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Kale Caesar Pasta Salad

Course Salad, Side Dish
Servings 6
Author Laura Doerr


  • 8 oz pasta
  • 4 cups kale chopped, stems removed
  • 1 tsp olive oil
  • shaved Parmesan
  • salt and pepper
  • 1/4 cup croutons crumbled

For the dressing

  • 1 1/2 tsp anchovy paste
  • 2 cloves garlic minced
  • 3 egg yolks
  • 1 tbsp mayo
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 cup vegetable oil
  • 2 tbsp fresh grated Parmesan cheese
  • fresh cracked black pepper


For the dressing

  1. On a cutting board using a large knife, smash and press together the minced garlic and anchovy paste until mostly smooth, set aside.

  2. In a medium bowl whisk together egg yolks until smooth, whisk in the mustard, mayo, Worcestershire, and garlic anchovy mixture. While still whisking, add in lemon juice, whisk until smooth. Stream in the olive oil while whisking, and continue to whisk for about 1 minute. Slowly add in the vegetable oil, and whisk for another minute until smooth and it begins to thicken.

  3. Whisk in the grated parm and plenty of black pepper. Best if made a couple hours prior to use, or even the night before. Store in refrigerator until ready to use.

For the salad

  1. Bring a large pot of water to a boil, cook the pasta according to package instructions to al dente. Drain and rinse pasta with cold water to cool the pasta. Set aside.

  2. In a medium bowl add chopped kale and 1 tsp olive oil. Using your hands massage the oil into the kale for about 1 minute. This will coat the kale and soften it.

  3. If serving right away, combine the kale, pasta, and dressing. Toss to coat. If not serving right away, reserve some of the dressing to toss in just before serving. Top salad with shaved Parmesan and crumbled crispy croutons.