Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

This take on a classic Caesar calls for hard-cooked egg yolks, which make the dressing lush and creamy.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
1 hr 15 mins
12 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. For croutons, mince 2 of the garlic cloves. In a large saucepan warm 1/4 cup of the oil and the minced garlic over low heat for 5 minutes; remove. Add bread pieces. Sprinkle with 1/4 teaspoon salt. Stir to coat. Spread bread pieces in a single layer in a shallow baking pan. Bake for 25 minutes or until lightly browned, stirring once. Cool completely; croutons will crisp up as they cool. Store in an airtight container at room temperature up to 24 hours.

  • For dressing, in a blender or small food processor combine remaining 6 garlic cloves and 1/2 cup oil, anchovy fillets, lemon juice, mustard, and hard-cooked egg yolks. Cover and blend or process until smooth. (Or, use an immersion blender.) Season to taste with salt and pepper. (Dressing can be chilled up to 24 hours; let stand at room temperature 30 minutes before using.)

  • Place kale in a very large bowl; add dressing. Using your hands, work dressing into kale for 15 seconds. Let stand for 30 minutes or up to 2 hours (or cover and chill up to 24 hours). To serve sprinkle with cheese and top with chopped egg whites and croutons.


Chop the hard-cooked egg whites and add them to the salad for an extra protein punch.

Chicken Kale Caesar Salad

Prepare as directed except replace Parmigianno Reggiano with Asiago cheese. Top with 1 1/2 pounds skinless, boneless chicken breast, cooked and sliced, and 1 1/2 cups cherry tomatoes, halved. Nutrition analysis per serving: 609 calories, 41 g protein, 35 g carbohydrate, 37 g total fat (7 g sat. fat), 142 mg cholesterol, 8 g fiber, 7 g total sugar, 412% Vitamin A, 431% Vitamin C, 537 mg sodium, 41% calcium, 30% iron

Salmon Kale Caesar Salad

Prepare as directed except omit cheese. Top with 4 skinless, boneless salmon fillets (1 1/2 pounds total), cooked and broken into chunks, 1/3 cup drained capers, and 1 medium red onion, cut into thin wedges.Nutrition analysis per serving: 610 calories, 36 g protein, 36 g carbohydrate, 38 g total fat (6 g sat. fat), 128 mg cholesterol, 9 g fiber, 7 g total sugar, 404% Vitamin A, 424% Vitamin C, 636 mg sodium, 36% calcium, 30% iron

Fennel and Pistachio Kale Caesar Salad

Prepare as directed. Top with 1 fennel bulb, trimmed, cored, and thinly sliced, and 1/2 cup roasted, salted pistachios, chopped.Nutrition analysis per serving: 528 calories, 17 g protein, 40 g carbohydrate, 37 g total fat (6 g sat. fat), 70 mg cholesterol, 10 g fiber, 8 g total sugar, 412% Vitamin A, 429% Vitamin C, 551 mg sodium, 40% calcium, 28% iron

Nutrition Facts

456 calories; fat 33g; cholesterol 70mg; saturated fat 5g; carbohydrates 34g; mono fat 21g; poly fat 4g; insoluble fiber 8g; sugars 5g; protein 15g; vitamin a 20207.6IU; vitamin c 252.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.6mg; folate 294.6mcg; vitamin b12 0.2mcg; sodium 485mg; potassium 1050mg; calcium 374mg; iron 4.4mg.