Kale Caesar Recipe

Preheat and toss

Preheat oven to 375°F (190°C). In a large bowl, toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder, and 1 tsp salt until evenly coated.

Bake

Spread the coated bread cubes in a single layer on a baking sheet and bake for 10–12 minutes, tossing once halfway, until golden and crisp. Remove and cool on the sheet.

Combine base ingredients

In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic and 1 tsp salt using the back of a spoon until a paste forms.

Emulsify

Add 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbs lemon juice to the anchovy-garlic paste. Whisk until smooth.

Finish dressing

Slowly whisk in 3 tbs extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning with up to 1/2 tbs more lemon juice, additional salt if needed, and freshly ground black pepper (about 1 tsp). The dressing should be bright, tangy, and slightly thick.

Prep kale

Place the chopped kale in a large bowl. Sprinkle 1–2 tbs of grated Parmesan over the leaves. Using clean hands, massage the kale for 1–2 minutes until the leaves darken and soften; this reduces bitterness and tenderizes the leaves.

Dress the kale

Add about 3–4 tbs of the prepared dressing to the massaged kale and toss thoroughly to coat. Taste and add more dressing as needed—aim for a light but even coating (reserve any extra dressing for serving).

Add croutons and cheese

Toss in the cooled croutons and the remaining grated Parmesan (about 1–2 tbs). If using, add sliced grilled chicken on top and gently toss once to combine.

Serve

Divide the salad among plates, finish with a grind of black pepper and a lemon wedge on the side. Serve immediately so croutons remain crisp.