Restaurant-Style Baby Kale Caesar Salad at Home
Baby kale makes Caesar salad more interesting than romaine while staying true to the classic flavors you love. The tender leaves hold dressing beautifully without wilting.
You’ll get that rich, garlicky taste restaurants are known for using a simple technique that builds layers of flavor in the dressing.
Why Baby Kale Works Better Than Regular Kale
Baby kale leaves are much more tender than mature kale, so they don’t need massaging or special prep work. They’re sturdy enough to hold up to the bold Caesar dressing without getting soggy like delicate greens might.
Look for bright green leaves that aren’t yellowing at the edges. Pre-washed baby kale saves time, but give it a quick rinse and thorough dry anyway. Wet leaves will dilute your dressing.
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Building Caesar Dressing with Real Depth
The key to restaurant-quality Caesar is layering the garlic and anchovy flavors properly. Mashing them into a paste with salt breaks down their cell walls and distributes the flavor evenly throughout the dressing.
Don’t skip the anchovy paste or fillets – they add umami depth without making the salad taste fishy. If you’re hesitant, start with half the amount and taste as you go.
Restaurant-Style Baby Kale Caesar Salad at Home
Ingredients
Dressing
Toppings
Equipment Needed
- Large salad bowl
- Small mixing bowl
- Fork for mashing
- Whisk
Instructions
- Make garlic paste: Place minced garlic, anchovy fillets, and salt in a small bowl. Use the back of a fork to mash everything into a smooth paste, pressing and scraping against the bowl sides for 1-2 minutes.
- Combine wet ingredients: Add lemon juice, Dijon mustard, and egg yolk to the garlic paste. Whisk until well combined and slightly thickened, about 30 seconds.
- Emulsify dressing: While whisking constantly, slowly drizzle in olive oil in a thin stream. The dressing should emulsify and become creamy. Whisk in 1/4 cup of the Parmesan cheese.
- Dress the kale: Place baby kale in a large salad bowl. Pour dressing over kale and toss with your hands or tongs until every leaf is well coated, about 1 minute.
- Add toppings: Add croutons and remaining Parmesan cheese. Toss gently to distribute. Serve immediately with extra Parmesan and freshly cracked black pepper. The salad should look glossy and well-coated without excess dressing pooling at the bottom.
Nutrition Facts
Per Serving (1 serving)
