Homemade Kale Caesar Salad
A kale Caesar salad has always been a favorite of mine and my mom’s. We tried every variation imaginable, from the classic versions to those well-known salads served at popular NYC restaurants. We even loved ordering it out just to guess what the big chefs were doing differently with their greens, dressings, and croutons.
After countless experiments, extensive research, and a good amount of trial and error in the kitchen, we’ve finally landed on a version that's become our absolute favorite. Fresh, crunchy, tangy, and rich in flavor, this Caesar salad hits every note perfectly.
How to Make the Best Caesar Salad Recipe
There are a few ways to prepare your Caesar salad. Some people use just romaine, some people use kale, and we use a combination of kale and romaine. We use more kale than romaine, about 2/3 kales and 1/3 romaine, but you can customize your greens to your liking.
Here’s how to recreate kale Caesar salad at home, from the croutons to the dressing, all made from scratch.
Ingredients For the Salad
Tuscan kale and Romaine lettuce – Use crisp, fresh kale and romaine for your kale Caesar salads. We have also used mixed greens, and it works just as well.
Freshly grated or shaved Parmesan cheese – Parmesan adds a nutty, savory flavor. I use either Parmesan or Parmigiano-Reggiano. Using freshly grated cheese instead of pre-shredded cheese gives the Caesar salad a more delicate texture and a richer, more aromatic taste. It also melts slightly when tossed, creating little pockets of cheesy delight.
Ingredients For the Homemade Croutons
Extra-virgin olive oil – Olive oil is the base for infusing your croutons with flavor. Its richness coats the bread cubes, helping them crisp up perfectly in the oven.
Garlic, smashed – Smashing the garlic releases its essential oils, giving the croutons a fragrant, slightly pungent bite. This subtle punch of flavor makes the croutons unforgettable.
Fresh rosemary – Rosemary adds a fragrant, piney, and slightly woody note to the croutons. It transforms simple bread into aromatic, flavor-packed bites that perfectly complement the garlic and olive oil infusion. If you don’t have rosemary, use dried Italian herbs, which add a warm, earthy note to the croutons.
Salt and freshly ground black pepper – Simple seasoning enhances the natural flavors of the bread and olive oil.
French bread cubes – Slightly stale or day-old French bread works best for croutons. It toasts beautifully, giving a crisp exterior while remaining tender inside, and absorbs all the infused flavors from garlic and herbs. I have also used semolina bread in this recipe.
Ingredients For the Caesar Salad Dressing
Mayonnaise – Some people prefer using olive oil and a raw egg yolk for a richer, more custardy texture, but mayonnaise is easier and still yields a luxurious, smooth dressing.
Freshly grated Parmesan – Parmesan in the dressing adds a savory, umami depth. Freshly grated cheese ensures a more delicate texture and a richer flavor.
Garlic, smashed – Garlic gives the dressing its signature aromatic kick. Smashed cloves fully release their oils, creating a subtle garlicky undertone.
Anchovies – Anchovies add depth to that savory umami flavor without leaving a fishy taste. They are a secret ingredient that gives restaurant-quality Caesar salad dressings their unmistakable richness.
Freshly squeezed lemon – Lemon juice brightens the dressing, balancing the richness of mayonnaise and Parmesan. Its fresh acidity lifts all the flavors, giving the kale Caesar salad a lively, tangy note.
Dijon mustard – Mustard helps emulsify the dressing.
Salt and pepper – These basic seasonings bring all the flavors together and let you adjust the dressing to perfection.
How to Make the Croutons
Infused the Bread
The secret to truly unforgettable kale Caesar salad croutons is infusion. We start by letting French bread cubes sit in a mixture of extra-virgin olive oil, smashed garlic, and fresh rosemary for about 1 hour. This makes each cube absorb the aromatic garlic notes, rosemary, and olive oil.
Bake the Croutons for your Kale Caesar Salad
Once infused, we transfer the cubes to a hot skillet and sear them briefly to lock in the flavors before transferring to the oven. Season them with salt and black pepper just before baking.
