Easy Kale Caesar Salad Recipe
It's hard not to love a good Caesar salad. The dish is classic for a reason — the umami-rich dressing, Parmesan cheese, crisp lettuce and crunchy croutons combine into a simple but irresistible dish.
- 1 (4-ounce) block Parmesan cheese
- 1 bunch fresh kale
- ½ baguette, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 large egg yolk
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup olive oil
- Finely grate half the Parmesan cheese, and shave the remaining cheese using a peeler or box grater. Set aside.
- Remove the kale stems and roughly chop the leaves.
- Transfer kale to a large serving bowl and set aside.
- Preheat the oven to 425 F.
- Prepare the croutons: Transfer baguette cubes to a small baking sheet.
- Toss to coat with olive oil, garlic, salt, and pepper.
- Bake croutons for 6 to 8 minutes, until golden brown.
- Remove from oven and toss with ¼ cup grated Parmesan cheese. Set croutons aside.
- Prepare the dressing: In a small food processor or blender, blend to combine the egg yolk, garlic, anchovy paste, Dijon mustard, lemon juice, salt, and pepper.
- Add ½ cup of the olive oil and blend until smooth and emulsified.
- Add remaining olive oil and remaining grated Parmesan cheese. Blend until smooth.
- Toss kale with dressing to coat.
- Add shaved Parmesan and warm croutons to salad, and serve immediately.
Shards of grated Parmesan cheese and warm, freshly toasted croutons are tossed into the hearty kale for a side dish you'll want to make on repeat. The dressing is a twist on the traditional Caesar dressing, incorporating an egg yolk, garlic gloves, anchovy paste, Dijon mustard, and lemon juice for a bold, tangy flavor, mellowed by a generous dose of olive oil. This creamy dressing perfectly complements the slightly bitter kale, balancing its flavor with a rich, savory kick.
Serve this kale Caesar salad with grilled chicken for a satisfying main course, or alongside roasted potatoes and any other protein of your choice for a well-rounded meal. It's a dish that's as comforting as it is vibrant for a fresh take on a timeless classic.
Gather the ingredients for kale Caesar salad
To make this kale Caesar salad, start by shaving and grating a fresh block of Parmesan cheese to infuse flavor into the dressing and croutons, and provide bites of nutty, cheesy goodness throughout the salad. Fresh kale serves as the base, offering a hearty texture and fresh flavor that pairs perfectly with the rich dressing.
For the croutons, a baguette is cut into cubes and tossed with olive oil, garlic, salt, and pepper, then toasted to golden perfection before being coating with grated Parmesan. These croutons add the ideal crunchy contrast to the tender salad.
The dressing comes together easily in a small food processor or blender. An egg yolk forms the creamy base, but if you're wary of using raw eggs, feel free to swap with pasteurized egg yolks, mayonnaise, or Greek yogurt for the same creamy consistency. Garlic, Dijon mustard, lemon juice, salt, and pepper round out the dressing's bold flavor, while anchovy paste imparts a deep savory note that's quintessential to Caesar dressing (although it can be left out if preferred).
Finally, olive oil emulsifies the mixture, creating a smooth, velvety dressing that beautifully coats each kale leaf, ensuring every bite is packed with flavor.
