Simple Caesar Salad {Dressing} with Baby Kale

  • 3 cloves garlic
  • 3 anchovies
  • ½ cup high quality mayonnaise
  • 4 tablespoons finely grated Parmesan cheese, plus more for topping
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Worcestershire
  • 2-3 tablespoons extra virgin olive oil
  • black pepper
  • sea salt or kosher salt
  • 1 head romaine, chopped
  • 3 cups baby kale (or a mix of baby kale/spinach/chard/other greens)
  • 3 spring onions (greens only), diced
  • 1 cup English or Persian cucumber slices
  • 1 cup halved cherry tomatoes
  • 1 cup homemade croutons
  1. To prepare the dressing, minced and then mash the garlic and anchovies, creating a paste. Place in a bowl. Add in the mayonnaise, 4 tablespoons of Parmesan, lemon juice, Dijon, and the Worchestershire. Stir to combine.
  2. Slowly whisk in the oil until incorporated. Add in pepper and salt to taste. Set aside.
  3. In a large salad bowl, combine the chopped romaine, the kale and other greens, the spring onions, cucumbers, and the cherry tomato halves.
  4. Just before serving, pour the dressing evenly over the salad. Toss to coat evenly, using salad servers or a set of tongs. Garnish with homemade croutons and extra grated Parmesan cheese.
You can make this recipe without mayonnaise. Simply substitute two egg yolks for the mayonnaise portion, and whisk in additional extra virgin olive oil (about ¼ cup) until the desired dressing consistency is reached.

For the croutons: I mixed 2 tablespoons of melted butter with 2 tablespoons grated Parmesan. I tossed that with 4 cups of bread chunks from a leftover loaf. I baked at 375ºF for 15 minutes, stirring once about halfway through.
Author: Shaina Olmanson
Prep time: 15 mins
Total time: 15 mins
Recipe by Food for My Family at