Easy Kale Caesar Salad Recipe

Gather the ingredients for kale Caesar salad

To prepare this kale Caesar salad, begin by shaving and grating a fresh block of Parmesan cheese, which will enhance the flavor of both the dressing and croutons, while adding delightful bites of nutty, cheesy goodness throughout the salad. Fresh kale serves as the foundation, providing a robust texture and vibrant flavor that complements the rich dressing perfectly.

For the croutons, cut a baguette into cubes and toss them with olive oil, garlic, salt, and pepper. Toast the mixture until golden brown, then coat it with grated Parmesan. These croutons deliver the perfect crunchy contrast to the tender salad.

The dressing is simple to make using a small food processor or blender. An egg yolk serves as the creamy base, but if you're concerned about using raw eggs, you can substitute with pasteurized egg yolks, mayonnaise, or Greek yogurt to achieve the same creamy texture. The dressing is enhanced with garlic, Dijon mustard, lemon juice, salt, and pepper, while anchovy paste adds a deep savory flavor that is characteristic of Caesar dressing (though it can be omitted if desired).

Finally, olive oil is blended into the mixture, resulting in a smooth, velvety dressing that beautifully coats each kale leaf, ensuring that every bite is bursting with flavor.

Step 1: Grate the Parmesan

Grate half of the Parmesan cheese finely, and use a peeler or box grater to shave the rest. Set it aside.

Step 2: Chop the kale

Take out the kale stems and coarsely chop the leaves.

Step 3: Transfer to a serving bowl

Move the kale to a large serving bowl and set it aside.

Step 4: Preheat the oven

Set the oven temperature to 425°F.

Step 5: Prepare the croutons

Make the croutons: Place the baguette cubes onto a small baking sheet.

Step 6: Toss to coat

Mix to evenly coat with olive oil, garlic, salt, and pepper.

Step 7: Bake

Toast the croutons for 6 to 8 minutes, or until they are golden brown.

Step 8: Toss with Parmesan

Take the dish out of the oven and mix in ¼ cup of grated Parmesan cheese. Set the croutons aside.

Step 9: Prepare the dressing

Make the dressing: In a small food processor or blender, combine the egg yolk, garlic, anchovy paste, Dijon mustard, lemon juice, salt, and pepper until well blended.

Step 10: Add olive oil

Incorporate ½ cup of olive oil and blend until the mixture is smooth and well combined.

Step 11: Add remaining oil and cheese

Incorporate the rest of the olive oil and the remaining grated Parmesan cheese. Blend until you achieve a smooth consistency.

Step 12: Toss salad

Mix the kale with the dressing until evenly coated.

Step 13: Add shaved Parmesan and croutons

Top the salad with shaved Parmesan and warm croutons, then serve right away.

Is it safe to eat raw egg in Caesar dressing?

While the traditional method for preparing Caesar dressing involves using a raw egg yolk (or a coddled egg), many modern recipes opt to skip this step due to the risk of foodborne illnesses, particularly from Salmonella bacteria. If you're serving this salad to children, pregnant women, or individuals with compromised immune systems, it's wise to consider safer alternatives to mitigate this risk. Even if these concerns don't apply to you or your guests, it's still advisable to use pasteurized eggs when making the dressing.

Pasteurized eggs are a great choice if you can find them at your local grocery store, or you can pasteurize eggs at home as another option, though a slight risk of foodborne illness may still exist. For a raw egg-free alternative, consider using substitutes like mashed avocado, mayonnaise, Greek yogurt, or sour cream. Since only a small amount is needed, these alternatives can help you achieve the rich, creamy texture you desire while eliminating health risks. Additionally, experimenting with these substitutes can add a unique twist to the classic salad, allowing you to personalize it.

How does this recipe differ from the original Caesar salad recipe?

This kale Caesar salad puts a contemporary spin on the classic Caesar salad, highlighting several key differences. The original Caesar salad was invented in 1924 at a restaurant in Tijuana, Mexico, by chef Caesar Cardini. Legend has it that the salad was created on the fly when the kitchen was low on ingredients during a particularly busy evening, and the unexpected blend of flavors quickly became popular in Tijuana and eventually around the globe.

While the traditional Caesar salad features romaine lettuce for its crispness and mild taste, this variation replaces it with kale, resulting in a heartier and more nutrient-rich dish. The slightly bitter taste and chewy texture of kale provide a robust and satisfying base for the salad. The dressing is similar but incorporates lemon instead of lime, adds Parmesan to the toasted croutons, and omits the Worcestershire sauce found in the original recipe. Despite these modifications, the essence of the Caesar salad remains — a boldly flavored, satisfying dish that can serve as either a side or a filling main course.