Kale Caesar Salad Recipe
American-Italian · Salad · 15 min total
A hearty twist on the classic Caesar salad, using massaged kale for a robust texture and flavor. This recipe features a creamy homemade dressing with anchovies and Parmesan.
15
min prep
min prep
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 large bunch kale (about 8 oz), stems removed and leaves torn into bite-sized pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup croutons (homemade or store-bought)
Instructions
- Place the torn kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes tender and darkens in color.
- In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, Dijon mustard, garlic, anchovies, Parmesan, salt, and pepper until emulsified.
- Pour the dressing over the massaged kale and toss well to coat. Let sit for 5 minutes to allow flavors to meld.
- Top with croutons and additional Parmesan cheese. Serve immediately.
Tips
- For a vegetarian version, omit anchovies and add 1 teaspoon capers, minced.
- The salad can be made ahead (without croutons) and refrigerated for up to 2 hours; add croutons just before serving.
- To make homemade croutons: cube 2 slices of bread, toss with olive oil and garlic powder, and bake at 375°F for 10 minutes.
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