Kale Caesar Salad (Printable)

Fresh kale leaves massaged with olive oil, creamy dressing, crunchy croutons, and shaved Parmesan.

# Components:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (approx. 7 oz)
02 - 2 tbsp olive oil (for massaging kale)

→ Dressing

03 - 1 large egg yolk
04 - 1 tsp Dijon mustard
05 - 2 anchovy fillets, finely minced (optional; substitute with capers for vegetarian option)
06 - 1 garlic clove, minced
07 - 2 tbsp fresh lemon juice
08 - 1 tsp 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 tbsp olive oil
14 - 1/4 tsp sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Method:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tbsp olive oil and 1/4 tsp sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning once midway, until golden and crisp. Remove and let cool.
02 - Place chopped kale in a large bowl and drizzle with 2 tbsp olive oil. Massage leaves gently with your hands for 2 to 3 minutes until tender and slightly darker.
03 - In a medium bowl, whisk egg yolk, Dijon mustard, minced anchovies (or capers), garlic, lemon juice, and Worcestershire sauce together. Slowly add olive oil while whisking continuously until thickened and emulsified. Stir in grated Parmesan cheese. Season with salt and pepper as desired.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in the cooled homemade croutons to the dressed kale.
06 - Transfer salad onto a serving platter or individual bowls and top with shaved Parmesan cheese.
07 - Serve immediately to retain maximum crunch and freshness.

# Expert Advice:

01 -
  • The kale transforms from chewy to buttery with just two minutes of massage and olive oil, no special skills required.
  • Homemade Caesar dressing tastes so much better than bottled that you'll wonder why you ever bought the other stuff.
  • Those croutons stay crispy long enough to make it through the meal if you time things right.
  • It's hearty enough to be dinner but light enough that you won't feel sluggish afterward.
02 -
  • Never add salt directly to your raw kale before massaging it—it will weep and turn mushy. Massage first, dress second.
  • If your dressing breaks and looks greasy, start with a fresh egg yolk and slowly whisk the broken dressing into it to bring it back together.
  • Make the dressing no more than an hour before you serve, or the garlic will become harsh and overpowering.
03 -
  • Toast your croutons in batches if you're doubling the recipe, so they brown evenly instead of steaming.
  • If you don't have an egg yolk, make a gentler dressing with Greek yogurt and skip the emulsifying step—it won't be traditional Caesar, but it will be delicious.
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