Kale Caesar Recipe
Crisp Kale tossed with creamy Caesar dressing, parmesan, & croutons.
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Ingredients
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Salad
Caesar Dressing
Optional Finishes
Method
Salad Prep
Prepare the kale
Wash kale thoroughly and dry with a salad spinner or clean kitchen towel. Strip the tough stems by folding each leaf lengthwise and running your fingers down the stem, then tear leaves into bite-size pieces (about 6 cups packed).
Place the torn kale into a large mixing bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Massage the kale for 1 to 2 minutes: press and rub the leaves with your fingers until they soften and darken slightly. This reduces bitterness and makes the leaves more tender.
Make the Caesar Dressing
If using anchovy fillets, mince them finely and sprinkle a pinch of salt over them; if using anchovy paste, measure out the equivalent. In a medium bowl, combine 1/4 cup mayonnaise, 2 tbsp Greek yogurt, the minced anchovies (or paste), 1 minced garlic clove, 1 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce.
Whisk the mixture until smooth. While whisking, slowly drizzle in 2 tbsp extra-virgin olive oil to emulsify the dressing. Taste and adjust seasoning with 1 tbsp fresh lemon juice and up to 1/8 tsp more black pepper if desired. The dressing should be creamy, tangy, and well balanced between savory and bright notes.
Assemble the Salad
Pour about two-thirds of the dressing over the massaged kale. Toss thoroughly with tongs (or clean hands) until every leaf is lightly coated. Add 2 tbsp of the grated Parmesan and toss again. Add croutons and toss gently so they are distributed but not completely saturated.
Taste and add more dressing as needed (reserve a small amount to serve on the side if desired). If the salad tastes flat, add a squeeze of fresh lemon juice (about 1/2 tbsp) and toss.
Transfer the salad to serving plates or a shallow bowl. Sprinkle remaining 1 tbsp grated Parmesan on top and place Parmesan shavings if using. Add freshly ground black pepper to taste.
Optional egg finish
If using an egg, top each serving with a soft-poached or fried egg. For a poached egg: bring a saucepan of water to a gentle simmer with a splash of vinegar, create a gentle whirlpool, slip in a cracked egg, and cook 3 minutes for a runny yolk. Drain on a paper towel and place on the salad.