Classic salads like Caesar don't go out of style, but they can certainly be updated. We swap romaine for lacinato kale and use tangy buttermilk in place of mayo. A second hit of anchovy in the hot oil gives the croutons extra savory depth as they toast in the pan.

This Story Originally Appeared On


Recipe Summary

20 mins
20 mins
Serves 6 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a large skillet over medium. Add 1 anchovy fillet to pan; cook 30 seconds or until anchovy has melted into the oil, stirring frequently. Add bread to pan; cook 3 minutes or until browned and toasted on all sides, stirring occasionally. Place croutons in a bowl. Remove pan from heat (do not wipe out pan).

  • Finely chop remaining anchovy fillet. Add garlic to anchovy on cutting board; sprinkle with 1/4 teaspoon salt. Mash with the side of a knife to form a paste. Combine garlic mixture, 1 1/2 tablespoons oil, buttermilk, juice, mustard, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

  • Heat remaining 1 1/2 teaspoons oil in pan over medium. Crack eggs over pan; cook 3 minutes or until whites are set. Remove pan from heat.

  • Cut larger kale leaves in half crosswise (leave smaller leaves whole). Place kale in a large bowl; massage gently with your hands 1 minute or until slightly wilted. Drizzle half of buttermilk mixture over kale; toss. Divide kale mixture evenly among 6 plates; top evenly with croutons, Parmesan, remaining buttermilk mixture, and eggs. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Nutrition Facts

208 calories; fat 14.5g; saturated fat 3.4g; mono fat 8g; poly fat 2.2g; protein 10g; carbohydrates 9g; fiber 2g; cholesterol 190mg; iron 2mg; sodium 404mg; calcium 103mg; sugars 2g.