Kale Caesar Salad
Kale Caesar Salad reinvents the traditional Caesar with a fresh, nutrient-rich twist featuring tenderized kale, a creamy anchovy and Parmesan dressing, and crunchy homemade garlic croutons for a satisfying, bold flavor experience.
Equipment
- Large Bowl For massaging and tossing kale
- whisk To combine dressing ingredients
- Oven To toast croutons at 375°F
- Baking sheet To roast croutons on
- Knife and cutting board For preparing kale and other ingredients
Ingredients
- 1 bunch kale (Lacinato or Curly) stems removed, torn into bite-sized pieces
- 2 teaspoons olive oil for massaging kale plus more for dressing and croutons
- 4 fillets anchovies or 1 tablespoon anchovy paste for dressing
- 2 cloves garlic minced (plus garlic powder for croutons)
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise or egg yolk for creamy dressing base
- ¼ cup Parmesan cheese grated, plus extra for serving
- 2 cups day-old bread cubes for homemade croutons
- ½ teaspoon garlic powder for croutons seasoning
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Prepare the kale by removing stems and tearing leaves into bite-sized pieces. Massage the kale with 2 teaspoons olive oil and a pinch of salt for 2-3 minutes until the leaves are tender and slightly wilted to reduce bitterness.
- Make the dressing by whisking together anchovy paste or chopped anchovies, minced garlic, lemon juice, Dijon mustard, mayonnaise or egg yolk, and grated Parmesan until well combined.
- Slowly drizzle olive oil into the dressing while whisking continuously to emulsify into a creamy, smooth dressing.
- Toast the croutons by tossing day-old bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 375°F (190°C) for about 10 minutes, tossing halfway through, until golden and crisp.
- Add the massaged kale to a large bowl and toss gently with the dressing to evenly coat all leaves. Let the salad sit for 5-10 minutes to allow flavors to meld and kale to soften further.
- Serve the salad topped with freshly toasted garlic croutons and extra shaved Parmesan cheese immediately to retain crunch and fresh texture.
Notes
- Massage kale thoroughly to reduce bitterness and improve texture.
- Use fresh anchovies or good-quality anchovy paste for best umami flavor.
- Homemade garlic croutons provide excellent textural contrast and fresh flavor.
- For a vegan version, substitute vegan mayonnaise, use nutritional yeast instead of Parmesan, and replace anchovies with miso paste.
- Store dressing separately if making ahead to maintain kale texture.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!