Kale Caesar Salad Bowl (Printable)

Tender kale massaged and dressed with creamy dressing, Parmesan shavings, and crunchy golden croutons.

# Components:

→ Greens

01 - 1 large bunch kale (stems removed, leaves chopped)
02 - 2 tablespoons olive oil (for massaging kale)

→ Dressing

03 - 1 large egg yolk
04 - 1 teaspoon Dijon mustard
05 - 2 anchovy fillets, finely minced (optional, omit or substitute with capers for vegetarians)
06 - 1 garlic clove, minced
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - ½ cup extra-virgin olive oil
10 - ⅓ cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Bits

12 - 2 cups rustic bread, cut into cubes
13 - 2 tablespoons olive oil
14 - ¼ teaspoon sea salt

→ Topping

15 - ⅓ cup shaved Parmesan cheese

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt. Spread evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway, until golden and crisp. Set aside to cool.
02 - Place chopped kale in a large bowl. Drizzle with olive oil and massage with hands for 2 to 3 minutes until leaves soften and darken slightly.
03 - In a medium bowl, whisk egg yolk, Dijon mustard, anchovies (or capers), garlic, lemon juice, and Worcestershire sauce until combined. Slowly whisk in olive oil until thick and emulsified. Stir in grated Parmesan and season with salt and pepper.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in cooled croutons to maintain their crispness.
06 - Transfer salad to a serving platter or individual bowls. Garnish with shaved Parmesan cheese and serve immediately to preserve crunch.

# Expert Advice:

01 -
  • The kale becomes buttery and tender once you massage it—no chewy leaves in sight.
  • That homemade dressing tastes nothing like bottled versions, rich and tangy all at once.
  • The croutons stay crispy even when the salad sits for a few minutes, which almost never happens anyway.
02 -
  • If you whisk the oil in too fast, the dressing breaks and turns grainy—slow, patient whisking is the secret to silky emulsification.
  • Massage the kale long enough and it tastes noticeably sweeter and more tender; rushing this step means chewy leaves that don't hold the dressing.
03 -
  • If you're nervous about raw egg, use pasteurized eggs from the grocery store, or look for Caesar dressing recipes that use mayonnaise as a substitute for the yolk.
  • Whisk the dressing in a bowl set on a damp towel so it doesn't slide around while you're pouring in the oil slowly.
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