Easy Kale Caesar Salad Recipe

Ingredients

• 454 g (1 pound)curly kale (about 2 bunches)
• 30 ml (6 teaspoons), dividedextra virgin olive oil
• 1 pinch + 1.25 ml (¼ teaspoon), dividedsalt
• 4anchovy fillets
• 45 ml (3 tablespoons)mayonnaise
• 15 ml (3 teaspoons)red wine vinegar
• 15 ml (3 teaspoons)lemon juice
• 30 ml (2 tablespoons)Dijon mustard
• 3.75 ml (¾ teaspoon)Worcestershire sauce
• 1 clovegarlic, crushed
• 45 ml (3 tablespoons)grated Parmesan
• 2.5 ml (½ teaspoon)black pepper
• 480 ml (2 cups)croutons
• 240 ml (1 cup)shredded Parmesan
• to tastefreshly ground black pepper

Instructions

1. 1

   Wash the kale

   Wash the kale, then dry it thoroughly with a clean towel or salad spinner.

2. 2

   Trim and chop

   Cut away the thick stems and chop the leaves into bite-sized pieces. Put them in an extra-large mixing bowl, or divide them between two bowls if needed.

3. 3

   Massage the leaves

   Add 10 ml (2 teaspoons) of olive oil and a pinch of salt. Rub the leaves between your hands on both sides for 2–3 minutes, then set the bowl aside.

4. 4

   Mash the anchovies

   Use the back of a spoon to mash the anchovy fillets into a paste.

5. 5

   Whisk the dressing

   In a bowl, whisk together the mashed anchovies, remaining 20 ml (4 teaspoons) olive oil, mayonnaise, vinegar, lemon juice, Dijon, Worcestershire sauce, garlic, grated Parmesan, ¼ teaspoon salt and black pepper.

6. 6

   Dress the kale

   Pour the dressing over the kale and toss until the leaves are coated.

7. 7

   Add the toppings

   Move the salad to a serving dish, or divide it between individual plates if you like. Top with croutons, shredded Parmesan and freshly ground black pepper.

8. 8

   Serve the salad

   Serve and enjoy.

What is kale Caesar salad?

Caesar salad is associated with restaurateur Caesar Cardini and was first made in Tijuana, Mexico. This version uses curly kale in place of the usual lettuce, while keeping the familiar savoury dressing, Parmesan and croutons.

The brief massage softens the sturdy leaves, making them easier to eat and helping them take on the dressing. Mixing the dressing from scratch gives the salad its tangy, salty Caesar character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 11g protein, 9g carbs, 15g fat.

The croutons provide most of the carbohydrates, while olive oil, mayonnaise and Parmesan contribute much of the fat. Parmesan and anchovies supply protein, with kale adding a smaller amount. Pair a serving with a source of lean protein or beans and extra vegetables for a more filling plate.

Choose and prepare the kale

Curly kale: Remove the thick stems before chopping so the pieces are comfortable to eat. Dry the leaves well after washing; excess water can dilute the dressing.

Bite-sized pieces: Chop the leaves evenly so they’re easier to toss and serve. Use a large bowl, or split the kale between two bowls to give yourself room to work.

Why massage the leaves?

Oil and salt: A little olive oil and a pinch of salt help the leaves become more tender as you rub them. Work them between your hands for the full 2–3 minutes, reaching both sides.

Texture cue: The kale should feel less stiff after massaging, but it should still hold its shape. Avoid crushing it into a wet or limp mass.

Build a balanced Caesar dressing

Anchovies: Mashing the fillets into a paste helps distribute their savoury flavour throughout the dressing. Whisk them with the mayonnaise, vinegar, lemon juice, mustard and Worcestershire sauce.

Parmesan and garlic: Grated Parmesan adds saltiness and body, while crushed garlic brings a sharper note. Whisk until the mixture is combined before adding it to the kale.

Toss and finish just before serving

Coat the leaves: Toss the dressing through the kale so it reaches the leaves throughout. Add the croutons and shredded Parmesan on top at the end to keep the croutons crunchy.

Season to finish: Freshly ground black pepper adds a final savoury edge. Taste a leaf before serving and adjust only if needed, as the anchovies and Parmesan already contribute salt.

What to serve with it

As a side: Serve the salad alongside roast chicken, grilled fish or a simple pasta dish. Its crisp toppings and tangy dressing pair well with simply cooked mains.

As a meal: For a more substantial plate, serve it with a protein-rich main or add a separate portion of cooked chicken or beans. Keep the croutons and Parmesan in the salad for texture and savouriness.

Recipe notes & tips

• Dry the washed kale thoroughly so the dressing clings rather than slipping off.
• Remove the tough stems before chopping the leaves.
• Mash the anchovies into a smooth paste to avoid concentrated salty pieces.
• Massage the kale for the full 2–3 minutes for a more tender bite.
• Toss the dressing through the leaves before adding the crunchy toppings.
• Add croutons just before serving to help them stay crisp.

Variations

• Add grilled chicken: Serve sliced chicken over the dressed kale for a more substantial salad.
• Use a different green: Try sturdy lacinato kale, removing its tough ribs before chopping.
• Make it vegetarian: Leave out the anchovies and use a vegetarian Worcestershire sauce.
• Add extra lemon: Squeeze in a little more lemon juice for a brighter dressing.
• Change the crunch: Swap the croutons for toasted bread cubes.

Common mistakes to avoid

• Wet leaves: They dilute the dressing; dry the kale well after washing.
• Leaving stems in: Thick stems can be tough; trim them away before chopping.
• Under-massaging: The leaves may remain chewy; rub them for 2–3 minutes.
• Lumpy anchovies: Large pieces can make the dressing uneven; mash them into a paste first.
• Dressing too early: The croutons can lose their crunch; add them just before serving.
• Overcrowded bowl: It is hard to coat every leaf; divide the kale between two bowls if needed.

How to store

Store leftover dressed kale in an airtight container in the fridge and eat within 1–2 days. Keep any croutons separate and add them when serving; this salad is best cold and does not need reheating.

Frequently asked questions