I’ve been asked for this recipe many times, and it always comes as a surprise to anyone who looks at the ingredient list… “Oh, so it’s just a regular dressing”, they say. There’s really no surprises here. No secret weapon, or crazy trick. Really, it all comes down to ratios. Initially, when people started asking me for this recipe, I didn’t know how to respond. I make it “to taste”. I look for the perfect strength and balance in flavours and consistency, and since the size of the salad is often different, I’m never making the same amount of dressing. So, let me lay out a few points on how to ensure your Kale Caesar Salad will be successful.
1. THE DRESSING ISN’T RIGHT IF IT TASTES PERFECT. If your dressing tastes “just right” on its own, it’s not going to be strong enough once it’s tossed. Kale is really thick and meaty, and eats up an enormous amount of dressing and flavour. So, the dressing should be a bit too strong on its own, so it doesn’t get lost in the kale. I’m a garlic monster, and this salad will leave you with breath that can take out an army of vampires. So if you’re particularly sensitive, add one clove at a time, until it’s right for you. As for pepper, there should be enough that you can see little black specks throughout the entire batch. If you can’t see it, you need more!
2. CONSISTENCY IS KEY. Caesar dressing needs to be thick enough to cling to each piece of lettuce, but runny enough that it isn’t clumping in the kale’s curly edges. You shouldn’t feel like you’re chewing on parmesan, but you don’t want dressing to pool at the bottom of the bowl either. This comes down to the relationship of lemon to parmesan. If the dressing is runny, just add some parm, and if it’s too thick add some lemon. Make adjustments at the very end, once everything has been added, to ensure perfect consistency and flavour.
3. DON’T GO TOO LIGHT ON THE DRESSING. You might be shocked at how much dressing you need when making a Kale Caesar Salad. Unfortunately, this adds to the heaviness of the dish. But I promise you, it’s worth it. For this reason, we try to pair this salad with lighter options like roast chicken or fish.
4. DON’T DRESS THE SALAD WHEN YOU’RE READY TO EAT. This is a big one. Have you ever heard of massaging your kale in oil or lemon juice/salt? This is a great way to soften the leaves, but it’s not necessary for this recipe. The beauty of kale is that it hardly wilts, like other leafy greens. So, what I’ve found works best is to dress the salad approximately 20 minutes before eating. With the strength of the dressing, it essentially tenderizes the kale and allows for the flavours to set. Just remember not to add croutons until you’re ready to serve, in order to keep them firm and crispy.
5. HOMEMADE CROUTONS. PERIOD. None of those store-bought croutons that are hard enough to chip your teeth and annihilate the roof of your mouth. It’s all about delicious, buttery, pan-fried croutons. We like to use a soft sourdough for these. Preferably multigrain, as it adds texture. The better the bread, the better the croutons!
Kale Caesar Salad
Ingredients
- 1 Bunch of Kale
- 3/4 Cup Homemade Mayonnaise, or preferred brand
- 1/2 Medium Lemon, juiced (approximately)
- 3 Large Garlic Cloves, minced
- 1 Tbsp Dijon Mustard
- 2 tsp Worcestershire
- 1 Tbsp Anchovy Paste, optional
- 1 Cup Freshly Grated Parmesan
- Salt and Pepper to taste
- 5 Cups Multigrain Sourdough, or preferred bread, cut into 1-inch cubes
- 3 Tbsp Butter
- 1-2 Garlic Cloves, minced
Instructions
- Croutons:
- Over medium heat, melt 2 tbsp of butter. Once foaming, add the bread to the pan and mix until all the butter has been absorbed. Allow to cook on medium heat for a few minutes, stirring the croutons occasionally, until the edges have begun to brown and the sides are slightly crisp.
- Turn heat down to low and continue to cook until the croutons are quite crisp and slightly dried out, stirring occasionally. About 10-15 minutes.
- Once the croutons are almost finished, make room in the pan to melt final tbsp of butter. Allow to melt, then add garlic. Cook garlic for approximately 1-2 minutes. Once fragrant, toss croutons in butter and garlic and allow to cook for a few more minutes. Avoid burning the garlic. Once finished, transfer croutons to a plate and allow to cool.
- Salad:
- Wash and dry kale thoroughly, before tearing the leaves into bite-sized pieces. Transfer to bowl.
- Combine mayonnaise, dijon mustard, Worcestershire sauce, anchovy paste, garlic, and Parmesan in a bowl. Slowly squeeze the juice of half a lemon into the mixture, gaging whether you’ll need it all. You may need less than half or closer to a whole lemon, depending on its size and juiciness. Test flavours and make adjustment for strength and consistency. Add parmesan if the mixture is too runny, and lemon if it’s too thick. It should easily cling to a spoon, lettuce, or your finger, without much run-off.
- Approximately 15-20 minutes before serving, toss salad without croutons. Once ready to serve, add croutons. For extra texture, feel free to garnish with a little bit of larger grated parmesan.
- ENJOY!
If you want to impress your guests, make this! It’s fool proof and full of flavour. I have yet to find a better kale caesar recipe!