Kale Caesar Salad

Try this delicious and clean variation of a favourite!

Ingredients: 11354811_10205779279554252_786330009_n

  • 1 bunch Purple kale or dinosaur kale, torn into bite size pieces
  • 4 rashers of free range organic bacon, sliced
  • 2 tbsp toasted pine nuts
  • 2 poached or boiled eggs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp parmesan cheese shavings

Caesar Dressing:

I often substitute yogurt in place of mayo in dressings as I find it is much lighter, plus quicker than making your own clean version!

  • ½ cup plain organic yogurt 11301605_10205779279154242_888481708_n
  • 1 tbsp lemon juice
  • 1 tsp organic Worcestershire sauce
  • ½ tsp Dijon mustard
  • ¼ cup grated parmesan cheese
  • ½ small clove garlic, finely grated
  • ½ tsp anchovy paste, optional
  • Cracked black pepper and Himalayan salt, to taste


  • Pan fry the bacon until crisp, then remove and drain the excess fat reserving 1 tbsp in the pan. Place pan back on heat, and toss the kale in the reserved bacon fat for 30 seconds or so until slightly wilted.
  • Whisk dressing ingredients together in a bowl. Taste and adjust seasonings to preference.
  • Layer kale with bacon, Parmesan, pine nuts and top with freshly poached or boiled eggs, a little olive oil and dressing.

Serves 2 as a main or 4 as a side

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