Kale Caesar Salad

Black kale stands in for the usual romaine in this garlicky Caesar salad with homemade croutons.
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  • Total: 1 hr (includes standing time)
  • Active: 20 min
  • Yield: 4-6
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1/4 baguette, cut into 1/2-inch cubes (about 1 1/2 cups)

1/2 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 teaspoon honey

2 oil-packed anchovies, minced

2 cloves garlic, grated

1 large egg yolk

Zest and juice of 1 lemon

2 bunches black kale, stems removed and leaves thinly sliced

1/2 small red onion, thinly sliced and soaked briefly in ice water

1/4 cup grated Parmesan


  1. Preheat the oven to 375 degrees F.
  2. Toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season liberally with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes.
  3. Whisk together the honey, anchovies, garlic, egg yolk and lemon zest and juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale and drained onion to the dressing and toss to combine. Let stand at room temperature for at least 30 minutes.
  4. To serve, toss the kale salad with the Parmesan and top with the croutons.