This Kale Caesar Salad is my MOST REQUESTED salad recipe on AGT. Bursting with salty bright flavors and fresh ingredients, this twist on the traditional Caesar salad combines hearty kale leaves, homemade garlic croutons, and a creamy Caesar dressing made from scratch. It is SO darn good.
I've made this Kale Caesar Salad so many times this year, I've lost count. For birthday parties, casual get-togethers, lunch and even our school's teacher appreciation day.
And every single time, it gets rave reviews. (So does my Summer Strawberry Salad!)
I'm confident it's because of the homemade crunchy, garlicky croutons and homemade creamy Caesar dressing. It is SO good I could it this salad every SINGLE day.
There are ZERO storebought Caesar dressings that I like. Not even a little bit. So when I eat this, I make a large batch of the dressing and save it.
Watch How I Make My Kale Caesar Salad
Jump to:
- Watch How I Make My Kale Caesar Salad
- Kale Caesar Salad Ingredient Tips
- Kale vs. Romaine
- Can I use any type of kale for my salad?
- The Caesar Salad Dressing
- Preparing the Croutons
- Assembling The Salad
- Kale Caesar Salad Tips
- My Favorite Salad Items
- Do I need to use stale bread for my croutons?
- Recent Posts
- 📖 Recipe
- 💬 Comments
Kale Caesar Salad Ingredient Tips
Here's a list of ingredients you'll need to make a delicious Kale Caesar Salad along with tips to keep in mind!
- Kale Leaves: Use fresh kale leaves, and be sure to remove the tough stems before chopping.
- ✔️Tip: You can massage the kale with a bit of olive oil and a pinch of salt to make it more tender and less bitter.
- Caesar Dressing: Making your own is 100% the way to go. No store-bought brand compares. Trust me. Ingredients are below!
- ✔️Tip: Let the dressing sit for a while before using to allow the flavors to meld together.
- Sour Dough Bread: To make your croutons because they're what make this salad so darn good. Sour dough bread or any french baguette is the best for croutons.
- Parmesan Cheese: Grate FRESH Parmesan cheese for a rich and nutty flavor.
- ✔️Tip: Preshredded parmesan is not as good as freshly shredded. It's worth the extra money.
- Olive Oil: High-quality extra-virgin olive oil is best for both massaging the kale and making the dressing.
- ✔️Tip: Olive oil adds flavor to the croutons too!
- Garlic: Fresh garlic cloves add a robust taste to the dressing.
- ✔️Tip: If you're not a fan of strong garlic flavor, use less.
- Salt and Pepper: Season to taste with salt and freshly ground black pepper.
- ✔️Tip: Freshly cracked black pepper is a staple in Caesar salads.
- ✔️Tip: Use stale bread for croutons as it absorbs the flavors better and becomes crispier.
Kale vs. Romaine
- Kale has more of a bitter, earthy taste and chewy texture. It's also rich in vitamins and minerals.
- Romaine lettuce is more mild and crisp.
- Kale sometimes requires massaging or light cooking to soften, while romaine lettuce is typically used raw. We do NOT need to do this in our salad.
- Kale adds a deeper green color to this salad versus romaine lettuce which is much more aesthetically pleasing.
- Kale stands up longer with dressing on it which makes it better for prepping in advance.
Your choice of greens depends on preference and desired salad texture and flavor.
Can I use any type of kale for my salad?
Yes, varieties like curly kale or lacinato kale work well. Ensure it's fresh and properly prepared
The Caesar Salad Dressing
This dressing....it deserves an award.
It doesn't even come close to other dressings.
And it's SO fast to make! A food processor helps to speed up the whisking process since we technically need to make a mayo base which can take some effort.
The order of ingredients matter as the egg yolk and lemon juice need to emulsify properly for it to work out. The consistency of your dressing should be thick like a hearty vinaigrette but not as thick as a ranch dressing.
See recipe notes below!
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Preparing the Croutons
The best croutons are fresh, golden brown, properly seasoned and have the perfect crisp bite.
You don't want them to shatter in your mouth or or taste like dry cardboard either. So to get the perfect balance, we need a HOT oven. Anywhere from 375-400 degree F works.
