kale caesar salad

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This elegant kale caesar salad is layered with crispy, garlicky crouton-crumbs, a ton of good parmesan, and a creamy, lemony caesar dressing.

  • Author: Indi Hampton
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Salads
  • Method: Tossed
  • Cuisine: American


toasted garlic crumbs

  • 1/2 loaf of sourdough bread
  • 3 tbsp olive oil
  • 1 garlic clove, smashed and peeled
  • kosher salt
  • freshly ground black pepper

kale caesar salad

  • 2 eggs
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 1 small garlic clove, mashed into a smooth paste
  • 4- 5 anchovies, chopped and mashed into a smooth paste (or to taste)
  • dash Worcestershire sauce
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • 3/4 cup freshly grated Parmesan, divided
  • 2 bunches flat leaf kale, stemmed and sliced into 1/2-inch thick ribbons


toasted garlic crumbs

  1. Use a serrated knife to remove crust from the bread and cut the loaf into 1-inch cubes. Pulse the cubes in a food processor until the bread resembles coarse chunks of bread, about 1/4-inch in size.
  2. Heat olive oil and garlic in a large skillet pan over medium heat until fragrant, about 1 minute. Add bread crumbs, season with salt and pepper and cook, stirring frequently, until crunchy and golden brown, 5- 7 minutes. Transfer to a plate to cool; discard garlic clove.

kale caesar salad

  1. Place the whole eggs in a heat-proof bowl and pour boiling water over top. Let sit 1 minute. Pour off water and crack eggs into a blender. Add lemon juice, mustard, garlic, anchovies and Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bllend until smooth.
  2. With the blender on medium-low speed, add the olive oil slowly until the dressing is thick (this should take about a minute). Stir in 1/4 cup parmesan. Season with more salt and pepper to taste. 
  3. Place kale in a large bowl and massage with a pinch of salt until leaves are dark green and soft. Toss with the breadcrumbs, remaining 1/2 cup shredded parmesan and half the dressing. Taste and add more dressing, if desired. Serve and enjoy, passing extra dressing and parmesan.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.