Kale Caesar Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings
While you could use other types of kale for this salad, the dressing coats the curly leaves of regular kale perfectly. You should dress this salad at least 10 minutes ahead of serving it, so the leaves will soften a bit. Or dress it several hours ahead, just add the croutons right before serving. You could also use half kale and half some other sort of hearty green, like romaine or the inner hearts of escarole.



  1. Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
  2. Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
  3. Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.