Carol's Eggs


Kale Caesar Salad

Makes 6 servings

In New England there’s always a lot of kale around—so it didn’t take long to discover it makes a great salad. Kale’s sturdy textures and flavors are a perfect match for this vibrant Caesar dressing. It’s even better if you make your own croutons—just toss 1½ cups cubed, crustless French or Italian bread with a drizzle of olive oil, spread on a baking sheet and bake at 300°F until crisp, about 20 minutes.


  • 1 small garlic clove, minced
  • Pinch kosher or other coarse salt
  • 4 anchovy fillets, finely chopped, or ½ teaspoon anchovy paste (optional)
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • 3 tablespoons freshly grated Romano or Parmesan cheese, plus more for garnish
  • Freshly ground pepper, to taste
  • 1 small bunch kale, deribbed and thinly sliced
  • 1½ cups croutons


On a cutting board, sprinkle the minced garlic with the salt and mash with the side of a sturdy knife to a paste. Add anchovies or anchovy paste, if using, and continue mashing until combined. Scrape into a medium bowl.

Whisk in the egg, lemon juice, and mustard until blended. Add the olive oil in a slow, steady stream, whisking constantly, until thick and smooth. Whisk in the grated cheese and pepper.

Place the kale and croutons in a large salad bowl and toss with the dressing. Sprinkle with a little more grated cheese and serve at once.