Vibrant kale caesar salad (Printable)

Tender kale leaves tossed in creamy dressing with shaved Parmesan and crunchy croutons for a fresh salad.

# Ingredient List:

→ Greens

01 - 1 large bunch kale (about 7 oz), stems removed, leaves chopped
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 for vegetarians: substitute with capers)
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
13 - 2 tbsp olive oil
14 - 1/4 tsp sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Directions:

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 crisp. 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 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 thick and emulsified. Stir in grated Parmesan cheese. Season dressing with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in cooled croutons.
06 - Transfer salad to serving platter or individual bowls. Sprinkle with shaved Parmesan cheese and serve immediately for optimal crunch.

# Expert Advice:

01 -
  • The kale becomes buttery and tender when massaged, nothing like the bitter, chewy leaves you might have had before.
  • A homemade Caesar dressing tastes so much better than anything bottled, and it comes together in about five minutes.
  • Those croutons are genuinely crispy and golden, not soggy or bland.
02 -
  • The massage step is non-negotiable—it's what transforms tough kale into something tender and almost delicate, and you can't skip it or rush it.
  • Whisk the oil into the dressing slowly, or it will break and become greasy instead of silky; patience here pays off immediately.
  • Make the croutons while the oven is already running and toss them with salt right after they come out of the oven while they're still warm, so the salt sticks.
03 -
  • If you're serving a crowd, you can massage the kale and make the dressing an hour ahead; just don't add the croutons or toss everything together until the moment you serve, or the salad will lose its textural contrast.
  • A vegetarian version is just as satisfying if you use capers instead of anchovies and double-check that your Worcestershire sauce is anchovy-free; the caper brine gives you that salty, briny note that makes the dressing complete.
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