*Feel free to substitute the olive oil with melted butter.
Assembling The Salad
Caesar salad can be served a few different ways.
- Lay the chopped kale down, add your finished croutons and finished with lots of freshly shredded Parmesam cheese. Then add the Caesar dressing to a small bowl and serve on the side. This is great for buffets or if you don't want to dress the salad too early to prevent wilting.
- Toss everything including the dressing together in a large salad bowl. It does not look as beautiful but is better for more casual get-togethers and serving within the hour.
- Dressing drizzled over top. This is similar to #1 but you add the dressing yourself over the salad.
Kale Caesar Salad Tips
Here are my best tips for making this delicious kale Caesar salad:
- Use FRESH Ingredients: Use the freshest kale leaves, baked bread, and a quality aged Parmesan.
- Anchovies: You can use canned anchovies in oil if you like but make sure to puree or chop them up well before adding to the dressing.
- Add Protein: Consider adding grilled chicken, shrimp, or salmon to make the salad more substantial and turn it into a complete meal.
- Freshly Grated Parmesan: Use freshly grated Parmesan cheese for the best flavor. It has a richer taste compared to pre-grated cheese.
- Serve Immediately: Caesar salad is best enjoyed immediately after tossing to prevent the lettuce from wilting and the croutons from becoming soggy.
- Garnish: Finish the salad with additional Parmesan cheese shavings and freshly ground black pepper for an extra burst of flavor and visual appeal.
My Favorite Salad Items
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Buy Now → Do I need to use stale bread for my croutons?
No you do NOT need stale bread for your croutons. You CAN use day old bread if you wish but it is not necessary at all.
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📖 Recipe
Kale Caesar Salad
Ingredients
- 10 oz kale, washed and patted dry
- Parmesan cheese, shredded
Caesar Dressing
- 1½ cups extra virgin olive oil
- 3 large egg yolks
- 2 oz. anchovy paste (*see note)
- 4 large lemons, squeezed and seeded
- 5-6 large garlic cloves, minced
- 3-4 oz Parmesan cheese, freshly shredded
- 1½ tablespoon worcestershire sauce
- 2 tablespoon stone ground dijon mustard
- freshly cracked black pepper
Garlic Croutons
- 1 loaf sourdough bread, cut into 1" cubes (16-20 oz.)
- extra virgin olive oil
- garlic powder
- salt to taste
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Instructions
- Preheat oven to 400℉.
- Let's start with the dressing so it has time to sit and meld! Add the egg yolks in a food processor and blend for 15-20 seconds. Add the lemon juice and blend for another 20-30 seconds.
- Next, add the rest of the ingredients except the oil and blend. While blending, slowly stream in the oil until the mixture lightens up and thickens nicely. It should take just a minute or two. Set aside.
- Chop kale leaves into small peices and add to serving platter. Removing any tough stems if necessary. Pat dry if it's still wet! Water will keep the dressing from sticking to it. *I like to buy the pre-chopped/washed bag of kale which makes things quicker!
- Spread the cubes of bread onto a baking sheet lined with parchment paper. Drizzle generously with olive oil, garlic powder, salt and freshly cracked pepper. (To taste.) Bake on the top rack for 10-15 minutes or until the croutons are golden brown. Keep an eye on them. (The lower rack will burn the bottom of the croutons so keep them higher!)
- Remove croutons from the oven and when cooled and top the kale. Add shredded Parmesan cheese and freshly cracked black pepper.
- Drizzle dressing over top or serve on the side with a spoon. Enjoy!
Video
Recipe Notes
- *I prefer a tube since it's easier but you can use canned anchovies if you wish but make sure to puree or finley chop the anchovies before adding to oil.
- This salad will serve 8 people as a small salad.
- There are two types of a kale. Curly kale, lacinato (or dinosaur) kale, and Red Russian kale. Each variety has its own unique flavor, texture, and appearance, so choose whatever kind you like best.
- Homemade Caesar dressing typically lasts in the refrigerator for about 1 to 2 weeks when stored in an airtight container. Just check for any signs of spoilage, such as changes in smell, texture, or appearance, before using it, and to discard if it appears off.
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