Kale Caesar Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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1/4 cup red wine vinegar

2 tablespoons grated Parmesan

1 teaspoon Worcestershire sauce

4 anchovies, drained and/or rinsed

1 large egg yolk, preferably pasteurized

Zest and juice of 1 lemon

1 clove garlic, roughly chopped

3/4 cup olive oil, or more as needed

Kosher salt and freshly cracked black pepper

Hot sauce, as desired


8 to 10 cups bite-size pieces dinosaur kale (stems removed)

Juice of 1 lemon

Kosher salt and freshly cracked black pepper

1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan)

1 cup croutons


  1. For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
  2. For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
  3. Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.