Pin it The first time I made this salad, my roommate walked into the kitchen and asked why I was giving my greens a spa treatment. Massaging kale sounds ridiculous until you taste the difference raw, bitter kale versus silky, tender leaves that actually want to be eaten. This salad converted a dozen kale skeptics at our last dinner party, and the homemade dressing makes all the difference.
I served this at a summer dinner last year, and my friend who claims to hate salad went back for thirds. The crunch of warm croutons against cool, creamy dressed kale creates this perfect texture combination that keeps you reaching for another bite. Plus, making your own croutons turns stale bread into something magical.
Ingredients
- 1 large bunch kale: Remove those tough stems and chop the leaves into bite sized pieces, they will shrink down as you massage them
- 2 tbsp olive oil: Use this to massage the kale, the oil helps break down the tough fibers and makes the leaves tender
- 1 large egg yolk: Room temperature egg yolk creates the richest, creamiest emulsion for your dressing
- 1 tsp Dijon mustard: This adds a sharp kick and helps stabilize the dressing so it does not separate
- 2 anchovy fillets: Finely mince these until they disappear, they provide that deep umami flavor without tasting fishy
- 1 garlic clove: Freshly minced garlic adds a punch that roasted garlic powder just cannot replicate
- 2 tbsp fresh lemon juice: Bright acidity cuts through the rich dressing and balances the flavors perfectly
- 1 tsp Worcestershire sauce: This secret ingredient adds complexity and depth to the dressing
- 1/2 cup extra virgin olive oil: Slowly whisk this in to create a thick, glossy dressing that coats every leaf
- 1/3 cup freshly grated Parmesan: Grate your own cheese for the best melty texture and sharpest flavor
- 2 cups rustic bread cubes: Stale bread works best here, day old sourdough or artisan bread creates the crunchiest croutons
- 2 tbsp olive oil plus 1/4 tsp sea salt: Toss your bread cubes in this mixture before baking for golden, seasoned croutons
- 1/3 cup shaved Parmesan: Use a vegetable peeler to create elegant cheese shards that melt on the warm salad
Instructions
- Bake the croutons until golden:
- Preheat your oven to 375°F and toss those bread cubes with olive oil and sea salt until coated, then spread them on a baking sheet and bake for 8 to 10 minutes, turning halfway, until they are deeply golden and audibly crispy when cooled.
- Massage the kale until tender:
- Drizzle your chopped kale with olive oil and use your hands to work it into the leaves for 2 to 3 minutes, really rubbing and squeezing until the kale turns dark green and feels soft between your fingers.
- Whisk up the dressing base:
- In a medium bowl, whisk together your egg yolk, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until everything is combined and the anchovies have disappeared into the mixture.
- Emulsify the dressing:
- Slowly drizzle in the olive oil while whisking constantly, taking your time to let each splash incorporate before adding more, until the dressing becomes thick and glossy like a luxurious sauce.
- Add the cheese and season:
- Stir in your freshly grated Parmesan and taste the dressing, then add salt and plenty of black pepper until the flavors pop and balance each other perfectly.
- Dress the kale:
- Pour that creamy dressing over your massaged kale and toss thoroughly with tongs or your hands, making sure every single leaf gets coated in all that garlicky, cheesy goodness.
- Add the croutons:
- Gently fold in your homemade croutons, being careful not to break them up too much, so you get big satisfying crunchy bites throughout the salad.
- Finish and serve:
- Transfer everything to a beautiful serving platter or individual bowls, top with shaved Parmesan, and serve right away while those croutons are still warm and the kale is at its most tender.
Pin it This salad became my go to for potlucks after I watched my normally salad adverse cousin clear her entire plate. The combination of warm croutons, cool dressed kale, and salty Parmesan hits every craving at once, and people cannot believe it is just a simple kale salad.
Make Ahead Friendly
You can massage the kale and make the dressing up to 24 hours in advance, storing them separately in the refrigerator. The kale actually gets better with time, developing a more tender texture and deeper flavor. Bake the croutons fresh and toss everything together just before serving for that perfect contrast of warm, cold, crunchy, and creamy.
Perfect Protein Additions
Grilled chicken breast sliced against the grain turns this into a complete dinner, or try roasted chickpeas seasoned with smoked paprika for a vegetarian protein boost that adds even more crunch. Pan seared salmon or shrimp work beautifully too, their natural richness complementing the creamy Caesar dressing without overpowering it.
Serving Suggestions
This salad shines alongside a simple pasta dish or as the starter before a rich main course, letting its bright, bold flavors wake up everyone is palate. A crisp white wine like Sauvignon Blanc cuts through the richness and highlights the lemon and garlic notes in the dressing.
- Use a mix of kale and baby spinach if you want something milder
- Top with poached eggs for a hearty breakfast salad variation
- Grill halved romaine hearts and serve alongside the kale for texture contrast
Pin it There is something deeply satisfying about making a salad from scratch that actually rivals your favorite restaurant version. Once you taste homemade Caesar dressing on properly massaged kale, store bought salads will never quite measure up again.
Recipe FAQs
- → How do you soften kale for this salad?
Massage the kale leaves with olive oil for 2–3 minutes until they become tender and slightly darker. This breaks down the fibers and reduces bitterness.
- → Can anchovies be omitted?
Yes, anchovies can be left out or substituted with capers for a vegetarian-friendly alternative without sacrificing the briny flavor.
- → How are the croutons made crispy?
Toast rustic bread cubes tossed in olive oil and sea salt in a 375°F oven for 8–10 minutes, turning halfway until golden and crunchy.
- → What ingredients create the creamy dressing?
The dressing combines egg yolk, Dijon mustard, garlic, lemon juice, Worcestershire sauce, olive oil, and grated Parmesan for a rich, emulsified texture.
- → How can this dish be made more filling?
Add grilled chicken or roasted chickpeas to introduce extra protein and enhance the salad’s heartiness.
- → What cheeses are used in this salad?
Freshly grated Parmesan is incorporated into the dressing and shaved Parmesan is added as a topping to enhance savory flavors.