Kale Caesar Salad (Printable version)

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

# Ingredient List:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (approx. 7 oz)
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; substitute with capers for vegetarian)
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 cubes (approx. 2.8 oz)
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread evenly on a baking sheet and bake 8 to 10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage with hands for 2 to 3 minutes until leaves soften and darken.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies or capers, minced garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking until thick and emulsified. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Add the cooled croutons to the salad and gently toss to combine.
06 - Transfer salad to a serving platter or individual bowls. Garnish with shaved Parmesan cheese and serve immediately to preserve crunch.

# Expert Advice:

01 -
  • Homemade dressing beats store-bought every single time—it's creamier, tangier, and actually tastes like Caesar should.
  • Massaging the kale is a revelation; it makes the leaves tender enough that they're genuinely enjoyable, not a chore to chew.
  • You can have this on the table in under 30 minutes, making it perfect for weeknight dinners when you want something that feels fancy but doesn't stress you out.
02 -
  • Massage your kale—it genuinely changes everything about texture and flavor; skipping this step means you're working against the ingredient instead of with it.
  • Whisk the dressing slowly and methodically; rushing the emulsification process results in a broken, separated dressing that tastes oily and sad.
  • Toast your croutons while you work on everything else; stale croutons are a travesty waiting to happen, and these come together quickly.
03 -
  • Make the dressing first and let it sit for a few minutes before tossing; the flavors deepen slightly and meld together more completely.
  • Add croutons at the very last moment before serving or keep them separate on the side if you're making salad for a crowd; they'll stay impossibly crispy instead of turning soggy.
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