Kale Caesar Salad (Printable version)

Tender kale leaves tossed with creamy dressing, shaved Parmesan, and crunchy golden croutons.

# What You’ll Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (approximately 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 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 (about 1 oz)
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Bits

12 - 2 cups rustic bread cubes (approximately 2.8 oz)
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese (about 1 oz)

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt. Spread on baking sheet and bake for 8 to 10 minutes, turning halfway, until golden and crispy. Set aside to cool.
02 - Place chopped kale in a large mixing bowl. Drizzle with olive oil and massage with hands for 2 to 3 minutes until leaves soften and darken slightly.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies (or capers), garlic, lemon juice, and Worcestershire sauce. Gradually whisk in olive oil until dressing thickens and emulsifies. Stir in grated Parmesan and season with salt and pepper.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in homemade croutons to the dressed kale.
06 - Transfer to a serving platter or individual bowls. Top with shaved Parmesan cheese and serve immediately for best texture.

# Expert Advice:

01 -
  • The dressing is silky and tangy without being heavy, and you can make it in the time it takes to toast bread.
  • Massaged kale stays crisp even after dressing, so there's no wilting or sogginess if you're eating it hours later.
  • Homemade croutons taste like an entirely different thing from store-bought, and they're absurdly easy to make.
  • It's vegetarian-friendly with simple swaps, and honestly, it tastes just as good without the anchovies if that's your preference.
02 -
  • If your dressing breaks (looks curdled or separates), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing—it usually comes back together.
  • Don't skip the massage step. Raw kale is tough and bitter; massaged kale is tender and almost sweet, and there's genuinely no other trick that does this.
  • Make the dressing last, right before you're ready to dress the salad. It's best served at room temperature, and it won't break as easily if everything else is ready to go.
03 -
  • If you're worried about raw eggs, pasteurized eggs exist specifically for dishes like this—check the carton label at your grocery store.
  • Make double the dressing and keep it in the fridge; it's incredible on roasted vegetables, grain bowls, or even as a sandwich spread.
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