Cranberry kale Caesar salad

Share the recipe:

Print the recipe


A classic Caesar salad gets a modern twist with kale, cranberries and walnuts. Try to also with chicken or reindeer stew.

4 portions

125 grams of Polarica’s cranberries
300g kale
1 tablespoons of lemon juice
2 slices of chosen bread
100g walnuts
50g of Parmesan cheese
Butter for frying


1 egg
1 garlic clove
1 – 1.5 cup of grated parmesan cheese
0.5 tsp of sugar
2 tsp of Dijon mustard
2 tsp of lemon juice
1.5 deciliter of neutral oil
salt and black pepper


  1. Boil eggs for 2.5 minutes and empty them into a bowl
  2. Mix all the dressing ingredients except the oil in the bowl. Add the oil slowly while constantly stirring until the dressing becomes smooth and creamy.
  3. Cut kale and stir the lemon juice on top. Mix well.
  4. Fry the bread with oil on the pan and cut on top of the kale.
  5. Roast the walnuts and add them to the mix as well.
  6. Add dressing to the kale mix and top with cranberries, walnuts, bread croutons and Parmesan cheese. Enjoy!