Kale Caesar Salad (Printable View)

Fresh kale mixed with creamy dressing, Parmesan, and crunchy croutons for a bright and satisfying salad.

# What You Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (about 7 ounces)
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)
06 - 1 garlic clove, minced
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - ½ cup extra-virgin olive oil (120 milliliters)
10 - ⅓ cup freshly grated Parmesan cheese (about 1 ounce)
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Bits

12 - 2 cups rustic bread, cut into cubes (about 2.8 ounces)
13 - 2 tablespoons olive oil
14 - ¼ teaspoon sea salt

→ Topping

15 - ⅓ cup shaved Parmesan cheese (about 1 ounce)

# How To Make It:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and ¼ teaspoon sea salt. Spread on baking sheet and bake 8 to 10 minutes, turning halfway until golden and crispy. Set aside to 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 become tender and slightly darker.
03 - In a medium bowl, whisk egg yolk, Dijon mustard, anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Slowly whisk in olive oil until dressing thickens and emulsifies. Stir in grated Parmesan. Season with salt and pepper.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in cooled croutons to the dressed kale mixture.
06 - Transfer salad to serving platter or individual bowls. Top with shaved Parmesan.
07 - Serve immediately to retain maximum crunchiness.

# Expert Tips:

01 -
  • The kale gets tender and almost sweet when you massage it—no more choking down tough greens.
  • Homemade dressing tastes nothing like bottled, creamy and tangy in ways that make you taste every bite.
  • Crispy croutons you make yourself stay crunchy longer and actually absorb flavor instead of going soggy.
02 -
  • Cold ingredients sabotage emulsification—let your egg yolk and oil reach room temperature or the dressing will break and separate no matter how hard you whisk.
  • Massaging the kale isn't optional; it's the entire philosophy of the dish, transforming tough greens into something silky that actually wants to marry the dressing.
  • Add the dressing just before serving or the croutons will go soggy and the kale will wilt; this salad is about texture contrast, so timing is everything.
03 -
  • Make your croutons while the oven is heating for something else—they bake fast and keep for days in an airtight container, so you can have excellent salad on a weeknight.
  • If the dressing breaks or looks separated, start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it, and it'll come back together like magic.
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