Kale Caesar Salad Recipe
Make Kale Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar Dressing
Optional Garnishes
Method
Prep the kale
- 1
Wash and dry
Rinse the kale leaves under cold water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels.
- 2
Remove stems and chiffonade
Strip the tough central stems from each kale leaf by folding the leaf lengthwise and running your fingers or a knife along the stem. Stack the leaves, roll them up tightly, and slice crosswise into 1/2-inch ribbons (about 8 cups when loosely packed). Place in a large mixing bowl.
- 3
Massage with oil and lemon
Drizzle 1 tablespoon extra-virgin olive oil and the juice of half the lemon (reserve the other half for finishing) over the kale. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using your hands, massage the kale for 1 to 2 minutes until it softens, darkens in color, and reduces in volume slightly. This makes the leaves tender and less bitter.
Make the Caesar dressing
- 4
Mince anchovies and garlic
On a cutting board, finely mince the anchovy fillets and garlic together, then sprinkle with a pinch of salt and continue to mash into a paste with the side of your knife or the flat of a spoon. Alternatively use a mortar and pestle.
- 5
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice until smooth.
- 6
Add anchovy-garlic paste and oils
Stir the anchovy-garlic paste into the mayonnaise mixture. While whisking, stream in 2 tablespoons olive oil to emulsify. Whisk until combined and slightly thickened.
- 7
Finish dressing and season
Fold in 1/4 cup grated Parmesan, then season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If too thick, thin with 1 to 2 teaspoons water or additional lemon juice.
Assemble the salad
- 8
Dress the kale
Pour about 1/3 to 1/2 cup of the Caesar dressing over the massaged kale. Use tongs to toss thoroughly, pressing the dressing into the leaves so they are evenly coated. Taste and add more dressing if needed (reserve any extra dressing for serving).
- 9
Add cheese and croutons
Add 3/4 cup finely grated Parmesan to the dressed kale and toss to combine. Add 1 cup croutons and gently toss so they are distributed but not completely crushed.
- 10
Finish and serve
Zest the remaining half lemon over the salad and squeeze any remaining lemon juice to taste. Season with additional black pepper and sprinkle optional garnishes (anchovy fillets, red pepper flakes, or toasted nuts) if using. Transfer to a serving bowl or plates and serve immediately.