Easy Kale Caesar Salad Recipe
Prep Time:
15 minutes
Cook Time:
6 minutes
Servings:
6 Servings
Ingredients
  • 1 (4-ounce) block Parmesan cheese
  • 1 bunch fresh kale
  • ½ baguette, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 large egg yolk
  • 2 garlic cloves, minced
  • 2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • Juice of ½ lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup olive oil
Directions
  1. Finely grate half the Parmesan cheese, and shave the remaining cheese using a peeler or box grater. Set aside.
  2. Remove the kale stems and roughly chop the leaves.
  3. Transfer kale to a large serving bowl and set aside.
  4. Preheat the oven to 425 F.
  5. Prepare the croutons: Transfer baguette cubes to a small baking sheet.
  6. Toss to coat with olive oil, garlic, salt, and pepper.
  7. Bake croutons for 6 to 8 minutes, until golden brown.
  8. Remove from oven and toss with ¼ cup grated Parmesan cheese. Set croutons aside.
  9. Prepare the dressing: In a small food processor or blender, blend to combine the egg yolk, garlic, anchovy paste, Dijon mustard, lemon juice, salt, and pepper.
  10. Add ½ cup of the olive oil and blend until smooth and emulsified.
  11. Add remaining olive oil and remaining grated Parmesan cheese. Blend until smooth.
  12. Toss kale with dressing to coat.
  13. Add shaved Parmesan and warm croutons to salad, and serve immediately.