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Kale Caesar Salad

  • Author: by Mary
  • Prep Time: 10 mins
  • Total Time: 10 minutes


  • 2 anchovy fillets, rinsed and finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 large egg
  • 2 Tbsp freshly squeezed lemon juice
  • 1 dash Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1/3 cup olive oil
  • 3/4 cup finely grated Parmigiano-Reggiano
  • Salt and Pepper to taste
  • 1 bunch kale, stems removed, chopped


  1. In a bowl, use the back of a spoon to mash the anchovy fillets and garlic into a paste. Sprinkle in a little bit of salt to aid in the paste-making.
  2. Whisk in the egg, lemon juice, mustard, and Worcestershire sauce until smooth.
  3. Slowly whisk in the olive oil, starting with a very thin drizzle and whisking vigorously until totally incorporated.
  4. Mix in 1/2 cup of the grated cheese. Add salt and pepper to taste.
  5. With a tiny bit of olive oil, massage the kale leaves for about 2 minutes. Get every inch of the leaves. They will soften.
  6. Toss the leaves with a few Tablespoons of dressing at a time, until coated to your liking. Top with croutons and grated cheese.