Kale Caesar Salad Recipe

Prep and bake croutons

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 3 tablespoons olive oil, 1 teaspoon garlic powder and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 12–15 minutes, stirring once halfway, until golden and crisp. Remove and let cool.

Make the dressing

In a medium bowl whisk together 1 cup mayonnaise, finely chopped anchovy fillets, 2 tablespoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 2 tablespoons grated Parmesan. While whisking, slowly stream in 6 tablespoons extra virgin olive oil until emulsified and smooth. Taste and season with 1 teaspoon freshly ground black pepper and additional salt if needed (anchovies and Parmesan add saltiness). If dressing is too thick, whisk in up to 1–2 tablespoons water to reach desired consistency.

Prepare kale

Wash and thoroughly dry the kale. Remove and discard the tough stems, then tear the leaves into bite-size pieces. Place the torn kale in a large mixing bowl.

Massage kale

Sprinkle 1 teaspoon salt and the zest of 1 lemon over the kale. Using clean hands, massage the kale for 2–3 minutes until it darkens and softens (this reduces bitterness and tenderizes the leaves).

Dress the kale

Add about 3/4 of the prepared dressing to the massaged kale (reserve the remainder to taste). Toss thoroughly with tongs or hands to coat every leaf. Allow to sit 2–3 minutes so the leaves absorb the dressing.

Finish salad

Add 3 tablespoons grated Parmesan to the dressed kale and toss gently. Adjust seasoning with fresh lemon juice from the zested lemon and freshly ground black pepper to taste. If you prefer a lighter coating, add more reserved dressing a tablespoon at a time.

Transfer the dressed kale to a serving bowl or platter. Scatter the baked croutons over the top. Sprinkle the shaved or thinly sliced Parmesan evenly. Serve with extra lemon wedges and any remaining dressing on the side.

Optional: For added richness, shave a little extra Parmesan over the top and finish with a few grinds of black pepper. Serve immediately so croutons stay crisp.