Jack's Favorite Kale Caesar Salad
This dressing is so creamy and delicious, you’d never guess it’s egg- and mayo-free. As for the anchovies, even if you’re not a fan, trust me and include them. They add exceptional flavor without the least bit of fishiness. (Die-hard fans may opt for three anchovies in the dressing and serve extra on the side.)

Yield: 4 servings (dressing yield= 3/4 cup)

For the Caesar dressing

  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice plus the zest of 1 lemon
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 2 anchovy fillets
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 cup (74 grams) extra virgin olive oil

For the salad

  • 1 large bunch (about 12 ounces) kale (Tuscan or Lacinato if available), tough stems removed, cut into thin ribbons
  • 1/2 teaspoon kosher salt
  • Optional add-ins: croutons (traditional bread croutons or these yummy Polenta Croutons); crumbled Cheese Crisps, diced hardboiled eggs; halved grape or cherry tomatoes; chicken, salmon, shrimp, or another protein of choice


  1. In the bowl of a food processor (you can use a mini chopper as long as it has a hole to pour in the oil while the chopper is running), combine the Parmesan cheese, lemon juice and zest, garlic, Dijon, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds, scraping down the sides as needed. With the machine running, slowly add the olive oil through the feed tube. Let the processor run for another 10 seconds or until the mixture is creamy.
  2. In a large bowl, sprinkle the kale with the salt (if your bunch is on the small side, use 1/4 teaspoon kosher salt) and massage the leaves for a minute or two, or until the leaves soften slightly and become a deeper shade of green. Drizzle with approximately two-thirds of the dressing—or just enough to evenly but lightly coat the kale. (If your bunch of kale isn’t really big, you may need less.) Taste, add additional dressing as needed, and adjust for seasoning with a sprinkle of salt and/or freshly cracked black pepper, if desired. Just before serving, stir in the croutons and other add-ins of choice, and top with preferred protein, if using.


  • For flavorful bread croutons, I like to brush hearty peasant bread or several slices of a crusty baguette (even gluten-free Udi’s white bread works well) with some of the dressing and grill until toasted and golden grill marks appear. The bread can then be cut into croutons or served as a tasty option to a dinner roll. Likewise, the dressing adds great flavor to chicken when brushed on prior to grilling. The same may be done with shrimp or salmon.
  • Depending on how many people you are serving, you may wish to double the dressing recipe when using for these grilling options. Also, you can easily adjust the number of salad servings by increasing (or decreasing) the amount of kale. Leftover dressing will keep for several days in the fridge, as will any leftover salad that has been tossed with the dressing. (Perfect for lunch!)
  • The dressing may be prepared earlier in the day and refrigerated. It will firm up, so let it sit at room temperature for a few minutes and give it a good stir before tossing with the kale. If desired, you may take it a step further and toss the dressing with the kale and refrigerate. The kale is sturdy enough to not wilt. If using, add the croutons just before serving.

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