Wilted Kale Caesar with Bacon & Egg

Whip up a batch of Rachael Ray’s No-Egg Caesar Salad Dressing, and toss it with lightly-wilted baby kale topped with crumbled bacon, an egg, freshly grated Parmesan, and lots of black pepper. You may never go back to a romaine caesar again!

Wilted Kale Caesar with Bacon & Egg

Servings 4


  • 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
  • 1/2 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.
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