Massaged Kale Caesar Salad
Yield: 2 large (dinner sized) or 4 (side) portions
  • 1For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 tbsp. freshly squeezed lemon juice
  • ¼ tsp. Worcestershire sauce
  • 3-4 cloves garlic, finely minced or pressed
  • 3-4 anchovy fillets
  • 2½ tbsp. mayonnaise
  • Freshly ground black pepper, to taste
  • 1 oz. Parmesan cheese, finely grated
For the salad:
  • 1 bunch kale, about 8-12 oz., with ribs removed, cut into bite-sized pieces
  • 1 tbsp. olive oil
  • Parmesan crisps or croutons
  • ½ cup grape/cherry tomatoes. (optional)
  • Grated Parmesan cheese, for serving
For the dressing:
  1. Use a fork to mash the anchovies into a paste and add to a small bowl along with the mayo, garlic, lemon juice, oil and Worcestershire sauce. Whisk together until well combined. Add the pepper and parmesan and continue to whisk until a smooth (ish) dressing has formed. Add more pepper or salt to taste.
For the kale:
  1. In a large bowl, drizzle oil onto kale. Use your hands to massage the oil into the greens for a few minutes until they are shiny and tender.
  2. Add the parmesan crisps or croutons and tomatoes.
  3. Toss with the dressing and top with grated parmesan.
*If you don't add the croutons/crisps the salad can actually sit in the fridge for few hours and the kale will hold up just fine. Toss the croutons in before serving so they don't get soggy.

Recipe adapted from: Annie's Eats via Three Many Cooks
Recipe by The Baker Chick at