Kale Caesar Salad

Kale Caesar Salad.jpg

Servings: 4


Parmesan croutons

  • One 550 gram loaf egg bread or sourdough
  • 1/2 cup olive oil
  • 1/4 cup Grana Padano or Parmesan, grated


  • 2 tablespoons mayonnaise
  • 1 tablespoons anchovy fillets, chopped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup Grana Padano or Parmesan, grated
  • Freshly ground pepper


  • 4 cups torn curly kale
  • 4 cups escarole or romaine lettuce, torn into bite-size pieces


  • 1/2 cup shaved Parmesan cheese


Preheat oven to 400 F

Tear bread into 1-inch pieces and place in a large bowl; you will have about 9 cups. Stir olive oil with Parmesan, then pour over and toss together. Spread in an even layer on a baking sheet. Bake for 15 to 18 minutes, tossing occasionally, or until golden.

Whisk mayonnaise with anchovy fillets, garlic, Worcestershire sauce, olive oil and lemon juice. Whisk in Parmesan. Season with pepper.

Place salad greens in a large bowl. Add 2 cups croutons and 1/4 cup salad dressing. Toss together, adding more dressing if desired. Garnish with shaved Parmesan.