Kale Caesar Salad (Printable)

Tender kale massaged with creamy dressing, finished with Parmesan and crunchy croutons.

# What you'll need:

→ Greens

01 - 1 large bunch kale, 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 or substitute with capers)
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, cubed
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Method:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and 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 - Drizzle chopped kale with olive oil. Massage the kale with hands for 2 to 3 minutes until tender and slightly darker.
03 - Whisk egg yolk, Dijon mustard, anchovies or capers, garlic, lemon juice, and Worcestershire sauce in a bowl. Slowly whisk in olive oil until dressing is thick and emulsified. Stir in grated Parmesan and season with salt and pepper.
04 - Pour the dressing over massaged kale and toss thoroughly to coat evenly.
05 - Add homemade croutons to the salad and toss gently to combine.
06 - Transfer to a serving platter or individual bowls. Top with shaved Parmesan. Serve immediately for maximum crunch.

# Expert Advice:

01 -
  • The kale actually tastes good—no bitter aftertaste or that stubborn chewiness that makes you question your life choices.
  • You'll make the dressing from scratch and realize store-bought versions are basically sadness in a bottle.
  • Homemade croutons make such a difference that your guests will ask if you bought them from a fancy bakery.
  • It's ready in 25 minutes but feels like you spent way more effort than you actually did.
02 -
  • Don't skip the kale massage—there's no shortcut here, and those 2–3 minutes literally determine whether this is delicious or whether it's eating a salad from a gym bag.
  • Make your dressing in the order listed and add the oil slowly, because one rushed minute of whisking can turn a beautiful emulsion into broken oil soup with sad little flecks.
  • Use freshly grated Parmesan in both the dressing and as garnish because the pre-grated stuff just won't behave the same way.
03 -
  • Make the dressing up to two days ahead and store it in the fridge—it actually develops more flavor as it sits, though whisk it again before using because things separate.
  • Cut your bread into uneven chunks rather than perfect cubes because irregular pieces have more surface area to crisp up and brown.
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