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Anne Burrell's Kale Caesar Salad

Anne Burrell
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

This recipe takes all the traditional flavors of a classic Caesar salad and adds in the incredible texture of fresh green kale. The bold flavors stand up perfectly to the toothsome leaves. It's a really refreshing and satisfying salad.


  • Extra virgin olive oil
  • 4 cloves garlic, smashed and divided
  • 1 pinch crushed red pepper flakes
  • 2 slices day-old Italian bread, cut into 1/2-inch cubes
  • 1/2 cup grated Parmigiano
  • 1 lemon, zested and juiced
  • 1 tablespoon Dijon mustard
  • 2-3 anchovy fillets
  • 2 dashes Worcestershire sauce
  • Kosher salt
  • 1 bunch kale, tough stems removed, cut into ribbons



Coat a large sauté pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2-3 minutes. Remove the garlic and toss it (it has fulfilled its garlic destiny). Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.


In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies and Worcestershire. Puree until the mixture is smooth, 15-20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10-15 seconds. Taste and season with salt if needed.


In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3-4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed.