Recipe By Morgan Bolling
Published on September 15, 2025
We had a hunch that kale greens and Caesar dressing could make a happy match, if we could only get the kale to relax (without a massage).
Time
55 minYield
Serves 4Why This Recipe Works
Kale is notorious for being fibrous and tough. In order to break down the leaves and make them more palatable, we soaked them in a warm water bath. Marinating them in the Caesar dressing in the refrigerator gives the salad time to cool back down and the flavors time to meld together. To balance the strong flavor of kale, our dressing is extra-potent, with a stronger dose of lemon juice and anchovies than is typical.
Ingredients
Salad
12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
1 ounce Parmesan cheese, grated (½ cup)
Croutons
3 ounces baguette, cut into ¾-inch cubes (3 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon pepper
⅛ teaspoon salt
Dressing
½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 anchovy fillets, rinsed
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
Instructions
Cook along with these step-by-step instructions
- FOR THE SALAD: Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.
- FOR THE CROUTONS: Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)
- FOR THE DRESSING: Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. With blender running, slowly add oil until emulsified.
- Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining 1/4 cup dressing at table.
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