Caesar Kale - Salad Recipe
Kale, house Caesar dressing topped with croutons and Parmesan.
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Ingredients
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Salad
House Caesar Dressing
Croutons
Method
Salad
Prepare kale
Remove tough stems from the kale by folding each leaf in half along the stem and slicing the stem away. Stack leaves and roughly chop into 1–1½-inch pieces until you have 8 cups packed.
Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon lemon juice, sprinkle 1 teaspoon salt and 1 teaspoon black pepper. Massage the kale with clean hands for 2–3 minutes until leaves darken and soften—this reduces bitterness and improves texture.
After massaging, sprinkle 3 tablespoons freshly grated Parmesan over the kale and gently toss to combine. Keep bowl ready for dressing and croutons.
House Caesar Dressing
Combine base ingredients
In a medium bowl, whisk together 1 cup mayonnaise, 4 chopped anchovy fillets, and 2 minced garlic cloves until smooth and uniform.
Season and finish
Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 2 tablespoons grated Parmesan, and 1 teaspoon black pepper. Whisk until combined.
If the dressing is too thick, whisk in up to 2 tablespoons hot water, 1 tablespoon at a time, until the dressing reaches a pourable but creamy consistency. Taste and adjust seasoning with a pinch of salt or more lemon if desired. Refrigerate until ready to use (can be made up to 2 days ahead).
Croutons
Preheat oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or leave unlined.
Toss and bake
In a bowl, toss 3 cups bread cubes with 2 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon salt until evenly coated. Spread in a single layer on the baking sheet.
Bake for 10–12 minutes, stirring once halfway through, until croutons are golden and crisp. Remove from oven and let cool completely; they will crisp up further as they cool.
Assembly
Right before serving, add the house Caesar dressing to the massaged kale. Start with about 1/3 cup dressing, toss thoroughly, then add more to taste (approximately 1/2 to 3/4 cup total for 8 cups kale) so leaves are evenly coated but not soggy.
Top the dressed kale with the warm or cooled croutons and an additional 1–2 tablespoons grated Parmesan. Finish with a grind of black pepper and a small squeeze of lemon if desired.
Serve immediately. Leftovers: store dressing separately and keep salad chilled; add croutons just before serving to preserve crunch.