Kale Caesar Salad (Print Version)

Fresh kale leaves massaged with oil and tossed in a tangy creamy dressing with Parmesan and croutons.

# What You'll Need:

→ Greens

01 - 1 large bunch kale (about 7 oz), 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; 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 (about 2.8 oz)
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# How to Make It:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on baking sheet and bake 8 to 10 minutes, turning halfway, until golden and crisp. Cool before use.
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 are tender and slightly darker.
03 - In a medium bowl, whisk egg yolk, Dijon mustard, minced anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Slowly add olive oil while whisking until thick and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in prepared croutons to maintain crunch.
06 - Transfer salad to serving platter or individual bowls. Garnish with shaved Parmesan and serve immediately to enjoy maximum texture.

# Expert Tips:

01 -
  • Kale becomes genuinely tender and delicious when massaged with oil, not bitter or tough like you might fear.
  • The homemade dressing tastes nothing like bottled versions—creamy, tangy, and sophisticated without any pretension.
  • You can make the croutons and dressing ahead, then throw it together in minutes when guests arrive.
02 -
  • The egg yolk emulsion breaks if you add oil too quickly—go slowly and trust the process, even though it feels like forever.
  • Massage that kale genuinely works; it's not just a cooking trend, it's the difference between eating shoe leather and enjoying your salad.
03 -
  • Use a microplane to shave the Parmesan into delicate curls—they distribute better and melt slightly from the warm dressing.
  • If you're nervous about raw egg, use pasteurized eggs or find a high-quality mayonnaise and thin it with lemon juice and Worcestershire sauce for a similar result.
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