Why You’ll Love This Kale Caesar Salad

• It’s built to last. Unlike delicate romaine that wilts into a sad puddle, kale stands up to the dressing beautifully. You can make this salad a few hours ahead of time, and it will still be crisp and vibrant when you’re ready to serve—honestly, it might even be better.
• A serious texture party. We’re talking about the hearty chew of the massaged kale, the satisfying crunch of homemade croutons, and the salty bite of Parmesan. Each forkful is a delightful mix of sensations that keeps things interesting from the first bite to the last.
• It feels like a treat, but it’s packed with goodness. The creamy, savoury dressing is so decadent you’ll hardly believe it’s not the classic version, while the kale itself brings a powerhouse of nutrients to the table. It’s the best of both worlds, really.
• Endlessly adaptable. This salad is a fantastic base. Feel like adding some grilled chicken for a complete meal? Go for it. A soft-boiled egg? Absolutely. Some chickpeas for a vegetarian protein boost? Perfect. It’s your canvas.

Ingredients & Tools

• 1 large bunch of curly or Lacinato kale (about 200-250 g)
• 1 large clove garlic, minced
• 4 anchovy fillets, finely minced (or 1 tbsp anchovy paste)
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 3 tbsp extra virgin olive oil
• 3 tbsp good-quality mayonnaise
• 30 g Parmesan cheese, finely grated, plus more for serving
• Freshly ground black pepper
• 2 slices of sturdy bread (like sourdough), cubed
• 1 tbsp olive oil, for croutons

Tools: A large mixing bowl, a small bowl for the dressing, a sharp knife, a measuring spoon set, and a baking sheet if toasting croutons in the oven.

Don’t be shy with the anchovies—they are the secret to that deep, savoury flavour that defines a great Caesar. They melt right into the dressing, and you won’t taste “fish,” just incredible umami depth. And for the kale, go for whatever looks freshest; curly kale gives a great texture, while Lacinato (or dinosaur) kale is a bit more tender.

Serves: 2 as a main, 4 as a side | Prep Time: 20 minutes | Cook Time: 10 minutes (for croutons) | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• The Great Kale Massage. This might sound silly, but it’s the single most important step. Massaging the kale with a bit of lemon juice and oil breaks down its tough cellulose structure, making it tender, sweeter, and much more pleasant to eat. It only takes a minute, but it transforms the entire salad.
• Anchovy Anxiety? I get it. But please trust me on this. They are the backbone of authentic Caesar flavour, providing a salty, complex depth that’s impossible to replicate. If you’re truly opposed, a tablespoon of capers (rinsed and chopped) can be a vegetarian substitute, but the flavour profile will be different.
• Grate Your Own Parmesan. The pre-grated stuff often contains anti-caking agents that can make your dressing a bit grainy and less creamy. Taking a moment to grate a block of Parmigiano-Reggiano or a good-quality Parmesan makes a world of difference in both texture and flavour.
• Don’t Skip the Homemade Croutons. They are so simple and so much better than store-bought. Using day-old, sturdy bread gives you croutons that are crispy on the outside and a little chewy on the inside, and you can season them exactly how you like.

How to Make Kale Caesar Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — A classic pairing for a reason. The juicy, charred chicken turns this salad into a complete and utterly satisfying meal without overpowering the flavours of the Caesar dressing.
• Creamy Tomato Soup — For a fantastic lunch combo, serve a bowl of this robust salad alongside a warm cup of soup. The acidity of the tomatoes cuts through the richness of the salad beautifully.
• Garlic and Herb Roasted Salmon — The richness of the salmon complements the salty, umami notes in the dressing, creating a truly elegant and healthy dinner option.

Drinks

• A Crisp Sauvignon Blanc — The zesty citrus and herbaceous notes in the wine are a perfect match for the lemon and garlic in the salad, cleansing the palate between bites.
• A Light Lager or Pilsner — The carbonation and mild bitterness of a cold beer work wonders to cut through the creaminess of the dressing, making each bite taste fresh and new.
• Sparkling Water with Lemon — A non-alcoholic option that still provides that refreshing fizz to balance the salad’s richness, keeping everything feeling light.

