Kale Caesar Salad (Printable)

Tender kale massaged with olive oil, creamy dressing, Parmesan, and crispy homemade croutons.

# What You Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (about 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)
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, cut into cubes (about 2.8 oz)
13 - 2 tbsp olive oil
14 - 1/4 tsp sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# How-To:

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 halfway, until golden and crispy. Remove and 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 slightly.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies or capers, minced garlic, lemon juice, and Worcestershire sauce. Gradually whisk in olive oil until the dressing thickens and emulsifies. Stir in grated Parmesan. Season with salt and pepper to taste.
04 - Pour the dressing over the massaged kale and toss thoroughly to combine.
05 - Fold in the crispy croutons gently to retain crunch.
06 - Transfer salad to a serving plate or individual bowls and garnish with shaved Parmesan cheese. Serve immediately to enjoy the crisp textures.

# Expert Advice:

01 -
  • The kale actually gets better as it sits, unlike delicate greens that wilt into sadness.
  • Homemade dressing is shockingly easier than store-bought, and tastes like you know what you're doing.
  • Those croutons stay genuinely crispy, not stale-tasting, because you're making them fresh.
02 -
  • If your dressing breaks and looks oily and separated, start over with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing—it'll come together again.
  • The kale continues to soften even after you dress it, which is actually great; it means you can make this an hour ahead and it'll still be perfect, unlike regular Caesar made with tender greens.
  • Don't refrigerate this salad; cold kale loses its tender texture and the dressing congeals—serve it at room temperature or slightly warm.
03 -
  • Room temperature is your friend here—a salad straight from the fridge tastes muted and the kale texture suffers, so give everything ten minutes to warm up.
  • Make the dressing while the croutons bake and the kale massages itself; timing it this way means everything comes together at peak freshness.
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