Black Kale Caesar Salad Recipe

Prepare kale

Strip stems from the black kale and discard or save for stock. Tear leaves into bite-size pieces and place in a large mixing bowl. Sprinkle a pinch of salt over the kale and massage with clean hands for 1–2 minutes until leaves darken and soften.

Add romaine

Add the thinly sliced romaine hearts to the bowl with the massaged kale and toss to combine.

Toss with dressing and cheese

When the vinaigrette is ready and still slightly warm or at room temperature, pour about three-quarters of the dressing over the greens (reserve some to adjust), add 3/4 cup of the shaved Parmesan, and toss thoroughly with tongs until leaves are evenly coated. Taste and add more dressing if needed.

Finish and serve

Add croutons and toss briefly to incorporate. Plate the salad, shave or sprinkle remaining Parmesan over the top, garnish with anchovy slices if using, and serve with a lemon wedge on the side for an extra bright squeeze.

Crush and combine aromatics

On a cutting board, sprinkle a pinch of coarse salt over the garlic and using the flat side of a chef's knife, mash the garlic into a coarse paste. Transfer the garlic paste to a medium bowl. Add the anchovy fillets and mash together with the back of a spoon until they mostly dissolve into the garlic.

Emulsify

Add the Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar to the garlic-anchovy mixture and whisk until combined. Whisk in the grated Parmesan and optional Greek yogurt or mayonnaise to help emulsify.

Add oil and season

While whisking constantly, drizzle in the extra-virgin olive oil slowly to form a smooth emulsion. Season with salt and freshly ground black pepper. Taste and adjust acidity with a squeeze more lemon or a dash more vinegar, and adjust salt as needed. The final texture should be thick enough to coat leaves but loose enough to toss easily.

Optional refinement

For an ultra-smooth dressing, you can make the vinaigrette in a blender or use an immersion blender: combine all ingredients except oil, then blend while slowly streaming in the oil until emulsified. Use immediately or refrigerate up to 3 days; bring to room temperature and whisk before using.

Preheat oven to 375°F (190°C). On a rimmed baking sheet, toss bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread in a single layer and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Cool slightly before adding to the salad.