Kale Caesar Salad Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the pumpernickel bread cubes in a single layer on a rimmed baking sheet.

Toss the bread cubes with 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1 teaspoon chopped fresh thyme (if using), and 1/4 teaspoon salt until evenly coated.

Bake for 12–15 minutes, stirring once halfway through, until the cubes are crisp and slightly darkened. Remove from oven and let cool on the sheet; they will crisp further as they cool.

In a medium bowl or small food processor, combine 3 anchovy fillets and 2 peeled garlic cloves. Mash with the back of a spoon or pulse until a paste forms (about 10–15 seconds in a processor).

Add 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons fresh lemon juice to the anchovy-garlic paste. Whisk or pulse until smooth.

While whisking, slowly stream in 3 tablespoons extra-virgin olive oil to emulsify the dressing. Stir in 1/4 cup grated Parmesan, 1/2 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning—add a bit more lemon juice or salt if desired.

If the dressing is too thick, thin with 1–2 teaspoons water or more lemon juice until it reaches desired consistency. Chill in refrigerator while preparing salad if not using immediately.

Prepare the kale: stack several kale leaves, fold or roll them, and slice crosswise into 1/2-inch ribbons (chiffonade). Remove and discard thick stems before chopping. Place the chopped kale into a large mixing bowl.

Add the juice of 1 lemon and 1/2 teaspoon sea salt to the bowl with kale. Using clean hands, massage the kale for 2–3 minutes until the leaves darken and become tender—this reduces bitterness and softens the texture.

Add about 3/4 of the prepared dressing (start with 6 tablespoons) to the massaged kale. Toss thoroughly to coat. Taste and add more dressing as needed to your preference (you may not need to use all of it).

Fold in 3/4 cup freshly grated Parmesan and most of the cooled pumpernickel croutons, reserving a handful for garnish. Grind a little fresh black pepper over the top.

Transfer to a serving bowl or plates. Top with remaining croutons and an additional sprinkle of grated Parmesan. Serve immediately so croutons remain crisp.