Kale Caesar Recipe

Prepare dressing

In a medium bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

Add the minced garlic and finely chopped anchovy fillets (if using). Whisk to incorporate. The anchovies should mostly dissolve into the dressing, giving savory depth.

Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Stir in the 2 tablespoons grated Parmesan. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper; taste and adjust lemon, salt, or pepper as needed. The dressing should be bright, tangy, and slightly thick. Set aside.

Cook bacon

Place the bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly crisp, about 8–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

While bacon is cooling, remove the tough stems from the kale. Stack a few leaves, roll them up lengthwise, and slice crosswise into thin ribbons (chiffonade) or tear into bite-sized pieces. Place the torn kale in a large mixing bowl.

Optional — if you prefer more tender kale: sprinkle 1/2 tsp fine sea salt over the torn kale and massage with clean hands for 1–2 minutes until the leaves wilt slightly and darken. This reduces toughness and bitterness.

Add about 3 tablespoons of the prepared dressing to the kale (reserve the rest). Toss vigorously with tongs or clean hands for 1–2 minutes so the dressing evenly coats and slightly softens the kale.

Add the chopped bacon, 3 tablespoons freshly grated Parmesan, and croutons (if using) to the dressed kale. Toss again to combine. Taste and add more dressing, lemon juice, salt, or pepper as needed.

Transfer the salad to a serving bowl or plates. Finish with an extra sprinkle of Parmesan, the reserved bacon pieces, and lemon wedges on the side for squeezing. Serve immediately.