Save I discovered the magic of kale Caesar the way most good kitchen moments happen—by accident. I'd grabbed a bunch of kale at the farmers market on a whim, came home with leftover anchovies from another recipe, and thought, why not try making Caesar dressing from scratch? That first bite changed how I thought about both Caesar salad and kale itself. The massage technique transformed those sturdy leaves into something silky, and the homemade dressing with its whisper of fish and bright lemon made everything taste alive.
I remember making this for a dinner party where I was trying to impress someone who claimed they didn't like kale salads. Watching them go back for seconds and then ask for the recipe was its own kind of victory. That night taught me that Caesar's appeal lies less in the ingredient and more in the care you put into the dressing and the small details—like getting those croutons golden brown and toasting them just right.
Ingredients
- Kale: Use 1 large bunch (about 200 g), stems removed and leaves chopped—baby kale is milder if you prefer, but the heartier dinosaur kale holds up beautifully to massage.
- Olive oil for massaging: 2 tbsp works best for breaking down the kale's fibers without making it oily.
- Egg yolk: 1 large, room temperature, is the foundation of your emulsion—don't skip this step.
- Dijon mustard: 1 tsp acts as both emulsifier and flavor anchor.
- Anchovy fillets: 2 finely minced (or capers if vegetarian)—they dissolve into the dressing and add umami depth.
- Garlic clove: 1 minced, raw garlic gives punch while the acid mellows it out.
- Fresh lemon juice: 2 tbsp is crucial for brightness and helps emulsify the oil.
- Worcestershire sauce: 1 tsp deepens the savory notes (check label for vegetarian versions if needed).
- Extra-virgin olive oil: 1/2 cup (120 ml) must be added slowly or your dressing breaks.
- Freshly grated Parmesan: 1/3 cup (30 g) in the dressing plus more shaved for topping—freshly grated melts into the dressing better.
- Bread for croutons: 2 cups (80 g) of rustic bread, cut into cubes, gets tossed with 2 tbsp olive oil and 1/4 tsp sea salt before roasting.
- Salt and black pepper: Season to taste at the end—hold back until you've combined everything.
Instructions
- Toast the croutons first:
- Preheat your oven to 375°F (190°C) and toss those bread cubes with olive oil and salt. Spread them on a baking sheet and roast for 8–10 minutes, stirring halfway through, until they're golden and crispy on all edges. This takes less time than you think, so don't wander off.
- Massage the kale into submission:
- Put your chopped kale in a large mixing bowl and drizzle with 2 tbsp olive oil. Grab handfuls and rub them between your palms for 2–3 minutes—you'll feel the leaves soften and darken as the oils break down the cell walls. This step is non-negotiable.
- Whisk together the dressing base:
- In a medium bowl, whisk the egg yolk, Dijon mustard, minced anchovies (or capers), minced garlic, lemon juice, and Worcestershire sauce until combined. Start with these wet ingredients before you add any oil.
- Emulsify slowly and carefully:
- While whisking constantly, add the olive oil in a thin, slow stream—not all at once or it'll break. As it comes together, you'll see the dressing thicken and turn pale. Once emulsified, stir in the grated Parmesan and season with salt and pepper to taste.
- Coat the kale evenly:
- Pour the dressing over your massaged kale and toss thoroughly until every leaf glistens. Don't be shy—this is where the flavor happens.
- Add croutons at the last moment:
- Fold in those cooled croutons gently so they stay crispy rather than getting soggy.
- Plate and finish:
- Transfer to a serving platter or individual bowls, top with shaved Parmesan, and serve immediately while the croutons are still crunching.
Save There's something grounding about making Caesar dressing by hand, seeing it transform from separate ingredients into something silky and alive. It's the kind of small kitchen ritual that makes you feel like you actually know how to cook, even if you're just following physics and patience.
Scaling This Recipe
For a crowd, double everything but make the dressing in batches—emulsions get cranky when you overload them. I've found that two separate bowls of dressing work better than one giant batch, and it actually goes faster. If you're making this ahead, massage the kale and make the dressing separately, then combine just before serving so the salad stays crisp.
The Vegetarian Question
Omitting the anchovies doesn't ruin anything if you swap in capers and add an extra pinch of salt. The capers bring the same briny, umami note without the fish. Double-check your Worcestershire sauce too—many brands use anchovies, so read the label if that matters to you. Some people use miso paste instead, which adds savory depth in a different way.
Why This Version Wins
A real Caesar dressing tastes nothing like the bottled stuff, and once you know how easy it is to make, there's no going back. The kale holds dressing better than romaine and feels more modern without being pretentious. Those homemade croutons turn a side salad into something you actually crave.
- Make the croutons a few hours ahead and store them in an airtight container so they stay crispy.
- If you're nervous about the raw egg, use pasteurized eggs from the grocery store.
- Pair this with a crisp Sauvignon Blanc or a cold beer for an unexpectedly perfect match.
Save This salad has become my go-to when I want to feel like I'm cooking with intention rather than just assembling dinner. It's the kind of dish that reminds you why people love eating, not just feeding themselves.
Recipe FAQs
- → How do you soften kale for better texture?
Massaging kale leaves with olive oil for 2–3 minutes helps break down fibers, making them tender and less bitter.
- → Can anchovies be substituted?
Yes, for a vegetarian option, omit anchovies and use capers to maintain a briny, savory flavor.
- → What’s the best way to make crunchy croutons?
Toss bread cubes with olive oil and sea salt, then bake at 375°F for 8–10 minutes until golden and crispy.
- → How is the creamy dressing emulsified?
Slowly whisk extra virgin olive oil into a blend of egg yolk, lemon juice, mustard, anchovies, garlic, and Worcestershire sauce until thick and smooth.
- → What makes this salad flavorful without heavy ingredients?
The combination of tangy lemon, savory Parmesan, umami anchovies or capers, and crispy croutons provides vibrant, balanced taste.