Kale Caesar Salad (Printable)

Tender kale tossed in creamy dressing, topped with shaved Parmesan and crunchy croutons for a vibrant dish.

# Ingredient list:

→ Greens

01 - 1 large bunch (about 7 oz) kale, stems removed, leaves chopped
02 - 2 tbsp olive oil (for massaging kale)

→ Dressing

03 - 1 large egg yolk
04 - 1 tsp Dijon mustard
05 - 2 anchovy fillets, finely minced (optional for vegetarians: omit or substitute with capers)
06 - 1 garlic clove, minced
07 - 2 tbsp fresh lemon juice
08 - 1 tsp 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 (about 2.8 oz) for croutons
13 - 2 tbsp olive oil
14 - 1/4 tsp sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Cooking steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crispy. Let cool.
02 - In a large bowl, drizzle chopped kale with 2 tablespoons olive oil. Massage with your hands for 2 to 3 minutes until the leaves are tender and darker in color.
03 - Whisk together egg yolk, Dijon mustard, anchovies or capers, minced garlic, lemon juice, and Worcestershire sauce in a medium bowl. Slowly whisk in olive oil until 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 - Add homemade croutons to the salad and toss gently to combine.
06 - Transfer salad to a serving platter or individual bowls. Top with shaved Parmesan cheese and serve immediately for optimal crunch.

# Expert advice:

01 -
  • Kale holds the dressing better than romaine, so every bite tastes creamy and full.
  • The crispy homemade croutons stay crunchy way longer than store-bought ones ever do.
  • You can make the whole thing in 25 minutes, which feels like cheating for something this impressive.
02 -
  • If you add the croutons too early, they'll absorb dressing and go soft within minutes—timing is everything here.
  • The dressing will break if you add the oil too quickly or if your egg yolk is cold, so slow down and let the emulsion form properly.
03 -
  • Bring the egg yolk to room temperature before starting the dressing—cold eggs resist emulsifying and make the process harder.
  • If your dressing breaks and looks separated, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing, which often brings it back together.
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