Kale Caesar Salad
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4–8
Ingredients
For the Salad
- 1 bunch fresh kale, hard stems removed and finely chopped (about 8 cups loosely packed)
- ⅓ cup shaved Parmesan cheese
- Homemade croutons
For the Caesar Dressing
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon anchovy paste
- 1 teaspoon freshly ground black pepper
For the Homemade Croutons
- 3 cups day-old bread, cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Make the croutons: Preheat the oven to 375°F (190°C). Place the bread cubes in a bowl and toss with olive oil, Parmesan, garlic powder, salt, and pepper until evenly coated.
- Spread the bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, turning once halfway through, until golden brown and crisp. Set aside to cool.
- Remove the tough stems from the kale and finely chop the leaves into bite-sized pieces.
- Place the chopped kale in a large salad bowl.
- In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and black pepper until smooth.
- Pour the dressing over the kale. Using clean hands or salad tongs, massage and toss the kale thoroughly until the leaves are tender and evenly coated.
- Top with shaved Parmesan and homemade croutons.
- Serve immediately.
Tip: Homemade croutons are best made with slightly stale or day-old bread. They become crispier in the oven and hold up better in the salad than many store-bought croutons.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the croutons separately at room temperature so they stay crisp.
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