Go Back
Kale Caesar Salad

Kale Caesar Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 large bunch curly kale (about 10 oz), ribs removed, leaves torn into bite-sized pieces
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 anchovy fillets, minced, or 1 tsp anchovy paste
  • 1 small garlic clove, minced
  • 1 large egg yolk (optional)
  • 1 tsp Dijon mustard
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 2 cups croutons
  • Salt and freshly ground black pepper

Method
 

  1. In a bowl, whisk together the minced anchovies, garlic, egg yolk (if using), Dijon, and lemon juice. Slowly drizzle in the olive oil while whisking until thick. Stir in the 1/2 cup Parmesan and season with salt and pepper.
  2. Place the torn kale in a large bowl. Drizzle with a couple of tablespoons of the dressing and massage with your hands for about 2 minutes, until the leaves soften and darken.
  3. Add the croutons and remaining dressing. Toss with tongs until every leaf is coated and the croutons are evenly distributed.
  4. Transfer to a serving platter, top with a generous shower of Parmesan and black pepper. Serve.

Notes

The egg yolk adds richness, but the dressing still comes together without it. This salad can sit dressed for hours, perfect for meal prep or a party. If you plan to keep leftovers longer than a day, store the croutons separately and toss them in just before serving so they stay crisp.