Cesarian Caesar

Good for Baby, Good for Mama

Cesarian Caesar


6-8 servings


C = cup
T = tablespoon



  • 1 lemon

  • 1 anchovy

  • 1 clove garlic

  • 2 T Dijon mustard

  • 2 T mayonnaise

  • C extra-virgin olive oil


  • 20 leaves Lacinato kale

  • flake salt, to taste


  1. Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water.

  2. Mince 1 anchovy and grate 1 clove of garlic on a microplane. 

  3. In the base of a large salad bowl, combine the minced anchovy, the grated garlic, 2 tablespoons of lemon juice, 2 tablespoons of Dijon mustard, and 2 tablespoons of mayonnaise. Mix well to combine. 

  4. Slowly drizzle in the ⅓ cup of extra-virgin olive oil while whisking to emulsify.

  5. Thoroughly wash 20 leaves of Lacinato kale under cool, running, drinkable water. Remove the center stem from the kale leaves. Slice the kale very thin. Add to the salad bowl and toss to combine with the dressing. 

  6. Garnish with flake salt and serve. Eat up, Mama!

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

The Reviews Are In

0 Reviews

Your email address will not be published. Required fields are marked *

Overall Rating

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

This is a subscription feature. Please subscribe or log in to your account.