kid friendly caesar salad
Prep time
Total time
Recipe type: salads
Serves: 1½ cups dressing
  • For the dressing:
  • 1 cup grated or shredded parmesan cheese - I always just use shredded parmesan cheese
  • 3 cloves garlic, coarsely chopped
  • ¼ cup Dijon mustard
  • ¼ cup fresh lemon juice (1½ lemons or 1 juicy lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 cup extra-virgin olive oil
  • For the salad:
  • 1 head of romaine lettuce or ½ head romaine and ½ bunch of lacinato/dinasour kale, thinly sliced - I always use a combination of romaine and kale, but if your child doesn't like kale, then stick to romaine. Also, you can use more or less lettuce depending on the amount of people you are serving
  • homemade croutons - click here to get recipe
  1. In a blender add in the 1 cup parmesan cheese, 3 cloves chopped garlic, ¼ cup Dijon mustard, ¼ cup lemon juice, salt and pepper.
  2. Blend on high speed to mince the garlic and to mix well.
  3. With the machine running on low speed, slowly add the olive oil in a thin stream and blend until emulsified.
  4. Taste the dressing and adjust the seasoning, if necessary. There you have it, fresh dressing. Now, wasn't that easy? Don't worry if the dressing seems thick, it will be great once it gets mixed into the salad.
  5. To assemble the salad, wash the romaine and kale, and then de-stem the kale, thinly slice both the kale and romaine and toss them into a salad bowl.
  6. Toss in the croutons and then add some dressing to taste.
  7. Toss well to coat all of the romaine and kale generously and evenly. Feel free to add more dressing as needed.
  8. I find that when I thinly slice the kale and romaine my kids and their peeps tend to eat more of the salad.
  9. When you make the dressing, it might seem like a lot, but you will love the fact that you can literally throw together a salad at the last minute.If you keep your lettuces washed and ready to go, then you will be able to throw this salad together in less than 5 minutes. Awesome!
  10. Storage: The dressing will last for a week after it's made, as long as it's stored in a tightly covered jar in the refrigerator. Note: You will have to whisk the dressing each time before you use it, as it will thicken up a bit.
Recipe by Marin Mama Cooks at