Something Sweet

• Lemon Sorbet — Continuing the citrus theme, a scoop of sharp, clean lemon sorbet is the perfect palate-cleansing finish after the savoury depth of the salad.
• Dark Chocolate Almond Clusters — A few pieces of bittersweet chocolate with nuts provide a simple, not-too-sweet ending that contrasts nicely with the salad’s savoury profile.
• Fresh Berries with a Dollop of Cream — Simple, fresh, and light. The natural sweetness of ripe strawberries or raspberries is all you need after such a flavourful main event.

Top Mistakes to Avoid

• Mistake: Skipping the kale massage. This is the number one reason people think they don’t like kale salad. Without massaging, the leaves are tough, bitter, and difficult to digest. That minute of effort is non-negotiable for a great result.
• Mistake: Drowning the salad in dressing. Kale has a lot of surface area and will cling to dressing. Start with less than you think you need, toss it well, and then add more if necessary. You can always add more, but you can’t take it away.
• Mistake: Adding croutons too early. If you toss the croutons into the salad with the dressing, they’ll lose their crunch and become soggy. Always add them as a final topping right before serving to maintain that wonderful texture contrast.
• Mistake: Using bottled lemon juice. The fresh, bright acidity of real lemon juice is crucial for balancing the richness of the dressing and for massaging the kale. Bottled juice has a flat, sometimes bitter taste that will let the whole dish down.

Expert Tips

• Tip: Let the dressed kale marinate. For even more flavour, after you’ve tossed the kale with the dressing, let it sit for 15-30 minutes at room temperature. This allows the flavours to meld and the kale to become even more tender.
• Tip: Add an egg yolk for extra creaminess. For a truly decadent, traditional-style dressing, whisk a raw egg yolk into the garlic-anchovy paste before adding the oil. It creates an incredibly rich and velvety emulsion (use pasteurized eggs if you’re concerned).
• Tip: Get creative with crouton flavours. Toss your bread cubes with olive oil, garlic powder, and a pinch of dried oregano or rosemary before toasting for an extra flavour dimension that complements the salad perfectly.
• Tip: Use the stems! (Optional) Don’t just throw away the kale stems. You can finely chop them and pickle them for a tangy garnish, or blend them into a green smoothie—zero waste!

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can prepare the dressing (store it in a jar in the fridge for up to 3 days) and massage the kale up to a day in advance—store them separately. The croutons can be made ahead and stored in an airtight container at room temperature. Simply combine everything just before you’re ready to serve to keep the croutons crunchy. The dressed salad itself will still be good after a few hours in the fridge, though the croutons will soften.

I’m vegetarian. What can I use instead of anchovies?
A great question! While the flavour will be different, you have a couple of solid options. Miso paste (about a tablespoon) will give you that savoury, umami kick. Alternatively, a tablespoon of rinsed and chopped capers will provide a salty, briny note. You might need to adjust the salt level at the end if you use these substitutes.

My dressing is too thick. How can I thin it out?
No problem at all—this happens! The easiest way is to whisk in a teaspoon of warm water at a time until it reaches your desired consistency. You could also use a little more lemon juice, which will thin it and add a bit more zing simultaneously.

What’s the best type of kale to use?
Both curly kale and Lacinato (dinosaur) kale work wonderfully. Curly kale has ruffled leaves that hold onto the dressing really well and provides a robust chew. Lacinato kale has flatter, darker leaves and is often considered a bit more tender and slightly sweeter. It’s really a matter of personal preference—try both and see which you like best!

Can I add other ingredients to this salad?
Please do! This recipe is a fantastic base. Some of my favourite additions include avocado for creaminess, toasted pine nuts or walnuts for extra crunch, a soft-boiled egg for protein, or even some roasted chickpeas. Just be mindful of adding very watery ingredients (like tomatoes) as they can make the salad soggy.