Kale Caesar Salad Recipes
Crunchy kale meets a creamy, anchovy-kissed Caesar dressing and warm garlicky croutons. Bright, hearty, and weeknight-easy.
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Servings:
Ingredients
Main Ingredients
- 8 cup chopped curly kale, ribs removed
- 3 cup rustic bread, cut into 1/2-inch cubes
- 2 tbsp extra-virgin olive oil for croutons
- 0.25 tsp kosher salt for croutons
- 0.25 tsp black pepper for croutons
- 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp anchovy paste or 4 minced anchovy fillets
- 1 tsp minced garlic
- 3 tbsp extra-virgin olive oil for dressing
- 0.5 cup finely grated Parmesan cheese plus extra for serving
- 1 tbsp cold water to thin as needed
- 0.25 tsp kosher salt to taste
- 0.25 tsp black pepper to taste
- 0.5 tsp lemon zest optional
Instructions
Preparation Steps
- Heat oven to 375°F. Toss bread with 2 tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper on a sheet pan.
- Bake croutons until golden and crisp, 9–12 minutes, stirring once. Cool slightly.
- Wash, dry, and chop kale. Place in a large bowl.
- Whisk mayonnaise, lemon juice, Dijon, anchovy paste, and garlic until smooth.
- Stream in 3 tbsp oil while whisking. Stir in Parmesan. Thin with water to desired consistency.
- Massage kale with about half the dressing for 30–60 seconds until slightly softened.
- Add warm croutons and remaining dressing. Toss to coat. Season with salt and pepper.
- Finish with extra Parmesan and lemon zest. Serve right away.
Notes
Variation: Swap half the kale with chopped romaine for a lighter crunch, or add crispy chickpeas for extra protein. Prep ahead: Dress and massage kale up to 1 day in advance; add croutons just before serving to keep them crisp.
This recipe is an original creation inspired by classic Kale Caesar Salad Recipes flavors. All ingredient ratios and instructions are independently developed.