Martha Stewart's Favorite Recipes

Kale Caesar Salad

Yield: 6 Servings

The fruity and herbaceous notes of an unoaked Chardonnay pair perfectly with fresh kale and the savory flavors of homemade croutons.


For The Croutons

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon unsalted butter, divided
  • 1 1/2 lb. loaf brioche bread, crusts removed, cut into 1/2-inch cubes
  • 1 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground pepper, divided

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, leaves cut into 1/4-inch strips


For the Croutons

  1. In a large skillet, heat 1 tablespoon oil and 1 teaspoon butter over medium heat. Working in batches, add 1/3 of the bread crumbs, 1/3 of the salt, and 1/3 of the pepper; toss to coat.
  2. Cook until golden. Remove from skillet and set aside. Repeat process twice with remaining oil, butter, salt, and pepper.

For The Salad

  1. Place garlic, anchovy fillets, salt, and pepper in a large wooden salad bowl. Using two forks or a muddler, mash to form a paste. 
  2. Using one fork, whisk in lemon juice, mustard, and egg yolk. While whisking, drizzle olive oil and continue to whisk until emulsified. Add 1/2 cup grated cheese; set aside.
  3. Add kale to bowl along with croutons and toss well. If desired, garnish with additional cheese. Serve immediately.

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