Save The first time I served this kale Caesar at a dinner party, my friend Sarah actually paused mid-conversation after her first bite. She put down her fork and asked what made the dressing taste so alive. It turned out she had been buying bottled dressing for years and had no idea how simple homemade Caesar could be. Now she makes it every Sunday for lunch prep.
I started making this salad during those busy weekdays when I wanted something substantial but not heavy. There was something about the rhythm of whisking the dressing and massaging the kale that felt grounding after a chaotic day. My roommate started requesting it whenever she had exams coming up said it was the only thing that made her feel taken care of.
Ingredients
- Kale: The massaging step is non negotiable here, it breaks down the fibers and removes any bitterness
- Egg yolk: Use the freshest eggs you can find, this creates that velvety restaurant style emulsion
- Anchovies: Do not skip these, they dissolve into the dressing and just add deep savory notes without tasting fishy
- Extra virgin olive oil: This carries all the flavors so use something you really like drinking straight
- Rustic bread: Day old sourdough or artisan bread works best here, it crisps up beautifully and holds its crunch
Instructions
- Crisp your croutons:
- Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt. Bake 8 to 10 minutes until golden, turning halfway. The kitchen will smell amazing.
- Massage the kale:
- Drizzle kale with olive oil. Use your hands to massage for 2 to 3 minutes until leaves turn darker and feel silky. This step is worth the effort.
- Build the dressing:
- Whisk egg yolk, mustard, anchovies, garlic, lemon juice and Worcestershire. Slowly drizzle in olive oil while whisking until thick. Fold in Parmesan.
- Bring it together:
- Pour dressing over kale and toss really well. Add croutons and give it another gentle toss. Top with shaved Parmesan and serve right away.
Save This salad became my go to for potlucks because it travels surprisingly well if you keep the croutons separate. I once brought it to a summer picnic and even the kids who claimed to hate kale went back for seconds. There is something universally satisfying about that combination of creamy dressing and crunchy croutons.
Make Ahead Magic
You can massage the kale and make the dressing up to two days ahead. Store them separately in airtight containers in the refrigerator. The kale actually gets better with a little marinating time, and the dressing flavors deepen. Just bake the croutons fresh before serving.
Protein Add Ons
Grilled chicken breast slices make this a complete dinner. Roasted chickpeas tossed with smoked paprika add protein and crunch for a vegetarian version. Even a soft boiled egg on top turns it into a hearty meal.
Serving Suggestions
This salad pairs beautifully with a crisp white wine like Sauvignon Blanc. It also works alongside roasted vegetables or a light soup. The creamy dressing balances out anything acidic or bright.
- Let the croutons cool completely so they stay crispy
- Save a few Parmesan shavings for the very top presentation
- Extra lemon juice on top brightens everything right before serving
Save This is the salad that converted me from a kale skeptic to someone who actually craves it. Something about that combination of rustic greens and creamy dressing just works every single time.
Recipe Questions & Answers
- → How do you properly massage kale for this salad?
Drizzle olive oil over chopped kale and gently rub the leaves with your hands for 2–3 minutes until they soften and darken, making them more tender and palatable.
- → What can I use instead of anchovies in the dressing?
Capers offer a briny flavor as a vegetarian alternative to anchovies, maintaining the savory depth in the dressing.
- → How are the croutons prepared for added crunch?
Bread cubes are tossed with olive oil and sea salt, then baked at 375°F for 8–10 minutes until golden and crispy, providing a delightful texture contrast.
- → Can I make this salad ahead of time?
For best texture, prepare components separately and combine just before serving to keep kale fresh and croutons crunchy.
- → What variations can enhance this dish?
Adding grilled chicken or roasted chickpeas boosts protein, while using baby kale offers a milder, more delicate flavor.