The BEST Kale Caesar Salad You'll Ever Make

caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade dressing

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Prepare the ingredients for the salad, including egg yolks, Parmesan cheese, kale, Dijon mustard, anchovies (optional), Worcestershire sauce, garlic, lemon, and bread.

Remove the crusts from the Pullman loaf bread and cut it into bite-sized pieces for croutons.

In a mixing bowl, coat the bread pieces with olive oil and a couple of pinches of flaky sea salt, then toss them.

Spread the bread pieces on a sheet pan and bake at 375°F for about 15 to 20 minutes until golden brown.

Mince 3 cloves of garlic and add them to a wooden salad bowl.

Separate the egg yolks from the whites and add them to the bowl with the garlic.

Add a heaping teaspoon of Dijon mustard and a couple of anchovies (if using) to the bowl, then mash everything together with forks.

Add grated Parmesan cheese and juice from half of the lemon to the mixture, then whisk together.

Slowly whisk in about 3/4 cup of olive oil until the dressing is emulsified.

Strip the kale leaves from the stems and tear them into smaller pieces, discarding the large stems.

Add the torn kale to the bowl with the dressing and use tongs to mix well, ensuring the kale is coated.

Add about 2/3 of the croutons to the salad and drizzle with more olive oil and a fresh squeeze of lemon juice.

Toss the salad again and taste to adjust seasoning, adding salt if necessary.

Finish the salad by sprinkling shaved Parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens