Kale Caesar Salad (Printable)

Tender kale dressed with creamy sauce, Parmesan, and crisp croutons creating a fresh, crunchy salad.

# What You Need:

→ Greens

01 - 1 large bunch kale (approximately 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; 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 cubes (approximately 2.8 oz)
13 - 2 tbsp olive oil
14 - 1/4 tsp 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 a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and let cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage with your hands for 2 to 3 minutes until leaves become tender and deepen in color.
03 - Whisk together egg yolk, Dijon mustard, minced anchovies (or capers), garlic, lemon juice, and Worcestershire sauce in a medium bowl. Slowly drizzle in olive oil while whisking vigorously to emulsify. Stir in grated Parmesan and season with salt and freshly ground pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in the cooled homemade croutons.
06 - Transfer salad to a serving bowl or individual plates. Top with shaved Parmesan cheese and serve immediately for optimal crunchiness.

# Helpful Tips:

01 -
  • The kale actually gets softer and sweeter when you massage it, turning what seems like a rough green into something silky and craveable.
  • Homemade dressing tastes nothing like bottled—it's tangy, garlicky, and feels like a small victory every time you whisk it together.
  • Those crispy croutons stay crunchy for ages because kale won't wilt them the way tender lettuce would.
  • It's fancy enough for guests but simple enough that you can throw it together in the time it takes to heat the oven.
02 -
  • Massaging kale is not optional—it transforms tough, bitter leaves into something tender and sweet, and the change happens right in your hands in just a couple of minutes.
  • Room-temperature egg yolks emulsify better than cold ones, so pull yours out of the fridge a few minutes before you start; if your dressing breaks and becomes grainy, start with a fresh egg yolk and whisk it first, then slowly whisk in the broken dressing to rescue it.
  • Add the croutons at the very last second before serving or they'll soften as the dressing sits; kale won't wilt them, but it will soak their outside if given time.
03 -
  • If you're nervous about raw egg, use pasteurized eggs, which are safer and just as good for emulsifying dressing.
  • Whisk the dressing in a slightly warm bowl (rinse it with hot water) and the oil will incorporate more smoothly and the dressing will be silkier.
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