Kale Caesar Salad (Printer-friendly)

A vibrant kale salad with creamy dressing, Parmesan shavings, and crunchy toasted bread cubes.

# Ingredient List:

→ Greens

01 - 1 large bunch kale (about 7 oz), stems removed, 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, omit or substitute with capers for vegetarians)
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
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crispy. Cool completely.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage gently for 2 to 3 minutes until leaves soften and darken slightly.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Slowly whisk in olive oil until dressing thickens and emulsifies. Stir in grated Parmesan. Season with salt and black pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in cooled croutons to maintain their crunch.
06 - Transfer salad to serving dish or individual bowls. Garnish with shaved Parmesan and serve immediately for optimal texture.

# Expert Advice:

01 -
  • The kale gets tender and almost buttery when you massage it with oil, changing how you think about eating raw greens.
  • That homemade Caesar dressing tastes nothing like bottled versions—it's got depth and real anchovy funk that makes everything taste better.
  • You get the satisfying crunch of warm croutons mixed with creamy dressing and substantial leaves, all in one bowl.
02 -
  • If your dressing breaks and looks separated instead of creamy, it means you added the oil too fast—start over with a fresh egg yolk and slowly whisk the broken dressing into it.
  • Don't make the dressing too far ahead; it'll thicken further as it sits, and you might need to thin it with a splash of lemon juice or water right before serving.
03 -
  • Room-temperature dressing coats warm croutons better than cold dressing, which sounds minor until you taste the difference.
  • The trick to a thick, creamy dressing is patience with the whisking—rush the oil in and your dressing will split, but take your time and you'll get something almost aioli-like.
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