Kale Caesar Salad (Print View)

Tender kale leaves with creamy dressing, shaved Parmesan, and crunchy croutons for a fresh salad experience.

# Ingredient List:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped
02 - 2 tablespoons olive oil, for massaging kale

→ Dressing

03 - 1 large egg yolk
04 - 1 teaspoon Dijon mustard
05 - 2 anchovy fillets, finely minced (optional for vegetarians: omit or substitute with capers)
06 - 1 garlic clove, minced
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 cup extra-virgin olive oil
10 - 1/3 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Bits

12 - 2 cups rustic bread, cut into cubes
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on a baking sheet and bake for 8 to 10 minutes, turning halfway, until golden and crispy. Remove and let cool.
02 - Place chopped kale in a large mixing bowl. Drizzle with 2 tablespoons olive oil and massage gently with your hands for 2 to 3 minutes until leaves soften and darken slightly.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Gradually whisk in olive oil until the dressing thickens and emulsifies. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour dressing over the massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in cooled homemade croutons to the salad.
06 - Transfer the salad to a serving platter or individual bowls and top with shaved Parmesan. Serve immediately to retain crunch.

# Expert Tips:

01 -
  • The massaged kale stays tender without wilting, so you can eat it with your hands without that awkward chewing struggle.
  • Homemade dressing tastes nothing like bottled—creamy, garlicky, with that umami punch that makes you feel like you're eating something fancy but it took 15 minutes.
  • Those croutons are crispy enough to stay crunchy through the dressing, which feels like a small victory every time you eat it.
02 -
  • If your dressing breaks and looks grainy or separated, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing—it almost always comes back together.
  • Kale gets better when it sits with dressing for a few minutes; unlike romaine, it doesn't wilt but gets even more tender.
03 -
  • Assemble this salad right before serving because once the kale is dressed and the croutons are in, everything starts to soften and blur together—which tastes good but loses that textural contrast.
  • Make the dressing up to two days ahead and store it in a jar; it keeps better than you'd expect and saves you time on the day you're eating.
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