Easy Kale Caesar Salad
Crunchy, tangy Kale Caesar Salad made with tender massaged kale, creamy homemade Caesar dressing, and plenty of Parmesan and croutons. Ready in minutes for a fresh side or light main.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 cups Tuscan kale, thick stems removed and chopped
- 0.25 cup extra-virgin olive oil for the dressing
- 0.25 cup mayonnaise
- 0.25 cup finely grated Parmesan cheese for the dressing
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp anchovy paste optional but traditional
- 1 clove garlic, finely minced
- 0.5 tsp Worcestershire sauce
- 0.25 tsp kosher salt plus more to taste
- 0.25 tsp freshly ground black pepper
- 1 tbsp water to thin dressing as needed
- 2 cups croutons store-bought or homemade
- 0.5 cup shaved or grated Parmesan cheese for serving
- 1 tsp olive oil to massage the kale
Instructions
Preparation Steps
- Wash and dry the kale. Strip out the thick stems, then chop the leaves into bite-size pieces. Drizzle with 1.0 tsp olive oil and a pinch of salt, and massage with clean hands until slightly softened, about 1 to 2 minutes.
- In a large bowl, whisk together mayonnaise, lemon juice, 0.25 cup olive oil, Dijon, anchovy paste, minced garlic, Worcestershire, 0.25 cup finely grated Parmesan, 0.25 tsp salt, and black pepper until smooth and creamy. Whisk in water, a little at a time, to reach a pourable consistency.
- Add the massaged kale to the bowl with the dressing and toss thoroughly for 1 to 2 minutes so every leaf is well coated.
- Fold in the croutons and 0.5 cup shaved Parmesan. Taste and adjust seasoning with extra lemon, salt, or pepper as desired. Serve immediately.
Notes
For a lighter dressing, swap half the mayonnaise for plain Greek yogurt. Omit anchovy paste and use vegetarian Worcestershire if needed. Kale holds well—if making ahead, add croutons just before serving to keep them crisp.