Thank goodness the gloppy, sloppy, over-dressed Caesar salads everyone served in the 1990’s have all but disappeared. I love the new Caesars showing up with lighter dressings and different types of greens. Yes, the Caesar is back – and so much better.
Since we received another big, beautiful bag of fresh picked kale from our neighbors this week I decided to give a kale Caesar a try. And… wow! I love, love, LOVE this salad!
It was so simple to make. I whipped up a batch of Rachael Ray’s No-Egg Caesar Salad Dressing, and tossed it with lightly-wilted baby kale and then topped off the salad with crumbled bacon, an egg, freshly grated Parmesan and lots of black pepper.
Sitting down to this beautiful salad for lunch yesterday and enjoying the amazing sunshine… it was a just a perfect. This might just be my new favorite salad.
I hope you will give it a try!
- Homemade or bottled Caesar Dressing
- 1 bag pre-cut baby kale leaves OR 1 large bunch kale, stems and ribs removed and cut into salad sized pieces
- 4 eggs, hard or soft boiled
- 4 slices cooked bacon, crumbled
- ½ cup shredded Parmesan cheese
- Salt and Pepper
- Bring a large pot of water to a roiling boil.
- While the water is heating, prepare an ice bath for the kale. Fill a large bowl half way with ice water.
- Add the kale to the boiling water and cook for just 30 seconds. Remove immediately to the ice water bath to refresh.
- Drain the kale and pat dry with a paper towel.
- Place the wilted kale in a large bowl and toss lightly with Caesar dressing.
- Distribute evenly between four plates and top with crumbled bacon, egg, and parmesan.
- Sprinkle lightly with sea salt and generously with freshly ground pepper.