Kale Caesar Salad with FAGE Total Caesar Dressing

​​​​​​A twist on your favorite Caesar salad.



Four ¾” thick slices sourdough bread

¼ cup olive oil

½ tsp fine sea salt


Caesar Dressing:

1 cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%

4 anchovy fillets

½ cup (2 oz) freshly grated Parmesan cheese

2 tbsp fresh lemon juice

1 garlic clove, finely chopped

2 tbsp water

Fine sea salt


Caesar Salad:

1 bunch lacinato (dinosaur) kale, ribs removed

3 red radishes, very thinly sliced

1 medium, ripe avocado, pitted and thinly sliced

2 tbsp toasted pumpkin seeds

2 tbsp minced chives


  1. Croutons: Preheat oven to 400℉. Remove crusts from bread and discard. Tear bread into rough 1” chunks.
  2. In a medium bowl toss bread with oil and salt, then spread out on a baking sheet. Bake, stirring every 5 minutes, until bread is evenly toasted, 15-20 minutes. Let cool.
  3. Caesar Dressing: In a food processor combine FAGE Total, anchovies, Parmesan, lemon juice, and garlic and process to a smooth paste. Add the water and pulse until smooth. Add salt to taste.
  4. Caesar Salad: Shred kale into ½” wide ribbons and place in a large bowl with radishes. Add dressing to taste and toss to coat evenly.
  5. Divide salad between plates and top with croutons and avocado. Sprinkle with pumpkin seeds and chives. Serve immediately.
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