Kale Caesar Recipe
Kale, parmesan, lemon, crushed croutons
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare kale
Remove thick stems from the kale leaves. Stack and roll leaves, then slice crosswise into 1/2-inch ribbons. Place chopped kale in a large mixing bowl.
- 2
Massage kale
Sprinkle 1/2 teaspoon of the salt over the kale. Drizzle 1 tablespoon of the olive oil and use your hands to massage the leaves for 2–3 minutes until they soften and darken. This reduces bitterness and tenderizes the kale.
- 3
Add cheese and croutons
Add 2 tablespoons of the grated Parmesan and the crushed croutons to the massaged kale. Toss lightly to combine and set aside while you make the dressing.
Dressing
- 4
Combine dressing ingredients
In a medium bowl or jar, whisk together the mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, minced garlic, remaining olive oil (3 tablespoons), and remaining 1/2 teaspoon salt until smooth and emulsified. Taste and adjust seasoning with additional lemon juice or salt as desired.
- 5
Season
Stir in freshly ground black pepper. If dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency.
- 6
Dress the salad
Pour about half the dressing over the kale, then toss vigorously for 30–45 seconds so the dressing coats the leaves well. Add more dressing as needed — aim for a light, even coating rather than drenched leaves.
- 7
Finish and serve
Taste and adjust with extra lemon juice, salt, or pepper if needed. Sprinkle remaining 1 tablespoon Parmesan on top and give a final toss. Serve immediately with lemon wedges on the side for extra brightness.