Kale Caesar Recipe

Prepare kale

Wash kale leaves thoroughly, shake or spin dry, then remove and discard thick stems. Tear or cut leaves into bite-sized pieces to measure 8 cups packed.

Place torn kale in a large mixing bowl. Drizzle 1.5 tbs olive oil and sprinkle 1 tsp kosher salt over the leaves.

Massage the kale with your hands for 2 to 3 minutes until leaves become darker, wilted and tender. Massaging breaks down fibers and makes the texture pleasant for a Caesar-style salad.

Combine base ingredients

In a medium bowl, whisk together 1/2 cup plain nonfat Greek yogurt, 3 tbs grated Parmesan, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp anchovy paste, and 1 finely grated garlic clove until smooth.

While whisking, slowly drizzle in 2 tbs extra-virgin olive oil to emulsify. Taste and add 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tbs water, 1 teaspoon at a time, until it reaches a creamy but pourable consistency.

Adjust seasoning: add a pinch of salt if needed (note Parmesan and anchovy add salt). Reserve about 1 tablespoon of Parmesan for finishing.

Make croutons

Preheat oven to 375°F (190°C). Toss 1 cup bread cubes with 1 tbs olive oil and 1/4 tsp garlic powder until evenly coated. Spread in a single layer on a baking sheet lined with parchment.

Bake for 8–10 minutes, turning once, until golden and crisp. Remove from oven and sprinkle immediately with 1 tbs grated Parmesan. Let cool.

If using, zest half a lemon and reserve 1/2 tsp lemon zest for finishing the salad.

Add the prepared dressing to the massaged kale—start with about 3/4 of the dressing and toss thoroughly to coat using salad tongs or clean hands. Taste and add more dressing if desired; you want the leaves evenly coated but not swimming.

Scatter the warm croutons over the dressed kale, sprinkle the reserved tablespoon of Parmesan and the optional 1/2 tsp lemon zest. Finish with a grind of black pepper to taste.

Serve immediately as a main salad or side. Leftovers: store dressing separate and toss fresh before serving to keep croutons crisp.