Kale Caesar Salad (Print version)

Tender kale leaves dressed in creamy lemon-Parmesan sauce with crispy croutons and shaved cheese topping.

# What you'll need:

→ Greens

01 - 1 large bunch kale, stems removed and leaves chopped
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; substitute with capers for vegetarian)
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 cubes
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 evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crispy. Remove and allow to cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil. Massage leaves by hand for 2 to 3 minutes until tender and slightly darker in color.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Gradually whisk in olive oil until the dressing is thick and emulsified. Stir in grated Parmesan cheese. Season with salt and pepper to taste.
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 a serving dish or individual bowls. Top with shaved Parmesan cheese and serve immediately to maintain crunch.

# Expert Tips:

01 -
  • The massaging trick transforms tough kale into something you will actually crave eating raw
  • Homemade dressing comes together in minutes and tastes infinitely better than anything from a bottle
  • Crispy croutons and salty Parmesan make every bite feel like a restaurant quality salad
02 -
  • Massaging kale is not optional, it transforms tough, bitter leaves into something silky and sweet
  • Room temperature ingredients emulsify better, so let your egg and lemon juice sit out for 15 minutes before starting
  • The dressing will seem thick at first but thins out slightly when it coats the massaged kale
03 -
  • Save yourParmesan rinds in the freezer and simmer one in the dressing for 10 minutes, then remove for an even deeper cheesy flavor
  • Toast extra croutons and store them in an airtight container for up to a week, they will add crunch to any soup or salad
  • If the dressing seems too thick, whisk in a teaspoon of warm water at a time until it reaches your desired consistency
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