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Classic Kale Caesar Salad
Traditional dish · American
A timeless Caesar salad featuring crisp kale, a creamy homemade dressing, crunchy croutons, and sharp Parmesan cheese. This version uses kale for a heartier, more nutrient-dense salad.
Ingredients
- Kale1 bunch
- Garlic2 cloves
- Anchovy fillets4
- Egg yolk1 large
- Lemon juice2 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Olive oil1/2 cup
- Parmesan cheese1/2 cup, grated
- Baguette1/2
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the croutons: Cut the baguette into 1-inch cubes. Toss with 2 tablespoons of olive oil, salt, and pepper. Bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crisp.
- 2
Prepare the kale: Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place in a large bowl and massage with a little olive oil and a pinch of salt for 1-2 minutes until softened.
- 3
Make the dressing: In a small bowl, mash the garlic and anchovy fillets into a paste. Whisk in the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
- 4
Slowly drizzle in the remaining olive oil while whisking continuously until the dressing is emulsified and creamy.
- 5
Add the grated Parmesan cheese to the dressing and whisk to combine.
- 6
Pour the dressing over the massaged kale and toss to coat evenly.
- 7
Add the prepared croutons and toss gently.
- 8
Season with salt and freshly ground black pepper to taste.
- 9
Serve immediately.
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