Pair kale with Parmesan cheese, Caesar dressing, and bacon, and try this phenomenal Kale Caesar Salad recipe. It is great served as a tasty lunch that will make all your coworkers envious, or as a side at dinner time.
Tip: You can use kalettes or romaine in replacement of the kale.
6
15 minPrep Time
15 minTotal Time

Ingredients
- 2 pkg (each 5 oz/140 g) Kale, massaged
- 1 cup (250 mL) halved cherry tomatoes
- 1 cup (250 mL) sliced English cucumbers
- 4 slices bacon, cook and chopped
- 1/4 cup (60 mL) grated Parmesan cheese
- Lemon wedges
- 1/3 cup (75 mL) mayonnaise
- 3 tbsp (45 mL) fresh lemon juice
- 2 tbsp (30 mL) extra virgin olive oil
- 2 anchovies, finely chopped (or 2 tbsp of anchovy paste)
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and freshly ground pepper
- 1 3/4 cups (425 mL) 1/2-inch (1 cm) baguette cubes
- 3 tbsp (45 mL) olive oil
- 1/4 cup (60 mL) grated Parmesan cheese
- TIP: Can use kalettes or romaine in replacement of kale
Instructions
- Salad: Toss massaged kale, tomatoes and cucumbers with Caesar Dressing. Toss in Parmesan cheese. Garnish with bacon and croutons. Serve with lemon wedges.
- Dressing: Whisk mayonnaise with lemon juice, olive oil, anchovies, garlic, salt and pepper.
- Croutons: Preheat the oven to 375°F. (190°C). Toss baguette cubes with olive oil. Arrange on a baking sheet. Bake, turning once, for 15 to 20 minutes or until golden brown and crisp. Immediately toss with Parmesan cheese.
As seen in the Toronto Star!