Kale Caesar Salad (with Garlicky Croutons)

Name: Kale Caesar Salad (with Garlicky Croutons)
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 2–4
Cuisine: American
Ingredients: 1 large bunch Tuscan kale (lacinato), stems removed, leaves thinly sliced (about 8–10 packed cups); 1/2 tsp kosher salt (for massaging kale); 2–3 Tbsp shaved Parmesan, plus more to finish; Freshly ground black pepper; 1 small garlic clove, finely grated; 2 anchovy fillets, minced (or 1 tsp anchovy paste); 1 tsp Dijon mustard; 2 Tbsp fresh lemon juice (about 1 lemon); 1/2 tsp Worcestershire sauce; 1/3 cup mayonnaise; 3 Tbsp finely grated Parmesan; 3 Tbsp extra-virgin olive oil; 1–2 Tbsp water, as needed to loosen; 2 cups torn or cubed day-old bread (sourdough or country loaf); 2 Tbsp extra-virgin olive oil; 1 small garlic clove, smashed or finely grated; 1/4 tsp kosher salt

This Kale Caesar is punchy, creamy, and built to stay crisp—perfect for meal prep or a sturdy weeknight salad. Tuscan kale gets massaged with a classic anchovy-garlic-Parmesan dressing (no raw egg needed), then tossed with crunchy garlicky croutons and extra shavings of Parm. It’s bold, salty, lemony, and satisfying on its own, and it pairs beautifully with roast chicken, grilled shrimp, or a soft-boiled egg.

salad
quick
meal prep
vegetarian-option
dinner

32 min total · 15 min prep · 12 min cook · 5 min rest

Serves 2–4

330 kcal · 9g protein · 18g carbs · 26g fat total

Sheet pan · Large mixing bowl · Whisk

Ingredients

Instructions

Make the croutons

Heat the oven to 400°F / 205°C. Toss the bread with olive oil, garlic, and salt until evenly coated.

Spread on a sheet pan in one layer and bake 10–14 minutes, tossing once halfway, until deeply golden and crisp. They should sound dry and hollow when you tap them. Cool while you make the salad.

Make the dressing

In a bowl, mash the grated garlic and anchovy with a fork until paste-like. Whisk in Dijon, lemon juice, and Worcestershire.

Whisk in the mayo and Parmesan, then drizzle in the olive oil while whisking. Add 1–2 Tbsp water if needed—the dressing should be thick but pourable, like loose yogurt. Taste; it should be punchy and slightly salty.

Prep the kale and toss

Put sliced kale in a large bowl. Sprinkle with 1/2 tsp kosher salt and massage 60–90 seconds, squeezing and rubbing until the leaves darken, soften, and lose their raw squeak.

Add half the dressing and toss thoroughly. Let it sit 5 minutes—the kale should look glossy and feel tender but still crisp.

Add Parmesan shavings and most of the croutons; toss again. Add more dressing as needed. Finish with black pepper, extra Parm, and the remaining croutons on top.

Tip: If you like a sharper Caesar, add an extra squeeze of lemon right before serving. If it’s too sharp, a tiny pinch of sugar rounds it out.

Notes

Make-ahead: Dressing keeps 5 days refrigerated. Croutons keep 3 days airtight at room temp. Toss kale with dressing (no croutons) up to 24 hours ahead; add croutons at serving so they stay crisp. Anchovy-free: Swap anchovy + Worcestershire for 1–1 1/2 tsp capers (minced) + 1 tsp soy sauce; still briny and savory. Add protein: Top with grilled chicken, shrimp, or a soft-boiled egg. For extra crunch, add sliced radish or toasted pepitas.