Kale Ceasar Salad Recipe

Tear the kale leaves into bite-size pieces, remove thick stems. Place torn kale in a large bowl and sprinkle 1/2 tsp salt over it. Massage the kale with your hands for 2–3 minutes until it softens and darkens. Add the chopped romaine and toss to combine. Chill while you finish other components.

Finish and serve

When ready to serve, add about 3/4 cup of the dressing to the greens and toss gently until evenly coated. Taste and add more dressing if desired. Scatter milk bread croutons and shaved aged Parmesan over the top. Serve immediately with lemon wedges on the side for squeezing.

In a medium bowl or jar, combine the minced anchovies, minced garlic, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk until smooth.

Emulsify

Slowly whisk in the 3 tbs extra-virgin olive oil until the dressing is glossy and slightly thickened. Stir in 2 tbs grated Parmesan. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed. Refrigerate until ready to use. Dressing will keep 3–4 days refrigerated.

Prepare and toss

Preheat oven to 375°F (190°C). In a large bowl, combine melted butter, 1 tbs olive oil, garlic powder and 1 tsp salt. Add the bread cubes and toss until evenly coated.

Bake

Spread the coated bread cubes in a single layer on a baking sheet. Bake for 12–15 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool slightly — croutons will crisp further as they cool.

Prep chicken

If adding chicken, pat breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 2 tbs olive oil in a skillet over medium-high heat.

Cook chicken

Sear chicken breasts 5–7 minutes per side (depending on thickness) until a golden crust forms and internal temperature reaches 165°F (74°C). Remove from pan and rest 5 minutes, then slice thinly against the grain. Arrange on salad or serve on the side.

Prep salmon

If using salmon, pat fillets dry, brush with 1 tbs olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper.

Cook salmon

Heat a nonstick skillet over medium-high heat. Place salmon skin-side down (if skin-on) and cook 4–5 minutes until crisp, then flip and cook another 3–4 minutes, until just cooked through (internal temp ~125–130°F for medium). Let rest 2 minutes and flake into large pieces to top the salad.