It’s the beginning of the week.  The time when we start out with all our high expectations and all the best intentions.  To work out every day, to eat good-for-you foods all week long, to organize every digital file on your computer into a fabulously streamlined system, etc. etc.  Whatever your goals for the week may be, starting things off with a hefty dose of leafy greens that also happens to taste crave-worthy sounds like a great start to me.

Massaged kale salad is really nothing new, but this is the first time I’ve been compelled to make one immediately upon seeing the recipe.  I have a major thing for Caesar salad and I like almost every version I try.  Whether the dressing is thick or thin, classic or jazzed up, it’s all good to me.  This one especially intrigued me because it has all the deliciousness I expect from a Caesar, but with a nice nutritional boost from using kale instead of lettuce.  We enjoyed this for lunch yesterday and it was such a hit, I couldn’t wait to share it with you.  I have a feeling this is going to become a frequent weekend lunch and quick dinner around here.  We are definitely satisfied with just the bowl of greens and some garlicky croutons but I’m sure this would also be excellent with the addition of some grilled chicken or shrimp.  So go ahead and start the week off right, and if by Friday you want to enjoy this alongside a glass of wine that’s okay too.  More likely than not, I’ll be right there with you.


For the dressing:
¼ cup olive oil
2 tbsp. freshly squeezed lemon juice
¼ tsp. Worcestershire sauce
3-4 cloves garlic, finely minced or pressed
3-4 anchovy fillets
2½ tbsp. mayonnaise
Freshly ground black pepper, to taste
1 oz. Parmesan cheese, finely grated

For the salad:
1 bunch curly kale, about 8-12 oz.
1 tbsp. olive oil
Grated Parmesan cheese, for serving


  • 01

    To make the dressing, combine the olive oil, lemon juice, Worcestershire, and garlic in a small bowl or liquid measuring cup.  Blot any excess oil from the anchovies, then smash repeatedly with the tines of a fork until a paste has formed.  Add to the olive oil-lemon juice mixture.  Add in the mayonnaise and whisk briskly until a smooth emulsion has formed.  Season to taste with freshly ground black pepper.  Stir in the grated Parmesan.  Taste and adjust seasonings as necessary.

  • 02

    Rinse and towel dry the kale leaves.  Remove and discard the ribs from the leaves, and tear the curly green portions into bite size pieces.  Add the kale to a large salad bowl with the 1 tablespoon of olive oil, and toss briefly.  Massage the kale leaves for a few minutes until the leaves have become shiny and a deeper green color, about 2-3 minutes.  Add croutons to the salad as desired.  Drizzle about half of the dressing over the salad and toss lightly to coat.  Taste and add additional dressing as necessary, a little bit at a time.  Top with additional grated Parmesan and serve.