Cacio e Pepe-Inspired Kale and Fennel Caesar Salad with crispy black pepper chickpea-ciabatta crumble. A bold twist on a beloved classic that’s hearty, comforting, and totally irresistible.

Why You’ll Love this Kale and Fennel Caesar

Here’s the lineup on my new favorite Caesar salad:

• Crisp massaged kale and tangy pickled fennel form the base.
• Peppery chickpea-ciabatta crumble adds heartiness and crunch.
• Luxuriously creamy Caesar dressing infused with Pecorino and black pepper coats every bite.

It’s a salad that feels familiar yet elevated, vibrant yet cozy, and so incredibly satisfying.

If you’re unfamiliar with Cacio e Pepe, it’s a classic Roman pasta dish that combines Pecorino Romano cheese and black pepper to create a silky, bold sauce.

This salad channels the comforting flavors of the famous pasta dish while delivering the crunch and vibrancy of a Caesar salad.

I love that it feels hearty enough to stand alone as a meal, offering a good dose of protein, fiber, and satiating fats.

For more invigorating twists on Caesar salad, check out my Roasted Broccoli Salad and Pesto Chicken Caesar Pasta Salad next.

The Ingredients

• Kale: Massaging the leaves makes them more tender, yet still stand up to a creamy dressing. I prefer using lacinato (or dino) kale over green curly kale.
• Fennel: Pickling the fennel tempers its strong anise flavor, while adding brightness and subtle tang. I suggest using a mandoline to shave the fennel into thin slices.
• Vinegar: White wine vinegar offers a little more sweetness than other varieties.
• Chickpeas: Be sure to rinse and thoroughly dry the chickpeas, which helps them crisp up in the oven. I also like to partially mash the chickpeas for added texture.
• Ciabatta: Ciabatta is a classic Italian white bread with an airy crumb and large irregular holes. These characteristics make it a great option for soaking up oil and spices to create a crispy, rustic crouton.
• Pecorino: Pecorino romano is a hard, salty Italian cheese made from sheep milk. It’s a classic component of Cacio e Pepe, however you can swap it for Parmigiano Reggiano in this recipe.
• Black Pepper: The signature flavor of Cacio e Pepe is black pepper, which adds subtle spice, sharpness, and depth of flavor.
• Tahini: To add creaminess to the Caesar dressing. Alternatively, you can use mayonnaise.
• Lemon Juice: Adds brightness and acidity to the dressing.
• Anchovies: Anchovy fillets (or anchovy paste—either will work) give the dressing its captivating, savory quality and provide essential saltiness.
• Garlic: Make sure to finely mince (or grate) your garlic to ensure it thoroughly infuses the dressing.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Quick-Pickle Fennel

Shave fennel into thin slices using a mandoline, and transfer to a bowl. Add vinegar, sugar, and ½ tsp. salt; toss well to coat. Let sit at room temperature for at least 30 minutes.

Step 2: Spread chickpeas in a single layer on a clean kitchen towel or paper towels. Fold over towel and gently rub to dry chickpeas and LIGHTLY press to release any loose skins. Discard loose skins and transfer chickpeas to a large mixing bowl. Use a fork to partially mash.

Step 3: Add ciabatta bread, olive oil, garlic, black pepper, and salt; toss well to evenly coat.

Step 4: Bake mixture at 425ºF for about 18 to 20 minutes, until golden and crisp.

Step 5: Prepare dressing by combining all dressing ingredients in a medium bowl or large liquid measuring cup. Whisk until smooth and creamy.

Step 6: Massage kale with oil and a pinch of salt until the leaves are tender.

Step 7: Assemble salad by adding fennel to the bowl with kale, along with chickpea-ciabatta mixture. Pour in dressing and toss well to combine.

Recipe Variations

• Swap the leafy greens. In place of kale, you can make this into a more classic Caesar salad by using romaine lettuce or little gem.
• Add extra protein. This kale and fennel salad is absolutely delicious topped with a piece of fish, such as salmon. Alternatively, you can add grilled chicken (or rotisserie chicken) or crispy tofu. (It’s also delicious topped with my Chicken Zucchini Meatballs.)
• Switch up the dressing. You can use mayo place of tahini in the dressing. Alternatively, try my vegan Caesar dressing in this Vegan Kale Caesar recipe.
• Make gluten free. You can easily make this salad gluten free by swapping the ciabatta bread for torn slices of gluten free bread.
• Omit fennel. If you’re not a fan of fennel’s anise flavor, swap it for quick-pickled red onions or thinly sliced celery for a similar crisp bite.

Make-Ahead and Storage Tips

Since this kale and fennel salad recipe has a few components, I suggest getting a head start where you can.

• Make-Ahead:
  • You can begin pickling the fennel up to 2 days in advance. Store in the fridge until ready to use.
  • The Cacio e Pepe Caesar dressing can also be prepared up to 3 days in advance. Store in a sealed jar in the fridge and shake or whisk before serving.
  • Massage and refrigerate the kale up to 1 day in advance. (It will hold its texture better than most greens!)
• Store: While this salad is best enjoyed fresh, leftovers will keep in the fridge for 1 to 2 days. The chickpea-ciabatta mixture will lose its crisp, however the flavors will stay sharp. (For the best texture, store components separately and toss just before serving.)

More Fun Caesar Salad Twists

NFNut-FreeLCLow Carb

Roasted Broccoli Salad with Miso-Caesar Dressing

Pesto Chicken Caesar Pasta Salad

VVeganVGVegetarianGFGluten-FreeDFDairy-Free

Blueberry Kale Caesar Salad with Smoky Chickpeas (Vegan)

VVeganVGVegetarianGFGluten-FreeDFDairy-FreeLCLow Carb

Vegan Kale Caesar with Smoky Tempeh Crumbles

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