Vibrant Kale Caesar Salad (Printable)

Fresh kale leaves massaged and coated in creamy dressing with Parmesan and crunchy 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; omit or substitute with capers for vegetarian variation)
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 (approximately 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 for 8 to 10 minutes, turning once halfway through, until golden and crispy. Remove and let cool.
02 - In a large bowl, drizzle chopped kale with 2 tablespoons olive oil. Massage the leaves with your hands for 2 to 3 minutes until tender and slightly darkened.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced anchovies (or capers), minced garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until thickened and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour the dressing over the massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in the cooled croutons to incorporate crunch throughout the salad.
06 - Transfer to a serving platter or individual bowls. Top with shaved Parmesan cheese. Serve immediately to maintain crisp texture.

# Expert Tips:

01 -
  • The kale becomes impossibly tender without losing its satisfying bite
  • Homemade croutons transform this from side dish into something you crave
  • The dressing comes together in minutes but tastes like restaurant quality
02 -
  • Massaging the kale is not optional it breaks down the tough cellulose and transforms the texture completely
  • The dressing tastes better after sitting for 15 minutes so make it first if you have the time
  • Room temperature ingredients emulsify much better than cold ones straight from the fridge
03 -
  • Use curly kale for better texture retention than lacinato which can get slippery when dressed
  • Make double the dressing and keep it in the fridge for quick salads all week long
  • A microplane makes the finest garlic paste ensuring it dissolves completely into the dressing
Go Back