Kale Caesar Recipe

Wash, destem, and chop

Rinse kale thoroughly under cold water to remove grit. Shake off excess water or spin in a salad spinner. Strip leaves from the thick central stems with your hands or a knife, then stack and chop leaves into roughly 1-inch pieces. Measure 6 cups packed.

Massage kale

Place chopped kale in a large bowl. Sprinkle 1/4 tsp salt (from the dressing salt allowance or separate) and 1 teaspoon olive oil over the leaves. Using clean hands, massage the kale for 2–3 minutes until leaves darken and soften. This reduces bitterness and improves texture.

Preheat oven to 375°F (190°C). Toss pretzel pieces with 1 tbsp olive oil and 1 tsp coarse sea salt in a bowl until evenly coated. Spread in a single layer on a baking sheet and toast 8–10 minutes, stirring once halfway, until crisp and lightly browned. Remove and cool on the sheet; they will crisp further as they cool.

In a medium bowl or small food processor, combine 3 chopped anchovy fillets, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 1 tbsp Greek yogurt, and 1 cup mayonnaise. Pulse or whisk until smooth and anchovies are broken down.

Slowly whisk in 2 tbsp extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season to taste with 1 tsp salt and 1 tsp freshly ground black pepper. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency. Taste and adjust lemon, salt, or anchovy levels as desired.

Add 3 tablespoons of the prepared dressing to the bowl with the massaged kale. Toss thoroughly with tongs or clean hands to coat leaves evenly. Add more dressing by tablespoonfuls if you prefer a wetter salad, up to the remaining dressing amount.

Toss in the toasted pretzel croutons and 2 tablespoons of grated Parmesan. Reserve a little Parmesan for finishing. Taste and adjust seasoning with black pepper or a squeeze of lemon.

Divide the salad among 4 plates or bowls. Sprinkle the remaining 1 tablespoon of Parmesan over the top and serve with a lemon wedge on each plate for extra brightness.