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Kale Caesar Salad Recipe

Name: Pierro's Italian Bistros Kale Caesar Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups curly kale, stems removed and leaves chopped into 1" pieces; 2 cups fresh arugula, washed and dried; 1 cups Mayonnaise (preferably whole egg); 0.25 cups Greek yogurt (plain); 0.5 cups freshly grated Romano cheese; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp anchovy paste; 1 cloves garlic, finely minced or grated (about 1 clove); 0.5 tsp ground black pepper; 0.5 tsp fine sea salt (adjust to taste); 1 tbs water (to thin, if necessary); 4 cups day-old baguette or sourdough, cut into 1/2" cubes; 3 tbs extra-virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp fine sea salt; 2 tbs freshly grated Romano or Parmesan (optional, for finishing); 0.25 cups additional shredded Romano cheese; 0.25 tsp freshly ground black pepper; 2 to taste lemon wedges (optional, for serving)

Inspired by Pierro's Italian Bistro

Time35m

Serves4

Gently massaged kale with peppery arugula, topped with housemade croutons, shredded romano, and tossed in our house Caesar dressing.

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Ingredients

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Salad Greens

6 cups curly kale, stems removed and leaves chopped into 1" pieces

2 cups fresh arugula, washed and dried

House Caesar Dressing

1 cups Mayonnaise (preferably whole egg)

1/4 cups Greek yogurt (plain)

1/2 cups freshly grated Romano cheese

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp anchovy paste

1 cloves garlic, finely minced or grated (about 1 clove)

1/2 tsp ground black pepper

1/2 tsp fine sea salt (adjust to taste)

1 tbs water (to thin, if necessary)

Housemade Croutons

4 cups day-old baguette or sourdough, cut into 1/2" cubes

3 tbs extra-virgin olive oil

1/2 tsp Watkins garlic powder

1/2 tsp fine sea salt

2 tbs freshly grated Romano or Parmesan (optional, for finishing)

Topping & Finish

1/4 cups additional shredded Romano cheese

1/4 tsp freshly ground black pepper

2 to taste lemon wedges (optional, for serving)

Method

Salad Greens

Remove tough ribs from the kale stems and chop the leaves into roughly 1-inch pieces. Place chopped kale and arugula in a large mixing bowl.

Massage the kale

Drizzle 1 tablespoon of the dressing (prepared below) or 1 teaspoon olive oil and a pinch of salt over the kale. Using clean hands, rub and squeeze the kale for 2–3 minutes until it softens, darkens in color, and reduces slightly in volume. This makes the kale more tender and less bitter.

House Caesar Dressing

In a medium bowl, combine mayonnaise, Greek yogurt, grated Romano, Dijon mustard, Worcestershire sauce, and anchovy paste. Whisk until smooth.

Add minced garlic, lemon juice, and 3 tablespoons olive oil while whisking steadily to emulsify. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach a pourable but clingy consistency.

Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or Worcestershire as needed. Chill for 10–15 minutes to let flavors meld (or use immediately).

Housemade Croutons

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, toss the bread cubes with 3 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon fine sea salt until evenly coated.

Spread bread cubes in a single layer on the prepared baking sheet. Bake for 12–15 minutes, tossing once halfway, until golden brown and crisp. Remove from oven and, while still warm, toss with the optional 2 tablespoons grated Romano if using. Let cool.

Assembly & Finish

If you used a small amount of dressing to massage the kale, add the remaining house Caesar dressing to the bowl with the massaged kale and arugula. Start by adding about 3/4 cup dressing, toss gently with tongs, and add more to taste so all greens are lightly coated but not soggy.

Add about 1 cup of the housemade croutons and half of the additional shredded Romano to the salad. Toss gently to combine.

Inspired by Pierro's Italian Bistro

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