in the olive oil until dressing is emulsified and combined. Alternatively, you can add all ingredients to a blender and blend until combined. Season with salt and pepper to taste.
  2. In a large bowl of cold water, soak your kale and allow it to sit for 10-15 minutes. Drain and rinse with cold water, squeezing and massaging the kale while you are rinsing it. Do this for about 5 minutes or until you notice the kale starts getting softer. Thoroughly squeeze out any excess water and spin dry or let dry in a colander.
  3. In a pan over low heat, add butter. Once the butter has melted, add a ½ teaspoon of Red Boat Fish Sauce and stir to combine. Add bread crumbs and mix until evenly coated in the butter. Toast for 3-5 minutes or until bread crumbs are toasted.
  4. In a large bowl, toss together your kale, bread crumbs, and Caesar dressing. Sprinkle with more parmesan cheese as desired.


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