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Bacon Kale Caesar Salad | Get Inspired Everyday!

Bacon Kale Caesar Salad


  • Author: Get Inspired Everyday!
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 4 very big salads as a main course 1x
Scale

Ingredients

  • 1 pound Power Green Mix (pre-washed) or Baby Kale – about 16 cups of greens
  • 6 strips or 8 ounces of bacon
  • 1/2 cup pinenuts
  • 1/2 cup freshly grated Parmesan cheese

Dressing:

  • 1 farm fresh egg
  • 2 cloves of garlic, minced
  • 3/4 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1 Teaspoon Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup extra virgin olive oil

Instructions

  1. Place your greens in a large serving bowl and set aside.
  2. Cut the strips of bacon into 1/2″ pieces and fry them in a medium sized pan over medium-high heat until crispy, 2-3 minutes. Set the pan aside while you finish the recipe.
  3. Toast the pinenuts over low heat in a cast iron pan, this will take around 15 minutes so you’ll have time to make the dressing while they’re toasting.
  4. To make the dressing, add the egg, garlic, sea salt, black pepper, mustard, and Parmesan to a blender. Add the freshly squeezed lemon juice and blend immediately on a low setting just until combined. Start adding the olive oil in a thin stream to the blender while it’s running. Increase the speed as you add the oil (I end up at speed 5 on a Vitamix). Continue adding the oil and blending until the dressing becomes thick and light yellow in color.
  5. To serve the Caesar Salad, sprinkle the remaining 1/2 cup of Parmesan over the greens, reserving a Tablespoon or two for a garnish if you’d like. Next add the toasted pine nuts and bacon bits with a little of the bacon grease (1 Tablespoon) added in for extra bacon flavor!
  6. Toss the salad with the dressing and garnish with the reserved Parmesan cheese. Serve immediately for the best flavor and texture.
  7. We always have leftovers when we make this for just the two of us, but it does keep relatively well for lunches the next day!

Notes

This dressing is made in the traditional way with raw egg, so if this is of concern you’ll need to find a substitute. There really isn’t another ingredient to change out for the egg with same results, but I know some recipes use a good quality mayonnaise or some Greek yogurt for the creaminess.

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