Kale Caesar Salad Recipe

Make Kale Caesar Salad Recipe with crisp kale, homemade croutons and a creamy anchovy-lemon dressing.

Ingredients

• 4 cups (about 200 g) day-old rustic bread, cut into 3/4-inch (2 cm) cubes
• 3 tablespoons (45 ml) extra-virgin olive oil, at room temperature, plus more if needed
• 1 small garlic clove (about 3 g), finely minced, for croutons
• 1/4 teaspoon fine sea salt, for croutons
• 1/8 teaspoon freshly ground black pepper, for croutons
• 2 oil-packed anchovy fillets (about 8 g), drained and very finely minced
• 1 small garlic clove (about 3 g), finely minced, for dressing
• 1 large pasteurized egg yolk, at room temperature (see step for mayo substitution)
• 2 tablespoons (30 ml) freshly squeezed lemon juice (about 1 small lemon)
• 1 teaspoon (5 ml) Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon fine sea salt, plus more to taste, for dressing
• 1/4 teaspoon freshly ground black pepper, plus more to taste, for dressing and serving
• 2 tablespoons (10 g) finely grated Parmigiano Reggiano cheese, for dressing
• 1/3 cup (80 ml) extra-virgin olive oil, at room temperature, for dressing
• 2 tablespoons (30 ml) cool water, to adjust dressing consistency as needed
• 1 pound (450 g) Tuscan kale (Lacinato/dinosaur kale), thick stems removed, leaves washed and thoroughly dried
• 1 small head romaine lettuce (about 8 oz / 225 g), washed and thoroughly dried (optional but recommended)
• 1/2 cup (40 g) finely grated Parmigiano Reggiano cheese, loosely packed, for salad
• 1/4 cup (25 g) Parmigiano Reggiano cheese shaved into thin shards, for garnish (optional)
• Additional freshly ground black pepper, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions

Step 1: Toast and Season the Bread for Croutons

Preheat and prepare the baking sheet, then toss the day‑old rustic bread cubes with extra‑virgin olive oil, the minced garlic, fine sea salt and freshly ground black pepper until every cube is evenly and lightly coated. Spread the cubes in a single, uncrowded layer on the lined rimmed baking sheet so they can crisp evenly. Bake until deep golden with crisp, brittle edges, then let them cool on the pan until they harden into crunchy, deeply caramelized croutons — cool completely before using so they retain snap and texture.

Step 2: Strip, Stack and Chiffonade the Kale (and Prep Romaine)

Remove the thick kale stems, stack the leaves, roll them into tight cigars and slice very thinly to create velvety, ribbon‑like chiffonade. Rinse and dry the ribbons thoroughly so they remain crisp and not waterlogged. If using romaine, trim and slice it into bite‑size pieces and keep chilled; the romaine will add a lighter, crisper counterpoint to the dense kale ribbons.

Step 3: Build the Anchovy‑Garlic Paste

In a large, shallow mixing bowl combine minced oil‑packed anchovy fillets, a small garlic clove and a pinch of salt. Use the back of a spoon to finely mash the anchovies and garlic into a near‑homogeneous paste — the paste should be smooth with tiny fibrous flecks of garlic and fine anchovy threads, fragrant and slightly glossy from the salt drawing out oils.

Step 4: Emulsify the Classic Caesar Dressing

Add the room‑temperature egg yolk, freshly squeezed lemon juice, Dijon mustard, Worcestershire, the remaining salt and black pepper to the anchovy paste and whisk vigorously until creamy and slightly thickened. Stir in finely grated Parmigiano Reggiano, then drizzle the olive oil in a steady thin stream while whisking to form a thick, glossy emulsion that clings to the whisk. If the dressing is too thick, whisk in cool water a little at a time until pourable but still clingy and silky.

Step 5: (Optional) Rest and Rewhisk the Dressing

If you have time, cover and chill the dressing briefly to let flavors meld; when ready, whisk briefly to reinvigorate the emulsion so it’s glossy and pourable. Taste and brighten with an extra squeeze of lemon or a pinch more salt or black pepper as needed.

Step 6: Massage the Kale with the Dressing

Add about two‑thirds of the kale ribbons to the bowl with the finished dressing and, using clean tools, massage and toss the leaves for 1–2 minutes until the ribbons darken, become glossy and noticeably more tender — the kale should look slightly wilted but still retain backbone and chew. Add the remaining kale (and chilled romaine if using) and toss gently until every leaf is evenly coated, adding a splash of cool water if needed to loosen the dressing.

Step 7: Fold in Cheese and Croutons, Taste and Adjust

Sprinkle in the grated Parmigiano and add about two‑thirds of the cooled croutons, folding gently so the croutons pick up a thin film of dressing without collapsing. Taste a kale ribbon and a crouton; adjust seasoning with a final pinch of salt, a crack of black pepper, or a squeeze of lemon for brightness. Reserve a few croutons and Parmigiano shards for garnish.

Step 8: Plate, Garnish and Serve

Mound the dressed kale Caesar into chilled shallow servingware, top with the reserved crunchy croutons, scatter Parmigiano shards and finish with a fresh grind of black pepper and lemon wedges on the side. Serve immediately so the croutons remain crisp and the greens are just tender.

Notes

• Use day-old bread for the crispiest croutons.
• Dry greens thoroughly in a salad spinner so dressing clings.
• Substitute a tablespoon of mayonnaise for the raw yolk if preferred.
• Store dressing and croutons separately to maintain texture.