Kale Caesar Salad

Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes: sorrel soup, pasta with grilled sardines and bitter greens, Swiss-chard frittata, kale Caesar salad, and spicy escarole. You’ll be inspired to try these surprisingly easy recipes.


  • For the Croutons:
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon unsalted butter
    • 1 (1/2 pound) loaf brioche bread, crusts removed and cut into ½-inch pieces
    • 1 teaspoon coarse salt
    • 1/2 teaspoon freshly ground pepper
  • For the Salad:
    • 2 cloves garlic
    • 4 anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste
    • 1/3 teaspoon coarse salt
    • 1/8 teaspoon freshly ground pepper
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon Dijon mustard
    • 1 large egg yolk
    • 1/2 cup extra-virgin olive oil
    • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired
    • 3 heads Tuscan kale, washed, dried, stems removed, and cut into ¼-inch strips


  1. In a large skillet, heat 1 tablespoon oil and butter over medium heat. Working in batches, add one-third of the bread cubes, salt, and pepper; toss to coat. Cook until golden. Remove from skillet and set aside. Repeat process twice with remaining bread, salt and pepper.
  2. Place the garlic, anchovy fillets, salt and pepper in a large wooden salad bowl. Using two dinner forks or a muddler, mash to form a paste. Using one fork, whisk in lemon juice, mustard and egg yolk. While whisking, drizzle in olive oil and continue to whisk until emulsified. Add ½ cup grated cheese; set aside.
  3. Add kale to bowl along with croutons and toss well. If desired, garnish with additional cheese. Serve immediately.