Our most popular salad of all time. It's best to use baby kale.
Kale Caesar Salad with Multigrain Croutons
  • Serves 6-8Servings


  • 1 bunch kale, stems removed and discarded
  • 1/4 cup Parmesan cheese, shaved

Caesar dressing

  • 1 egg yolk
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper


  • 1/2 small loaf whole-grain bread
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper


For croutons, preheat oven to 350˚F. Tear loaf into bite-size chunks. In large bowl, toss bread with olive oil, garlic, salt and pepper. Spread on baking sheet and bake for 10-15 minutes, turning occasionally until crisp.

For dressing, in large bowl, whisk egg yolk with Worcestershire sauce, lemon juice, garlic and mustard. Add olive oil slowly, whisking constantly. Stir in pepper. Add kale to bowl and toss well to coat. Sprinkle with Parmesan cheese and garnish with croutons.