Save There's something about kale that didn't click for me until I stopped overthinking it. A friend handed me a bowl of her Caesar salad one afternoon—massaged kale, proper dressing, the works—and suddenly I understood why people got so excited about this green. It wasn't bitter or tough like I'd made it before. It was tender, almost silky, and it held onto the creamy dressing like it was made for it. That's when I started making my own version at home, adjusting the recipe each time until it felt right.
I made this for a potluck last spring, and people kept coming back to the salad bowl before touching anything else on the table. One person asked if it was a restaurant recipe, which felt like the highest compliment. That's when I realized this simple salad had quietly become something I reached for whenever I wanted to feel like I'd actually cooked something worthwhile.
Ingredients
- Kale: Choose a large bunch with deep green leaves and sturdy stems you can snap off cleanly; the massaging step transforms it from raw and tough into something silky and sweet.
- Olive oil for massaging: Use a lighter oil here since you're not emulsifying it; save your expensive extra-virgin for the dressing.
- Egg yolk: This is what makes the dressing creamy and rich; use the freshest egg you can find from a trusted source.
- Dijon mustard: A single teaspoon acts as both flavoring and emulsifier, helping the oil and yolk stay together.
- Anchovy fillets: They dissolve into the dressing and add a savory depth you can't quite place but absolutely taste; omit or swap for capers if vegetarian.
- Garlic and lemon juice: The bright acidity cuts through the richness and keeps the salad from feeling heavy.
- Worcestershire sauce: Just a splash adds umami and a whisper of complexity to the whole thing.
- Extra-virgin olive oil: Whisk it in slowly so it emulsifies properly; rushing this step leads to a broken, separated dressing.
- Parmesan cheese: Buy a wedge and grate it fresh; the pre-shredded stuff won't melt into the dressing the same way.
- Bread for croutons: Rustic, crusty bread holds up to the oil and oven heat; soft bread just turns soggy.
- Shaved Parmesan topping: Use a vegetable peeler on a wedge for those delicate, paper-thin shards that catch the light.
Instructions
- Make the croutons:
- Heat your oven to 375°F and toss bread cubes with olive oil and salt until every piece glistens. Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, stirring halfway through, until the edges turn golden and crispy. Let them cool on the pan so they firm up completely.
- Massage the kale:
- Strip the thick stems from the kale leaves and chop the greens into bite-sized pieces. Pile them in a large bowl, drizzle with olive oil, and massage with your hands for 2 to 3 minutes until the leaves darken and soften, breaking down just enough to release their sweetness.
- Build the dressing:
- In a separate bowl, whisk together the egg yolk, mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until well combined. Now comes the important part: drizzle in the olive oil a little at a time while whisking constantly, as if you're making mayonnaise, until the dressing thickens and turns pale and creamy. Stir in the grated Parmesan, then taste and season with salt and pepper.
- Bring it together:
- Pour the dressing over the massaged kale and toss everything thoroughly so every leaf gets coated. Add the cooled croutons and toss gently so they stay intact, then transfer to a serving platter or individual bowls and top with shaved Parmesan.
Save The first time my sister tried this version, she set down her fork and asked why I wasn't making it every single week. There's a moment with every good recipe where it stops being just instructions and becomes something you want to share, and this salad crossed that line for me the moment someone else understood why it mattered.
Why This Salad Works
Caesar dressing is built on the same techniques as classic French emulsions, which means it's actually quite forgiving once you understand what's happening. The egg yolk holds the oil in suspension, the mustard and lemon juice help stabilize it, and patience does the rest. Kale, unlike iceberg lettuce, actually improves when you work it with your hands—it softens, sweetens slightly, and becomes a proper vehicle for a bold dressing instead of just something to fill a bowl.
Making It Your Own
This recipe is sturdy enough to handle a few changes without falling apart. Some people add roasted chickpeas or grilled chicken for protein, which turns it into a light main course. Others use baby kale for a milder, sweeter flavor that needs less aggressive massaging. The beauty of making your own dressing is that you can adjust the lemon juice or garlic to match what you're in the mood for that day.
- Try roasted chickpeas for a plant-based protein that stays crispy longer than croutons.
- If anchovies aren't your thing, brined capers give you that savory umami note without the fish.
- Make the dressing up to a day ahead and store it covered in the fridge, but dress the salad just before serving so the kale stays crisp.
A Quick Note on Croutons
Homemade croutons are one of those small efforts that yield disproportionate rewards. They stay crispy far longer than store-bought versions, they taste like actual bread instead of fried air, and there's something satisfying about making them yourself rather than reaching for a bag. The key is not letting them sit around too long before serving, but they'll hold up for at least 30 minutes if you need them to.
Save This salad has a way of making you feel capable in the kitchen, which might be the best thing a recipe can do. Once you've made it once, you'll make it again.
Recipe FAQ
- → How do you soften kale before dressing?
Massage chopped kale with olive oil for 2-3 minutes until leaves become tender and darker in color, which reduces bitterness.
- → Can anchovies be omitted or substituted?
Yes, anchovies can be omitted for vegetarians or replaced with capers to maintain a briny, savory flavor.
- → How are the croutons prepared for this salad?
Rustic bread cubes are tossed with olive oil and sea salt, then baked at 375°F for 8–10 minutes until golden and crispy.
- → What makes the dressing creamy and emulsified?
The dressing combines egg yolk, lemon juice, mustard, and olive oil whisked slowly to create a thick, smooth emulsion that coats the kale.
- → How can this salad be adapted for extra protein?
Add grilled chicken or roasted chickpeas to enhance protein content while keeping the salad vibrant and balanced.