On a baking sheet, bake at 375°F (190°C) until golden brown and perfectly crisp. This gives you croutons that are crunchy on the outside, tender on the inside, and bursting with garlicky, herby goodness.
Make the Creamy Dressing
Start with your creamy base of mayonnaise, which gives the dressing a silky texture and makes it easy to coat every crisp leaf of romaine. If you are using an egg yolk instead, start by whisking your egg yolk.
Then, fold in freshly grated Parmesan or Parmigiano-Reggiano to add that nutty, savory note. Add the smashed garlic cloves to release a fragrant, pungent aroma, infusing the dressing with a gentle kick.
Add the anchovies. They are essential to your Caesar salad dressing. They bring a deep umami richness without leaving a fishy taste. Squeeze the juice of one lemon to add brightness, and add a touch of Dijon mustard to help emulsify the ingredients into a smooth, cohesive dressing.
Once all the ingredients are whisked together, taste and adjust with salt and black pepper.
Assemble your Homemade Caesar Salad
Always use fresh, crisp green kale and romaine with big, sturdy leaves. Start by thoroughly washing and drying the veggie leaves, removing any wilted outer leaves, then chopping them into large, bite-sized pieces.
In a large bowl, toss the kale and romaine gently with a few tablespoons of the dressing, coating each leaf lightly. The trick is to add the dressing gradually. Next, sprinkle freshly grated Parmesan over the greens.
Finally, crown your kale Caesar salad with warm, golden croutons. These garlicky, rosemary-infused morsels add an irresistible crunch that makes Caesar salad so iconic.
Pro-Tips For the Best Kale Caesar Salad
Use freshly grated Parmigiano-Reggiano or Parmesan instead of pre-shredded; it makes a difference in flavor.
Make your croutons with day-old bread for the perfect crunch.
Let the dressing rest for about 10 minutes before tossing; this helps the flavors blend.
Kale Caesar Salad
This homemade kale Caesar salad combines Tuscan kale, romaine, Parmesan, creamy homemade dressing, and golden garlic-rosemary croutons
Ingredients
- 1-2 bunches Tuscan kale, stems removed and chopped
- 1 head romaine lettuce, chopped into bite-sized pieces
- ½-¾ cup freshly grated or shaved Parmesan cheese
- 2-3 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1 sprig fresh rosemary (or 1 teaspoon dried Italian herbs)
- 4-5 cups French bread cubes (preferably day-old)
- Salt & pepper, to taste
- ⅓-½ cup mayonnaise (or 1 egg yolk and olive oil)
- 2 tablespoons freshly grated Parmesan
- 2 cloves garlic, smashed
- 3 anchovy fillets
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- Salt & pepper, to taste
Instructions
- Infuse the French bread cubes in a mixture of extra-virgin olive oil, smashed garlic, and fresh rosemary. Let sit for about 1 hour so the bread absorbs all the flavor.
- Heat a skillet over medium heat and add the infused bread cubes. Sear briefly to help lock in the flavor.
- Transfer the bread cubes to a baking sheet and season with salt and freshly ground black pepper.
- Bake at 375°F (190°C) until golden brown and crisp, tossing halfway through for even browning.
- In a bowl, whisk together mayonnaise (or egg yolk) until smooth and creamy.
- Add freshly grated Parmesan, smashed garlic, anchovies, lemon juice, and Dijon mustard. Whisk until fully emulsified.
- Season with salt and black pepper, then let the dressing rest for about 10 minutes so the flavors can meld.
- Wash and dry the kale and romaine thoroughly. Remove stems and chop into bite-sized pieces, using a 2/3 kale and 1/3 romaine ratio.
- Toss the greens gently with a few spoonfuls of dressing, adding more gradually until lightly coated.
- Top with freshly grated Parmesan and croutons, then serve immediately.
Nutrition Facts
Calories
866Fat
17 gSat. Fat
3 gCarbs
147 gFiber
11 gNet carbs
136 gSugar
15 gProtein
34 gSodium
1798 mgCholesterol
4 mgNutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.
