Kale Caesar Salad Fresh (Printable Version)

Tender kale massaged with olive oil, creamy dressing, crunchy croutons, and Parmesan cheese topping.

# What You Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (about 7 ounces)
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; omit or substitute with capers for vegetarian)
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, cubed (about 2.8 ounces)
13 - 2 tbsp olive oil
14 - 1/4 tsp sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tbsp olive oil and 1/4 tsp sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Set aside to cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tbsp olive oil and massage gently with your hands for 2 to 3 minutes until leaves are tender and color deepens.
03 - Whisk together egg yolk, Dijon mustard, anchovies (or capers), garlic, lemon juice, and Worcestershire sauce in a medium bowl. Gradually add olive oil while whisking to emulsify and thicken the dressing. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Fold in homemade croutons gently to preserve their crunch.
06 - Transfer salad to a serving dish or individual bowls. Garnish with shaved Parmesan cheese and serve immediately to enjoy maximum texture and freshness.

# Expert Advice:

01 -
  • The homemade dressing tastes so rich and balanced you'll wonder why you ever bought bottled versions.
  • Massaging kale transforms it into something tender without cooking, so it stays brilliantly green and nutritious.
  • Those golden croutons add a textural contrast that makes every forkful satisfying, not just virtuous.
02 -
  • The dressing must emulsify properly, which means adding oil slowly and whisking constantly—rush this step and you'll end up with broken, greasy dressing that separates on the plate.
  • Make the dressing fresh right before serving if you can, since it won't store well for more than a few hours once the egg yolk is involved.
  • If your dressing breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing as if it were oil; this usually fixes it.
03 -
  • Keep your ingredients at room temperature before making the dressing—cold egg yolk and cold oil don't emulsify as easily as you'd think.
  • Toast your croutons ahead of time and store them in an airtight container so they stay crispy even if you're prepping other parts of the salad earlier in the day.
Go Back