Why You’ll Love This Kale Caesar Salad

• It’s a textural dream. The massaged kale becomes wonderfully tender without getting soggy, providing the perfect sturdy base for crunchy croutons and that creamy, dreamy dressing. You get a fantastic mix of soft, crisp, and creamy in every single bite.
• The dressing is next-level good. We’re making it from scratch, and it’s honestly simpler than you think. The combination of umami-rich anchovies, pungent garlic, and sharp Parmesan creates a depth of flavour that store-bought versions just can’t match.
• It’s a make-ahead champion. Unlike a romaine-based salad that wilts minutes after dressing, this kale version actually benefits from sitting for a bit. You can dress it up to an hour ahead of time, making it the ultimate stress-free side for entertaining.
• It feels nourishing and substantial. This isn’t a light, delicate side salad. It’s a hearty dish packed with flavour and texture that can easily hold its own as a satisfying lunch or a light dinner, especially with a protein like grilled chicken or chickpeas added.

Ingredients & Tools

• 1 large bunch of curly kale, stems removed and leaves torn
• 2 cloves garlic, minced
• 4-6 anchovy fillets, finely chopped
• 1 large egg yolk (see notes for safety)
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ cup extra-virgin olive oil
• ¼ cup grated Parmesan cheese, plus more for serving
• 3 cups rustic bread, cubed (for croutons)
• 2 tbsp olive oil (for croutons)
• To taste salt and freshly ground black pepper

Tools: A large mixing bowl, a smaller bowl for dressing, a whisk, a baking sheet for croutons, and a sharp knife.

Don’t shy away from the anchovies—they are the secret to that authentic, savoury depth and won’t make the salad taste fishy, I promise. And using a good, sturdy bread for the croutons is key; a day-old sourdough or ciabatta works wonders for achieving that perfect crunch.

Serves: 4 as a main, 6 as a side | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Kale Massage is Non-Negotiable. This is the most important step! Rubbing the kale with a little oil and salt breaks down its tough cellulose structure, transforming it from tough and bitter to tender and sweet. It’s a complete game-changer for the texture.
• Anchovy Anxiety? I get it. But please trust me on this. They dissolve into the dressing, providing a deep, complex umami flavour that is the heart of a true Caesar. You won’t taste “fish,” you’ll just taste “incredible.” If you’re truly opposed, a tablespoon of capers can provide a different, but still salty, punch.
• The Egg Yolk Question. The raw egg yolk emulsifies the dressing, making it luxuriously creamy. For peace of mind, use a pasteurized egg. If you’re uncomfortable, you can substitute two tablespoons of good-quality mayonnaise—the dressing will still be delicious, though slightly less unctuous.
• Bread Matters for Croutons. Avoid pre-sliced sandwich bread. You want a rustic, crusty loaf with a firm crumb. Stale bread is actually ideal here, as it toasts up extra crispy without getting too hard.

How to Make Kale Caesar Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, herby flavours of the chicken complement the rich, salty dressing perfectly, turning the salad into a complete and satisfying meal.
• Creamy Tomato Soup — For a classic soup-and-salad combo with a gourmet twist. The acidity of the tomatoes cuts through the richness of the Caesar dressing beautifully.
• Garlic Butter Shrimp Scampi — A truly decadent pairing. The garlicky, buttery shrimp feel right at home with the bold flavours of the salad, creating a restaurant-quality dish at home.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in the wine will cleanse your palate between bites of the creamy salad, making each mouthful taste fresh again.
• A Classic Gin & Tonic — The botanical notes of the gin and the bitterness of the tonic provide a refreshing contrast to the savoury, umami-rich elements of the dish.
• Sparkling Water with Lemon — A non-alcoholic option that does a similar job as the wine, with the bubbles and citrus cutting through the richness wonderfully.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavour is the perfect, light way to end a meal that features such a bold and creamy main course.
• Dark Chocolate Almond Bark — A few pieces of slightly bitter dark chocolate with a hint of sea salt provide a simple, elegant, and not-too-sweet finish that doesn’t overpower the meal.
• Berry Crumble — The warm, tart berries and buttery oat topping offer a comforting and classic end to the meal, balancing the savoury notes with fruity sweetness.

Top Mistakes to Avoid

• Mistake: Skipping the kale massage. This is the number one reason people think they don’t like kale salads. Without massaging, the leaves are tough, fibrous, and difficult to digest. That two minutes of effort is what makes this salad truly exceptional.
• Mistake: Adding dressing to warm croutons. If you toss the hot croutons into the dressed salad, they’ll immediately become soggy and steam the kale. Always, always let them cool completely on the baking sheet first.
• Mistake: Drizzling the oil too fast. When making the dressing, patience is key. Adding the oil in a slow, steady stream while whisking constantly is what creates a stable, creamy emulsion. A broken, oily dressing is a sad thing.
• Mistake: Overseasoning before tasting. Between the salty anchovies, Parmesan, and the salt you added to the kale, the dressing can be quite salty already. Always taste your dressing after it’s emulsified before adding any additional salt.

Expert Tips

• Tip: Use a mortar and pestle for the dressing base. If you have one, use it! Grinding the garlic and anchovies into a smooth paste at the start creates an even more integrated and profound flavour foundation for your dressing.
• Tip: Add a splash of pasta water. If your dressing ever feels too thick or breaks, a teaspoon of starchy pasta water (or just warm water) can help bring it back together smoothly. It’s a great little rescue trick.
• Tip: Toast your croutons with garlic powder. For an extra hit of garlic flavour without the risk of burning minced garlic, toss your bread cubes with a pinch of garlic powder along with the oil and salt before baking.
• Tip: Make it a day ahead (partially). You can wash, de-stem, and tear the kale up to two days in advance. Store it in a sealed bag in the fridge. The dressing can also be made a day ahead and stored in a jar—just give it a good shake before using.

FAQs

Can I make this salad vegan?
Absolutely! For the dressing, substitute the egg yolk with 2 tablespoons of vegan mayonnaise or silken tofu. Use vegan Parmesan (or nutritional yeast for a cheesy flavour) instead of regular Parmesan. For the umami hit of anchovies, try a teaspoon of white miso paste or a tablespoon of rinsed capers. The result is a delicious, plant-based version that’s still packed with flavour.

How long will the leftovers keep?
Honestly, this salad is fantastic the next day. Because kale is so sturdy, it holds up remarkably well. Store it in an airtight container in the fridge for up to 2 days. The croutons will lose some crunch, but the flavours will have melded even more. You might want to add a squeeze of fresh lemon juice to brighten it up when serving leftovers.

What’s the best type of kale to use?
Curly kale is my top choice for this recipe. Its ruffled leaves are perfect for catching all that creamy dressing. Lacinato (or dinosaur) kale is also a great option—it’s a bit flatter and darker, and it massages down to a silky texture. I’d avoid baby kale for this particular recipe, as it’s too delicate and will wilt into nothing.

My dressing split! Can I fix it?
Don’t panic, it happens to the best of us. The trick is to start over with a clean base. Put a fresh egg yolk or a teaspoon of Dijon mustard in a new bowl. Then, very slowly whisk the broken dressing into this new base, just like you did with the oil. It should re-emulsify beautifully. It’s a handy little kitchen rescue.

Can I add other ingredients to the salad?
Of course! This salad is a wonderful canvas. Grilled chicken, shrimp, or chickpeas make it a hearty main. For extra crunch and flavour, try adding toasted pine nuts, walnuts, or sunflower seeds. For a burst of sweetness, a handful of cherry tomatoes or even some roasted butternut squash works beautifully. Feel free to get creative!