Kale Caesar Salad Recipe

Prepare kale

Wash kale thoroughly, remove thick stems, and tear leaves into bite-size pieces. Place in a large mixing bowl and chill while you prepare other components.

Cook bacon

In a large skillet over medium heat, cook the double-smoked bacon until crisp, about 7–9 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and cool. When cooled, chop into 1/2-inch pieces.

Assemble salad

Just before serving, toss the kale with 3–4 tablespoons of the house Caesar dressing (start with 3 and add more to taste) and massage the leaves gently with your hands for about 1 minute to soften. Add the chopped bacon and 2 tablespoons of grated Grana Padano; toss gently to combine. Finish with a light drizzle of lemon vinaigrette (about 1 tablespoon) and a crack of fresh black pepper to taste.

Whisk together mayonnaise, chopped anchovies, lemon juice, Dijon, Worcestershire, and minced garlic in a medium bowl until smooth. While whisking, stream in 3 tablespoons olive oil until incorporated and the dressing is glossy. Season with salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. Refrigerate until ready to use (can be made up to 3 days ahead).

Preheat oven to 375°F (190°C). Toss focaccia cubes with 2 tablespoons olive oil and 1/2 teaspoon coarse sea salt on a rimmed baking sheet. Spread in a single layer and bake for 10–12 minutes, tossing once halfway, until golden and crisp. Let cool. Reserve until assembly.

Heat 1/2 cup neutral oil in a small saucepan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Pat the rinsed capers dry on paper towels. Add capers in a single layer — they will sizzle and pop. Fry for 30–45 seconds until crisp and darkened. Using a slotted spoon, transfer to paper towels to drain and cool. Reserve a tablespoonful for garnish.

In a small bowl, whisk together 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning. Use sparingly to brighten the dressed kale just before serving.

Divide the dressed and massaged kale among 4 plates or a large serving bowl. Sprinkle focaccia croutons evenly over the top. Scatter fried capers and the remaining 1 tablespoon of grated Grana Padano. Add additional chopped bacon pieces if desired. Drizzle a little extra Caesar dressing at the table if guests want it saucier. Finish with an extra grind of black pepper and serve immediately.