Kale Caesar Recipe
Make Kale Caesar Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar Dressing
Optional Add-ins / Garnish
Method
Prep the Kale
- 1
Remove stems and tear
Wash the kale thoroughly and dry in a salad spinner or pat dry. Strip the tough central stems by holding the stem with one hand and running the other hand along the leaf to remove it. Tear leaves into bite-sized pieces so they are easy to eat.
- 2
Massage the kale
Place the torn kale in a large mixing bowl. Add 1/2 tablespoon of olive oil and a pinch (about 1/8 tsp) of salt. Using clean hands, massage the leaves for 1 to 2 minutes until they soften, darken, and reduce in volume — this makes the kale less bitter and more tender.
Make the Caesar Dressing
- 3
Combine base ingredients
In a medium bowl or jar, add the minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, mayonnaise, Greek yogurt (if using), Worcestershire sauce, lemon juice, salt, and pepper. Whisk or stir until the mixture is uniform.
- 4
Emulsify with oil
While whisking constantly, slowly drizzle in the 6 tablespoons of extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is smooth and slightly thickened. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired. If you prefer a smoother, creamier dressing, blend everything briefly in an immersion blender or small food processor.
Make or Prepare Croutons (if using homemade)
- 5
Tear and season bread
Preheat oven to 375°F (190°C). Cut or tear 2 cups of day-old crusty bread into 1/2- to 3/4-inch cubes. Toss the bread cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper until evenly coated.
- 6
Bake croutons
Spread the bread cubes in a single layer on a baking sheet and bake for 8–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool.
Assemble the Salad
- 7
Toss kale with dressing
Add the chopped romaine (if using) to the massaged kale. Pour about 4 tablespoons of the dressing over the kale mixture and toss very well to coat. Taste and add more dressing as needed — you should have evenly coated leaves but not a puddle of dressing (reserve any extra dressing for serving).
- 8
Add cheese and croutons
Sprinkle the 3 tablespoons grated Parmesan over the dressed kale and toss briefly. Add the croutons and toss gently so they remain somewhat crunchy.
- 9
Optional Protein Preparation
- 10
Grilled chicken
Season 2 chicken breasts with salt and pepper and a little olive oil. Grill or pan-sear over medium-high heat 6–8 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached. Let rest 5 minutes, then slice thinly and place atop salads.
- 11
