Kale Caesar Salad (Printable Version)

Massaged kale tossed in creamy dressing with shaved Parmesan and crispy croutons for a fresh, crunchy salad.

# What You Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped
02 - 2 tablespoons olive oil

→ 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 - ½ cup extra-virgin olive oil
10 - ⅓ 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 - ¼ teaspoon sea salt

→ Topping

15 - ⅓ cup shaved Parmesan cheese

# How To Make It:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and ¼ teaspoon sea salt. Spread on a baking sheet and bake for 8 to 10 minutes, turning halfway, until golden and crispy. Set aside to cool.
02 - Place chopped kale in a large bowl and drizzle with 2 tablespoons olive oil. Massage with your hands for 2 to 3 minutes until leaves are tender and darker in color.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Slowly whisk in olive oil until thick and emulsified. Stir in grated Parmesan. Season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in homemade croutons.
06 - Transfer to serving platter or individual bowls, and top with shaved Parmesan. Serve immediately to maintain crunch.

# Expert Tips:

01 -
  • The kale stays crispy for hours, unlike spinach that wilts into sadness by dinner.
  • Making your own dressing means you control exactly how lemony and garlicky it gets—no corporate mayo vibes.
  • Those homemade croutons are golden, crunchy, and taste nothing like the stale ones you'd buy.
02 -
  • Massage the kale before adding dressing—this isn't optional; it's what keeps the leaves from feeling tough and bitter.
  • Add the croutons at the last second before serving, or they'll absorb dressing and turn into sad, soggy bread by the time you eat.
  • If your dressing breaks and looks separated, don't panic—whisk in a teaspoon of cold water and it'll usually come back together.
03 -
  • Keep your ingredients—especially the egg yolk and oil—at room temperature; cold dressing is harder to emulsify and won't taste as rich.
  • If you're making this for guests, massage the kale and make the dressing ahead, but don't combine them or add croutons until the moment before serving—that's how restaurants keep everything perfect.
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