Kale Caesar Salad Classic (Printable)

A fresh twist on kale with creamy dressing, Parmesan, and crispy croutons delivering bold, crunchy flavors.

# What You'll Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves chopped (approximately 7 ounces)
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 for vegetarians)
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 (approximately 2.8 ounces)
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 set aside to cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage with your hands for 2 to 3 minutes until leaves soften and darken slightly.
03 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced anchovies or capers, garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until the dressing thickens and emulsifies. Stir in grated Parmesan. Season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in the cooled croutons to the dressed kale.
06 - Transfer salad to a serving platter or individual bowls. Top with shaved Parmesan cheese and serve immediately to maintain crunch.

# Expert Advice:

01 -
  • Homemade Caesar dressing tastes nothing like bottled versions—it's creamy, complex, and actually fun to make.
  • Massaging the kale is oddly therapeutic and turns a tough green into tender, salad-ready leaves without wilting.
  • Crispy homemade croutons beat store-bought by miles and stay crunchy longer than you'd expect.
02 -
  • Room temperature egg yolk emulsifies better than cold—take it out of the fridge 10 minutes before mixing.
  • Add the oil slowly or the dressing breaks; if it does, start fresh with another yolk and whisk the broken dressing into it gradually like you're fixing a mistake.
  • Massage the kale right before serving or it'll release water and make the salad soggy—timing matters here.
03 -
  • Toast your croutons on high heat for shorter crispness or low heat longer for even browning—watch them carefully because the line between golden and burnt is thin.
  • Grate your Parmesan fresh right before serving; pre-shaved cheese gets bitter and dry sitting in the bowl.
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