Caesar Salad With Chopped Romaine Hearts, Grilled Kale, House Made Dressing, Parmesan, Croutons Recipe

Chop romaine

Trim and discard root ends of the romaine hearts. Slice crosswise or chop into roughly 1-inch pieces until you have about 3 cups. Place in a large mixing bowl and chill while preparing other components.

Prepare kale

Strip stems from the kale and roughly chop leaves into bite-size pieces to make 2 cups. Toss the chopped kale with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper to coat evenly.

Grill kale

Heat a grill pan or outdoor grill to medium-high. Grill the kale in a single layer for 1–2 minutes per side just until wilted and slightly charred but still bright green. Remove and let cool briefly. If you prefer a softer texture, grill 3–4 minutes total until slightly crisped at edges.

Combine base ingredients

In a medium bowl or small food processor, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 4 chopped anchovy fillets, and 2 minced garlic cloves. Pulse or whisk until smooth.

Add seasoning and oil

Stir in 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 cup grated Parmesan, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning: add more lemon for brightness, more anchovy for umami, or a splash of water to loosen if too thick. Chill until ready to toss (can be made up to 24 hours ahead).

Prep and bake croutons

Preheat oven to 375°F (190°C). Toss 2 cups bread cubes with 1 tablespoon olive oil, 1/4 teaspoon garlic powder and 1/8 teaspoon salt on a baking sheet. Spread in a single layer and bake 8–12 minutes, stirring once halfway through, until golden and crisp. Let cool.

Toss salad

Add the grilled kale to the bowl with the chopped romaine. Spoon 3/4 of the house Caesar dressing over the greens (about 3/4 cup — adjust for preference) and toss gently with tongs until evenly coated. Add croutons and toss briefly to distribute.

Plate and garnish

Divide the salad among 4 plates (serves 4). Scatter 1/2 cup shaved Parmesan over the salads. Finish with a grind of fresh black pepper and an optional lemon wedge on the side. Serve immediately with remaining dressing on the table.