Kale and Radicchio Caesar Salad

Kale and Radicchio elevate the traditional Caesar Salad with a delicious twist! This recipe serves 2 to 4.


  • ½ head curly Italian kale, finely chopped
  • ¼ head radicchio, thinly sliced
  • kosher salt
  • freshly ground black pepper
  • Parmigiano-Reggiano
  • ¼ cup olive oil
  • 2 garlic cloves, halved lengthwise
  • 3 cups, French or Italian bread, cut into ¾ inch cubes
  • salt and pepper to taste
  • 4 garlic cloves, peeled
  • 1 egg, boiled for 30 seconds
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 scant teaspoon Worcestershire sauce
  • ½ cup extra-virgin olive oil


  • Croutons: Preheat oven to 350 degrees.
  • Warm olive oil and garlic in a small saucepan over medium heat.
  • Remove from burner and let stand for 10 minutes. Discard the garlic.
  • Toss bread cubes with the garlic-infused oil and spread them on a baking sheet.
  • Season with salt and pepper and bake for 12-15 minutes, or until golden brown.
  • Dressing: Mince the garlic to form a fine paste.
  • In a small bowl, whisk together paste, egg, lemon juice, and Worcestershire.
  • While continuing to whisk, add olive oil in a stream and mix until the dressing is emulsified.
  • Salad: Toss chopped kale and radicchio in a big bowl with ¼ cup of dressing and a bit of salt and pepper.
  • Fold in croutons and top with freshly sliced Parmigiano-Reggiano.

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