Kale Caesar Salad Everyone Will Love, Made from Scratch

This kale Caesar salad pairs sturdy, tenderized kale with Parmesan, crisp homemade croutons, and a creamy lemon-anchovy dressing. Caesar salad is widely associated with Tijuana, Mexico, where it was created in the 1920s, although accounts of its exact origins vary; this version gives the classic a hearty leafy-green twist that works as a side or a satisfying lunch.

The dressing is quick to whisk together and uses mayonnaise rather than raw egg, while a short massage makes kale easier to eat without making it limp. Keep the croutons separate until serving for the best contrast of crunchy bread, savory cheese, and tangy greens.

Ingredients

4 cups (160 g) sturdy day-old bread, cut into ¾-inch (2 cm) cubes
1½ tablespoons (22 ml) olive oil, for the croutons
¼ teaspoon (1.5 g) fine salt, divided
⅛ teaspoon (0.3 g) freshly ground black pepper, plus more to taste
10 ounces (280 g) kale leaves, stems removed and leaves thinly sliced, about 10 loosely packed cups
⅓ cup (75 g) mayonnaise, preferably commercially prepared
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
2 tablespoons (30 ml) extra-virgin olive oil, for the dressing
2 anchovy fillets (about 8 g), finely mashed, or 1 teaspoon (5 g) anchovy paste
1 teaspoon (5 g) Dijon mustard
1 small garlic clove (about 3 g), finely grated or minced
1 teaspoon (5 ml) Worcestershire sauce
½ cup (45 g) finely grated Parmesan, plus ¼ cup (22 g) shaved or finely grated Parmesan to finish
1–2 tablespoons (15–30 ml) cold water, as needed to thin the dressing

Choose curly kale or lacinato kale; either works, though lacinato has flatter leaves and a slightly softer bite. Anchovies contribute the savory depth associated with Caesar dressing. If you cannot find them or prefer not to use them, substitute 1 teaspoon (5 g) white or yellow miso; the dressing will be less fish-forward, with a mild fermented savoriness instead. Worcestershire sauce can contain anchovies, so check its label if avoiding fish entirely. Use finely grated Parmesan for a smooth dressing and extra shavings for the top.

Instructions

Heat the oven and prepare the bread. Position a rack in the center of the oven and heat it to 425°F (220°C). Put the bread cubes on a rimmed baking sheet, drizzle with 1½ tablespoons (22 ml) olive oil, and sprinkle with ⅛ teaspoon salt and the pepper. Toss until the cubes are lightly coated, then spread them into one layer. Day-old bread browns more evenly than very fresh bread, but fresh bread works if you watch it closely.
Bake the croutons. Bake for 10–12 minutes, turning the cubes once about halfway through, until golden at the edges and crisp outside. Ovens and bread types vary, so begin checking at 9 minutes; smaller cubes can brown quickly. Remove the sheet and let the croutons cool for 5 minutes while you prepare the greens and dressing. They will crisp further as they cool.
Wash, dry, and slice the kale. If the kale is not already washed, rinse the leaves well and dry them thoroughly in a salad spinner or with clean towels. Strip away thick stems, stack the leaves, and cut them into thin ribbons about ¼ inch (6 mm) wide. Dry leaves help the dressing cling instead of sliding to the bottom of the bowl. Put the sliced kale in a large bowl.
Make the dressing. In a small bowl, whisk the mayonnaise, lemon juice, 2 tablespoons (30 ml) extra-virgin olive oil, mashed anchovies, Dijon, garlic, Worcestershire, and finely grated Parmesan. Whisk in 1 tablespoon (15 ml) cold water. Add the second tablespoon if you prefer a looser dressing that coats the leaves lightly. Taste and adjust with the remaining salt, pepper, or a little more lemon. Parmesan and anchovies are salty, so taste before adding much salt.
Massage the kale. Pour about two-thirds of the dressing over the kale. With clean hands, gently squeeze and rub the leaves for 1–2 minutes, lifting and turning them so the dressing reaches the ribbons evenly. The leaves should become darker, softer, and slightly reduced in volume, but should still hold their shape. Add more dressing a spoonful at a time if the salad seems dry; you may not need every drop.
Finish and serve. Add the cooled croutons and toss once or twice so they remain crisp. Scatter the remaining ¼ cup (22 g) Parmesan over the top and finish with more black pepper. Serve promptly, with any reserved dressing on the side for people who like a more generously coated salad.

