Kale Caesar Salad

This easy recipe for Kale Caesar Salad is made with tender massaged kale, crunchy homemade croutons and a traditional homemade Caesar dressing with anchovies.

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Caesar salad with lots of grated cheese on top.

Kale was made to be in a Caesar salad because it can really stand up to the bold flavors.

I have some key tips for making a really good kale salad. By removing the tough stems and ribs, then massaging the raw kale, it changes its texture to be much more tender and easier to eat.

For the homemade dressing, I use plenty of garlic and just a touch of Dijon mustard and Worcestershire. Anchovies, in my opinion, are a must. So is freshly cracked black pepper, good Parmigiano Reggiano cheese, and lots, and lots of fresh lemon.

It's is so full of flavor, and makes the perfect match for the robust kale. Throw in some crunchy homemade croutons and you have the perfect salad!

For more classic Italian recipes, try my crispy Chicken Milanese with Arugula Salad or this traditional Sicilian eggplant Caponata!

Why This Recipe Works

  • The kale holds up better than romaine and this salad can be made in advance. 
  • Massaging the kale tenderizes it and makes it easier to eat. 
  • No special equipment needed - mix dressing in a bowl with a spoon and whisk

Ingredient Notes

Kale - Use any type of kale, such as curly kale, Tuscan kale or lacinato kale.

Croutons - Homemade croutons are best and a great way to use up leftover bread or stale bread, and they couldn't be easier to make. Plus, they'll keep in the cupboard for up to a few weeks, so they're great for making ahead. Any type of bread works to make croutons, even cornbread. 

Garlic - Use fresh garlic cloves, only. Do not substitute for jarred minced garlic or garlic powder. 

Worcestershire sauce - I prefer Lea & Perrins brand.

Anchovies - Use oil packed Anchovies from a can or jar. You can find them at most grocery stores in the canned fish aisle. 

Parmesan cheese - Buy a block of good quality Parmigiano Reggiano or Grana Padano and grate it yourself for best results.

Mayonnaise - Use regular, full fat mayo. I recommend Hellman's. I don’t recommend vegan or light mayonnaise as the flavor can be a bit sweet. For a more traditional Caesar dressing, use a medium or large raw egg instead.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Salad Spinner - To make sure the kale leaves are super dry.

Salad bowl - Large enough to hold everything. 

Small Blender or Immersion Blender - To mix and emulsify the dressing. 

Tongs - For tossing the salad.

Microplane Grater - For finely grating the parmesan cheese.

A bowl of kale salad with big croutons and parmesan cheese on top.

How to make kale caesar salad: Step by Step Instructions

Make the Dressing 

  1. Place the anchovies, garlic, Dijon mustard, lemon juice, Worcestershire sauce, salt and pepper to the bowl of a small blender or food processor and blend until combined.
  2. Add the mayonnaise or egg and olive oil and blend until emulsified.
  3. Taste and adjust seasoning as needed, adding more salt, pepper and lemon juice to suit your preference.
  4. Alternatively you can grind the garlic and anchovies into a paste with the back of your knife or a spoon and whisk it together with the other ingredients.

Make the Salad

  1. Massage the kale: Place the kale in a large bowl and drizzle with oil, salt and pepper. Use clean hands to vigorously massage the leaves until they wilt and soften, about 2 minutes.
  2. Assemble: Drizzle kale with desired amount of dressing and toss until all the leaves are coated.
  3. Sprinkle with parmesan cheese and continue tossing until evenly distributed.
  4. Add a few handfuls of croutons and continue tossing until everything is evenly coated in dressing.
  5. Spoon into serving bowls, top with more cheese, black pepper and croutons if desired. Serve immediately.

Tips for Success

  • Dry the kale as much as possible with a salad spinner, paper towels, a kitchen towel before massaging.
  • You’ll know you’re done massaging the kale when it looks moist and the volume of kale has reduced to about ⅔ the amount you started with.
  • Use a whole egg for a more traditional dressing or mayonnaise if that weirds you out.
  • Use a mix of both kale and Romaine lettuce for a really nice texture!
Kale Caesar salad with croutons, parmesan cheese and a fork.

What to serve with kale caesar salad

Serve this salad as an entree with some added protein like these Marinated Grilled Shrimp, some fresh Pan Seared Scallops, a few red wine marinated Grilled Lamb Chops or some sliced Italian fried Chicken Cutlets.

I love a good Caesar Salad with pasta and pizza too! It's perfect served with this Quattro Formaggi Pizza and this Grilled Pizza with Corn and Prosciutto.

It's also great with a classic pasta like Linguine alla Vongole, this simple Pasta Carbonara with Peas, this 4 ingredient Spaghetti Cacio e Pepe, or a traditional Lasagna Bolognese. Or, use up your extra anchovies with this Tomato, Olive and Anchovy Pasta Recipe.

Don't forget to finish the meal with a classic Italian dessert like Pignoli Cookies or Cannoli!

Kale Salad FAQ

Can I make this salad ahead for meal prep?

Yes! Store for 2-3 days in the refrigerator in an airtight container, separate from the croutons. The salad won’t be as fresh as when it’s first put together, but the hearty kale leaves will keep fresh for a couple of days. 

What kind of kale is best for Caesar salad?

Tuscan kale and curly kale both work great in salads, but they do have slightly different texures. It just depends on preference. Baby kale has a similar taste but is already a tender green and wouldn't need to be massaged. 

How to massage kale for a kale salad?

Remove stems and ribs and place kale leaves in a large bowl with some olive oil. Massage the kale for about two minutes, until the kale has decreased in volume and is moist and shiny. 

Leafy green kale Caesar salad with cheese sprinkled on top.

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Kale Caesar Salad with Homemade Dressing

This easy recipe for Kale Caesar Salad is made with tender massaged kale, crunchy homemade croutons and a traditional homemade Caesar dressing with anchovies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 1073kcal

Ingredients

For the Dressing

  • 2 anchovies packed in oil
  • 2 cloves garlic minced
  • salt and freshly cracked black pepper to taste
  • 2 teaspoons Dijon mustard
  • 2-3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise or 1 medium or large egg
  • 2 tablespoons olive oil

For the Salad

  • 1 large bunch kale any variety, ribs removed and torn into pieces
  • 2 teaspoons extra virgin olive oil
  • salt and freshly cracked black pepper to taste
  • ½ cup finely grated parmesan cheese plus more for garnish
  • 2 cups homemade croutons

Instructions

Make the Dressing

  1. Place the anchovies, garlic, Dijon mustard, lemon juice, Worcestershire sauce, salt and pepper to the bowl of a small blender or food processor and blend until combined.
  2. Add the mayonnaise or egg and olive oil and blend until emulsified.
  3. Taste and adjust seasoning as needed, adding more salt, pepper and lemon juice to suit your preference.
  4. Alternatively you can grind the garlic and anchovies into a paste with the back of your knife or a spoon and whisk it together with the other ingredients.

Make the Salad

  1. Place the kale in a large bowl and drizzle with oil, salt and pepper. Use clean hands to vigorously massage the leaves until they wilt and soften, about 2 minutes.
  2. Drizzle kale with desired amount of dressing and toss until all the leaves are coated.
  3. Sprinkle with parmesan cheese and continue tossing until evenly distributed.
  4. Add a few handfuls of croutons and continue tossing until everything is evenly coated in dressing.
  5. Spoon into serving bowls, top with more cheese, pepper and croutons if desired. Serve immediately.

Notes

  • Dry the kale as much as possible with a salad spinner, paper towels, a kitchen towel before massaging.
  • You’ll know you’re done massaging the kale when it looks moist and the volume of kale has reduced to about ⅔ the amount you started with.
  • Use a whole egg for a more traditional dressing or mayonnaise if that weirds you out.
  • Use a mix of both kale and Romaine lettuce for a really nice texture!

Nutrition

Calories: 1073kcal | Carbohydrates: 132g | Protein: 23g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1807mg | Potassium: 440mg | Fiber: 6g | Sugar: 39g | Vitamin A: 2432IU | Vitamin C: 23mg | Calcium: 577mg | Iron: 5mg
5 from 4 votes

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6 Comments

  1. 5 stars
    I've always been a little nervous about making my own caesar dressing but this was so easy! I love it with the massaged kale, too - really makes a basic/common salad feel special and elegant.

  2. 5 stars
    I have never tried a yoghurt desnrisg on pasta before. Nice idea. Thank you for entering your salad into No Croutons Required. the line up and voting poll will be posted on the 21st on .Good Luck!

  3. 5 stars
    Our neighborhood restaurant in Tampa, 220 East, always had a good Caesar. They added a kale Caesar recently. We ordered both, and everyone at our table thought it was better than the romain original. Caesar dressing is so addictive, and totally worth the dragon breath. I plan to follow your recipe to a T, which is very hard for me.

    1. We have dragon breath 80% of the time here in this house. At least when you both have it, it cancels out a bit. The dressing is just how we like it - pretty heavy on the lemon, but of course feel free to customize it to your own taste (but I don't have to tell you that).

    2. 5 stars
      u know something Priya, wneeevhr I make any pasta dish it taste so bad :(. but when I see or eat made by others it taste heavenly. like urs looking very tempting. Now I just can wish that I cud get this plate.