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Kalette Caesar Salad

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.


Kale Caesar Salad

15 minPrep Time

15 minTotal Time

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Recipe Image


  • 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
  • Caesar Dressing:
  • 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
  • Parmesan Croutons:
  • 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


  1. Salad: Toss massaged kale, tomatoes and cucumbers with Caesar Dressing. Toss in Parmesan cheese. Garnish with bacon and croutons. Serve with lemon wedges.
  2. Dressing: Whisk mayonnaise with lemon juice, olive oil, anchovies, garlic, salt and pepper.
  3. 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!

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