Tips

Dry the kale well. Water left on the leaves dilutes the dressing and makes it harder to coat the salad evenly. A salad spinner is convenient, but a clean kitchen towel works just as well. If you wash the kale ahead, let it dry completely before storing it in the refrigerator.
Cut out thick stems. Kale stems can be tough and distract from the tender ribbons. Fold each leaf along its stem and slice the leaf away, or pull the leaf upward from the stem. Save the stems for a cooked dish rather than adding them raw to this salad.
Massage gently, not endlessly. One or two minutes is enough to soften the leaves. A long, forceful massage can make them limp and release moisture. If the kale is very tender baby kale, skip the massage and simply toss it with dressing.
Make the dressing to your taste. Lemon, Parmesan, anchovy, and garlic vary in intensity. Start with the listed amounts, taste, and make small adjustments. If it tastes too sharp, whisk in a teaspoon of water or mayonnaise; if it tastes flat, add a little lemon or black pepper rather than immediately adding more salt.

Serving Suggestions

Serve the salad as a side with roast chicken, grilled fish, baked salmon, or a simple pasta dinner. For a meat-free meal, pair it with white bean soup, tomato soup, or a baked potato. The recipe makes four side portions; for a main-course salad, plan on two generous portions and add a substantial topping such as chickpeas, white beans, or sliced grilled chicken.

For a meal with different textures, bring the dressed kale to the table in a wide bowl and offer the croutons and extra Parmesan separately. That lets everyone add crunch at the last moment and keeps leftovers from becoming soggy. A lemon wedge on the side is useful for anyone who likes a brighter finish. If serving the salad alongside a salty main dish, keep the final seasoning light until everything is on the table.

Variations

Make it vegetarian: Omit the anchovies and use 1 teaspoon (5 g) white miso, or choose a vegetarian Worcestershire sauce. Check that the Parmesan is made with vegetarian-friendly rennet if that matters to you. Miso gives the dressing a rounded savory flavor but not the same anchovy character.
Add protein: Top each serving with cooked chicken, chickpeas, or a soft-boiled egg. Cook poultry to a USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer at the thickest part. A can of drained, rinsed chickpeas (about 15 ounces/425 g) is an easy no-cook option; pat them dry before adding.
Use a different green: Replace up to half of the kale with romaine for a milder flavor and more delicate crunch. You can also use baby kale without massaging it. If using tender greens, dress them immediately before serving so they do not soften too much.
Change the crunch: Use toasted sourdough, whole-grain bread, or gluten-free bread for the croutons. For a gluten-free salad, check that the Worcestershire sauce and mayonnaise are suitable, and replace the bread with gluten-free croutons or a handful of toasted pumpkin seeds. Seeds bring a nutty crunch rather than a bread-like one.

Storage and Reheating

For the best texture, store the components separately: keep washed, thoroughly dried kale in a sealed container, dressing in a covered jar, and cooled croutons in an airtight container at room temperature. Refrigerate the kale and dressing within 2 hours of preparation. The kale and dressing are best used within 3–4 days; give the dressing a stir before serving, and loosen it with a teaspoon of water if it thickens in the refrigerator. Keep the croutons dry and use them within about 2 days for the best crunch.

If the salad has already been dressed, refrigerate it within 2 hours and eat it within a day for the best quality. It is safe to eat cold; reheating is not recommended because it wilts the kale and softens the croutons. If you have leftover croutons, you can refresh them on a baking sheet in a 350°F (175°C) oven for 3–5 minutes, then let them cool briefly before adding them to a fresh portion.

Frequently Asked Questions

Can I make kale Caesar salad ahead of time?

Yes. Wash, dry, and slice the kale; mix the dressing; and bake the croutons ahead, storing each component separately. Refrigerate the greens and dressing, and keep the cooled croutons airtight at room temperature. Massage and dress the kale shortly before serving, then add the croutons at the table.

Do I have to massage kale for Caesar salad?

It is helpful for mature curly or lacinato kale because rubbing the leaves with dressing softens their firm texture and helps distribute flavor. Baby kale is usually tender enough to toss without massaging. If your sliced kale already feels soft, use a light toss rather than squeezing it for the full 1–2 minutes.

Is Caesar dressing made with raw egg in this recipe?

No. This version uses commercially prepared mayonnaise, so you do not need to crack a raw egg into the dressing. The mayonnaise makes it creamy and quick to whisk together. Check the package if you have a specific ingredient concern, and keep the finished dressing refrigerated.

What can I use instead of anchovies?

Use 1 teaspoon (5 g) white or yellow miso for savory depth without anchovy fillets. The result will taste a little less like a traditional Caesar dressing, but it will still pair well with kale and Parmesan. If you want to avoid fish completely, check Worcestershire sauce labels too, since some varieties contain anchovies.

Why is my kale Caesar salad watery?

Wet leaves are the most common cause: water clinging to kale thins the dressing and collects in the bowl. Dry the leaves thoroughly after washing, then add dressing gradually. A salad that sits after dressing can also release moisture, so serve it soon after massaging and store any remaining dressing separately.

Can I use bagged or pre-cut kale?

Yes. Check the pieces for thick stem sections and remove any that look especially tough. Rinse the kale if needed and dry it well, since bagged leaves can still carry moisture. If the pieces are large, slice them into ribbons before dressing so each bite is easy to eat.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).