Kale Caesar Salad

This healthy twist on a classic is my friend Rich Miller’s family recipe.

August 15, 2013 | | Salads

Kale Caesar Salad




  • 1 large bunch of kale
  • ¾ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 heaping tsp Dijon mustard
  • 2 tbsp lemon juice
  • ¼ cup Parmesan cheese, grated
  • 5 cloves garlic, crushed
  • 1 egg
  • 5 anchovy fillets
  • 5 strips of bacon (optional)
  • 2 tbsp butter
  • 2 cups bread cubes, dried
  • Freshly ground black pepper


  1. Rinse kale thoroughly. Tear leaves into small pieces and spin dry. Refrigerate until crisp (about 1 hour).
  2. Mix olive oil, vinegar, Worcestershire sauce, Dijon mustard, lemon juice, Parmesan cheese, and 3 cloves of crushed garlic in a large bowl and whisk thoroughly.
  3. Bring small pot of water to a boil and put egg in for 1 minute. Remove egg and cool under cold running water. Crack egg into mixing bowl, and again whisk everything until well blended.
  4. On a cutting board, dice anchovies and mash into a paste with a fork. Mix anchovy paste into bowl and whisk until well blended.
  5. Fry bacon until not quite crisp. It should be soft, not brittle. Cut into ¼-inch pieces.
  6. In a large pan, melt butter over medium heat, and stir in 2 cloves of crushed garlic. Mix in bread cubes and stir constantly until bread is browned, being careful not to burn. Add more butter as necessary. Let cool.
  7. About an hour before serving, toss kale and dressing in a large salad bowl. Let sit in fridge for an hour to soften the kale leaves.
  8. Just before serving, add browned bread cubes (croutons) and bacon and toss again lightly.
  9. Serve on salad plates and top with freshly ground pepper.

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