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Kale Caesar Salad

Kale Caesar Salad

Author: Stephanie Kay

This kale Caesar salad recipe makes a great appetizer or side dish or can be served as a main course topped with grilled chicken or beef. The dressing can be made in advance and stored in the fridge for 3-5 days.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salads, Sides
  • Cuisine: Gluten-Free, Paleo
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Ingredients

Kale Caesar Salad:

Caesar Dressing:

Instructions

  1. Begin by cooking the bacon. Preheat the oven to 400°F, add bacon to a baking sheet and bake in the oven for 15 minutes until crispy. Alternatively, you can cook the bacon in a frying pan, I just find the oven much easier and cleaner in the oven.
  2. While the bacon is cooking, prepare the dressing. Add all ingredients, except the olive oil, to a small bowl or food processor and mix to combine. With the food processor running or while whisking, slowly drizzle in the olive oil in small batches to help emulsify until the dressing is thick and well combined. Once complete, set aside.
  3. Once the bacon is done cooking, transfer it to a paper towel to help absorb any excess oil, and chop into small bite-size pieces.
  4. Add the chopped kale to a bowl, add a sprinkle of sea salt, drizzle with half of the dressing, and use your hands to massage the dressing into the kale. The more you can massage it, the more tender the kale will be and more it will take on the flavour.
  5. Once the kale has been well massaged add additional dressing to taste. You may have a little leftover dressing, mine only used half, it just depends on the size of your head of kale.
  6. Top salad with chopped bacon and sprinkle with shaved parmesan.
  7. Serve and enjoy!

Nutrition

Find it online: https://kaynutrition.com/kale-caesar-salad/