Bacon and Egg Kale Caesar Salad
Caesar salads are a staple in most families and are often the first actual salad a child will eat. My picky eater started eating Caesar salad consistently which has been a gateway meal to other vegetable dishes. Jazzing up the classic to this Kale Caesar Salad is a great way to introduce even more adventurous meals and adding bacon and eggs makes this a yummy twist on adding chicken or steak.
Kale is a hearty green and does best when dressed at least 15 minutes before serving. It can also hold in the fridge, fully dressed, for up to 24 hours without wilting. Anchovy paste can be found at the fresh fish counter of most major grocery stores. Make the dressing up to five days in advance, toast the breadcrumbs up to two days in advance, and store in an airtight container, and cook the eggs and bacon up to three days in advance for a complete make-ahead meal.
Servings:
Serves 4
Bacon and Egg Kale Caesar Salad Recipe:
You’ll Need
- 1 clove garlic, minced
- 1 tsp kosher salt
- 2 Tbsp lemon juice
- ¼ tsp Worcestershire sauce
- ¼ tsp anchovy paste
- 6 Tbsp olive oil
- ½ loaf slightly stale baguette, cut into 1” cubes
- 3 Tbsp olive oil
- Salt and pepper
- 1 bunch kale, washed, stems removed and finely chopped
- 4 hard-boiled eggs, sliced
- 4 slices cooked bacon, crumbled or chopped
Prep and Cook
- To make the salad dressing, whisk together the garlic, salt, lemon juice, Worcestershire sauce, and anchovy paste
Slowly drizzle in the olive oil, while continuing to whisk, until the vinaigrette is emulsified
Store dressing in a jar in the fridge for up to 5 days - To make the croutons preheat the oven to 375°F
Place the bread cubes onto a parchment-lined baking sheet and drizzle with the olive oil
Season liberally with kosher salt and fresh ground pepper and lightly toss to coat
Spread the pieces of bread into a single layer and bake for 5 minutes
Remove the tray, toss the croutons, and return to the oven baking for an additional 5 minutes or until golden brown and crisp
When done to your liking, remove from the oven and let cool - Place the kale in a large salad bowl and top with the croutons
Drizzle with the desired amount of dressing and toss lightly to combine
Garnish with the sliced hard-boiled eggs and crumbled bacon and serve or store in the fridge for up to 24 hours
