Save to Pinterest There's a moment that sticks with me from a dinner party when a friend brought a massive bunch of kale and I honestly had no idea what to do with it beyond the usual salad routine. That night, I remembered the Caesar dressings my grandmother used to make—rich, garlicky, alive with lemon—and thought, why not give this hearty green the same treatment? What emerged was something unexpected: a salad with real personality, where the kale's peppery bite played beautifully against the creamy, umami-forward dressing. It became the dish people asked for again and again.
I made this for my sister's book club, and someone actually pushed their phone aside mid-scroll to focus entirely on eating. She asked for the recipe three times that evening, then texted me weeks later saying she'd made it for her own dinner and her partner had actually complimented her cooking. Those small victories stick with you.
Ingredients
- Kale (1 large bunch, about 200 g, stems removed): Use the tougher lacinato variety rather than curly kale if you can find it—it massages into silky tenderness faster and holds up better to the dressing.
- Olive oil for massaging (2 tbsp): This step is everything; the oil breaks down the kale's fibers and makes it actually pleasant to eat raw instead of aggressive.
- Egg yolk (1 large): This is your emulsifier, turning oil and other ingredients into something creamy and luxurious.
- Dijon mustard (1 tsp): Adds complexity and helps keep the dressing stable as you whisk in the oil.
- Anchovy fillets (2, finely minced, optional): If you're vegetarian, skip these or use capers instead for that briny, salty quality that makes people say 'wow, what's in this?'
- Garlic clove (1, minced): Don't skip the mincing step—small pieces distribute evenly rather than creating harsh bites.
- Fresh lemon juice (2 tbsp): Use fresh juice, not bottled; the brightness makes the whole salad sing.
- Worcestershire sauce (1 tsp): A splash of umami that ties everything together; check the label if you're vegetarian, as some brands contain anchovies.
- Extra-virgin olive oil (1/2 cup): This is your dressing's foundation, so quality matters—taste it first if you're unsure.
- Freshly grated Parmesan (1/3 cup): Grate it yourself from a block rather than using pre-grated; it emulsifies better and tastes sharper.
- Salt and pepper: Season at the end so you don't accidentally over-salt as you build the dressing.
- Rustic bread (2 cups, cut into cubes): Day-old bread works better than fresh—it crisps instead of getting tough.
- Olive oil for croutons (2 tbsp): The same oil as above, though you could use a lighter oil here to save cost.
- Sea salt for croutons (1/4 tsp): This salt stays put better than table salt when the croutons toast.
- Shaved Parmesan for topping (1/3 cup): Use a vegetable peeler on a wedge of cheese for those beautiful, delicate shards.
Instructions
- Toast the croutons first:
- Toss your bread cubes with oil and salt, spread them on a baking sheet, and slide them into a 375°F oven for 8–10 minutes, stirring halfway through. You want them golden and crispy on the outside but still tender within—they'll firm up as they cool.
- Massage the kale until it surrenders:
- Chop your kale and pile it in a large bowl, drizzle with oil, then dig in with your hands for 2–3 minutes, really working it between your palms. It'll darken and soften as the oil breaks down the tough fibers, and you'll actually feel the change.
- Build the dressing with patience:
- In a medium bowl, whisk together the egg yolk, mustard, minced anchovies (or capers), garlic, lemon juice, and Worcestershire sauce until combined. Then—and this is the part that matters—whisk in the olive oil slowly, a little bit at a time, until it emulsifies into something thick and creamy that clings to a spoon.
- Finish the dressing:
- Once it's thick, stir in your grated Parmesan, then taste and adjust salt and pepper. Remember that Parmesan is already salty, so go easy.
- Bring it all together:
- Pour the dressing over the massaged kale and toss thoroughly, coating every leaf. Add the warm croutons and toss gently—you want them to stay crispy, not dissolve into the dressing.
- Plate and finish:
- Transfer to a serving platter or individual bowls, top with those shaved Parmesan shards, and serve right away while the croutons are still crunchy.
Save to Pinterest My neighbor tasted this once and mentioned how it reminded her of a restaurant she loved in Rome, which made me realize this salad hits that sweet spot between homemade and restaurant-quality. That's when I knew I'd figured something out.
Why This Salad Changed How I Cook
Making a Caesar dressing from scratch feels like crossing a threshold in the kitchen. Once you understand how an emulsion works—how patience and slow whisking transform simple ingredients into something greater—you start seeing other opportunities everywhere. Mayonnaise, hollandaise, vinaigrettes with body: they all follow the same logic. This salad teaches you something useful that extends far beyond just this one dish.
Adapting This for Different Moments
On weeknight dinners, I make a stripped-down version with baby kale, store-bought croutons, and a quick dressing using a raw egg yolk substitute if I'm nervous about raw eggs. On weekends or when I'm cooking for people I want to impress, I go full traditional with the whole process. The beautiful part is that both versions taste great, which means you can scale this to match your energy level and what's in your fridge.
Making It Your Own
This recipe is more of a foundation than a formula. I've made it with grilled chicken tucked in for substance, with roasted chickpeas for vegetarian protein, with crispy pancetta for people who eat meat. Sometimes I add a soft-cooked egg on top because why not. The dressing is the real star here—once you nail that, everything else is just what you're in the mood for.
- If anchovies make you hesitant, start with capers; they give that same briny punch without the fishiness.
- Baby kale is milder and massages faster if you want a gentler salad or shorter prep time.
- Toast your croutons while your kale chills in the fridge, then assemble everything at the last possible moment for maximum crunch.
Save to Pinterest This salad has become the kind of dish I make when I want to feel capable in the kitchen without spending hours on dinner. It's also the kind of salad that makes people ask for the recipe, which honestly never gets old.
Recipe FAQs
- → How do you tenderize kale for this salad?
Massage chopped kale leaves with olive oil for 2-3 minutes until they become darker and tender, softening their texture.
- → Can anchovies be omitted in the dressing?
Yes, for a vegetarian twist, omit anchovies and substitute with capers to maintain a briny flavor.
- → What makes the croutons crispy?
Rustic bread cubes tossed with olive oil and sea salt are baked at 375°F for 8-10 minutes until golden and crunchy.
- → What is the key ingredient for the dressing’s creaminess?
The dressing is thickened naturally by slowly whisking in olive oil with egg yolk and mustard, creating a smooth texture.
- → How should the salad be served for best texture?
Serve immediately after tossing to keep the kale fresh and the croutons crunchy.