Perfect Kale Caesar Salad

A hearty, nutritious twist on the classic Caesar salad featuring massage-tenderized kale, homemade croutons, and a rich, creamy dressing.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Course: Green Salads

Cuisine: American-Italian Fusion

Calories: 336

1 pound Tuscan or curly kale, tough stems removed, leaves roughly chopped about 2 bunches
5 tablespoons extra-virgin olive oil divided
5 ounces hearty bread, roughly torn into 1-inch pieces
Kosher salt and freshly ground black pepper to taste
2/3 cup mayonnaise
6 anchovy fillets
1 medium clove garlic minced (about 1 teaspoon)
1 1/2 ounces Parmigiano-Reggiano finely grated (about 3/4 cup)
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 small white onion or 2 shallots finely sliced

Preheat oven to 350°F. Massage kale with 3 tablespoons olive oil for 2 minutes until leaves soften.
Pulse bread with remaining oil in food processor until pea-sized. Season with salt and pepper, then bake on sheet pan for 20 minutes until golden.
Make dressing by processing mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice until smooth.
Combine massaged kale, onions, dressing, and half the croutons in a large bowl. Toss thoroughly.
Serve topped with remaining croutons.

Storage: Undressed components can be stored separately - kale (2-3 days), dressing (5 days refrigerated), croutons (5 days at room temperature).
Vegan Option: Replace anchovies with capers, use vegan mayo, and substitute nutritional yeast for Parmesan.
Meal Prep Tip: Massage kale up to a day in advance for even better texture.