Kale Caesar Salad Recipe

Prepare the kale

Wash kale thoroughly, remove and discard thick stems, then stack leaves, roll and thinly slice crosswise into ribbons. Place kale in a large bowl.

Massage the kale

Sprinkle 1/4 tsp salt and 1 tablespoon of the lemon juice over the sliced kale. With clean hands, massage the leaves for 1–2 minutes until slightly wilted and darker in color. This softens the kale for eating.

Add bacon and cheese

Add chopped cooked bacon and 1 cup of the grated Parmesan to the massaged kale and toss lightly to combine. Reserve additional Parmesan for finishing.

Taste and adjust seasoning with salt and freshly ground black pepper to taste just before serving.

Combine base ingredients

In a medium bowl or jar, whisk together the mayonnaise (or mayo/yogurt mix), Dijon mustard, Worcestershire sauce, anchovy paste (if using), grated garlic, lemon juice, and salt until smooth.

Emulsify

Slowly drizzle in the olive oil while whisking (or close the jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust: add more lemon juice for brightness, a pinch more salt if needed, or a touch of water to thin if too thick.

Refrigerate the dressing for at least 10 minutes if time allows to let flavors meld. Bring to room temperature before tossing if chilled.

Preheat and toss

Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with olive oil, garlic powder, and salt until evenly coated.

Bake

Spread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, shaking the pan once halfway, until crisp and golden. Remove and cool to room temperature.

Dress the salad

Pour about 3–4 tablespoons of dressing over the kale mixture (start with less; you can always add more). Toss thoroughly so leaves are evenly coated. The hearty kale benefits from a bit more dressing than a delicate green, but avoid oversaturating.

Add croutons and finish

Add the cooled croutons and toss gently. Sprinkle the remaining Parmesan (about 2 cups) over the top and finish with lemon zest and freshly ground black pepper. Taste and adjust salt or lemon if needed.

Serve

Divide among plates or serve family-style. Offer extra dressing and grated Parmesan at the table.