Kale Caesar Salad Classic Twist (Printable version)

Tender kale massaged with olive oil, dressed in creamy lemon dressing, finished with Parmesan and crunchy croutons.

# What You'll Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (approximately 7 oz)
02 - 2 tablespoons olive oil (for massaging kale)

→ Dressing

03 - 1 large egg yolk
04 - 1 teaspoon Dijon mustard
05 - 2 anchovy fillets, finely minced (optional: omit or substitute with capers)
06 - 1 garlic clove, minced
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 cup extra-virgin olive oil
10 - 1/3 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Bits

12 - 2 cups rustic bread cubes (about 2.8 oz)
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt

→ Topping

15 - 1/3 cup shaved Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and let cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage gently with your hands for 2 to 3 minutes until leaves become tender and slightly darker.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, anchovies or capers, minced garlic, lemon juice, and Worcestershire sauce. Slowly incorporate olive oil while whisking continuously until the dressing thickens and emulsifies. Stir in grated Parmesan cheese and season with salt and black pepper to taste.
04 - Pour the dressing over the massaged kale and toss thoroughly to ensure even coating.
05 - Gently fold in the cooled croutons to maintain their crunch.
06 - Transfer salad to a serving dish or individual plates and top with shaved Parmesan cheese. Serve immediately to retain texture.

# Expert Advice:

01 -
  • Kale gets sweeter and softer the moment your hands touch it, making this salad feel less healthy and more indulgent than it should.
  • A proper homemade dressing that emulsifies into silk changes everything—store-bought versions can't compete.
  • The croutons stay crispy for those crucial first minutes, giving you that textural contrast that makes every bite interesting.
02 -
  • The emulsification of the dressing depends on whisking the oil in slowly and methodically; if you dump it all in at once, you'll end up with separated, broken dressing that no amount of whisking can fix.
  • Kale actually gets better when massaged; the physical action breaks down the cell walls and makes it less bitter and more tender, turning a vegetable you might skip into something you actually crave.
03 -
  • Room-temperature egg yolk emulsifies faster and more reliably than a cold one, so take it out of the fridge 15 minutes before you start making dressing.
  • If your dressing breaks during whisking, start fresh with a new egg yolk in a clean bowl and slowly whisk in the broken dressing as if it were oil—it usually rescues itself.
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