Kale Caesar salad classic (Print)

Tender kale leaves with creamy dressing, shaved Parmesan, and crispy croutons for a fresh, crunchy dish.

# Components:

→ 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 for vegetarians: omit or substitute with capers)
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, cut into cubes (about 2.8 oz)
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon 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 on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crispy. Set aside to cool.
02 - Place chopped kale in a large mixing bowl. Drizzle with 2 tablespoons olive oil and massage with your hands for 2 to 3 minutes until the leaves become tender and slightly darker in color.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies or capers, minced garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until the dressing thickens and emulsifies. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to evenly coat all leaves.
05 - Fold in homemade croutons gently to preserve their crispness.
06 - Transfer salad to a serving platter or divide into individual bowls. Top with shaved Parmesan cheese and serve immediately to maintain crisp texture.

# Expert Advice:

01 -
  • The kale holds up to the creamy dressing without wilting into sadness, giving you a salad that stays textured and alive.
  • Making your own Caesar dressing tastes like a secret you're finally in on—it's nothing like the bottled version.
  • Those homemade croutons make all the difference, adding a warmth and crunch that feels almost indulgent for something so simple.
02 -
  • If your dressing breaks and splits into oily puddles, start fresh with a new egg yolk in a clean bowl and slowly whisk in the broken dressing—it'll come back together, I promise.
  • Don't dress the salad more than 15 minutes before serving, or even massaged kale will start to wilt and get soggy.
  • The kale massage is non-negotiable; skip it and you'll have a salad that tastes great but feels tough and unforgiving.
03 -
  • If you're wary of raw egg, you can use a pasteurized egg yolk instead, or substitute with a teaspoon of Dijon mustard plus a tablespoon of Greek yogurt for richness—it won't be exactly the same, but it'll be delicious.
  • The secret to croutons that stay crispy even after tossing is to make sure they're completely cooled before adding them to the salad, and only toss them in at the very end.
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