Trying to get your significant other to eat kale? Make it a caesar, add bacon and watch it disappear. Everything tastes better with bacon, right? Once you try this kale caesar, you will be hooked. The kale holds up well and doesn't get soggy as a typical Caesar salad does. Any kale can be used in this recipe but we like the curly kale because it holds the dressing well in all of the nooks and crannies. For a vegan option, use tempeh or coconut bacon, vegan mayonnaise and dairy-free parmesan cheese.
1/4 cup mayonnaise (for a vegan option use vegan mayo)
2 tablespoons organic olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup finely grated Parmesan cheese (for a vegan option, use a dairy-free parmesan or leave it out)
1 teaspoon Worcestershire sauce
Pinch of Himalayan pink salt
1/4 teaspoon freshly ground black pepper
1 small bunch of curly kale, thick stems removed and chopped into bite-sized pieces (about 5 to 6 cups)
1 to 2 green onions, finely chopped
1/4 to 1/2 cup of crumbled nitrate-free naturally raised bacon (for a vegan option replace with tempeh bacon or coconut bacon)
Optional: add homemade or good quality, store-bought croutons
In a large bowl, whisk together mayonnaise, olive oil, Dijon mustard, lemon juice, Worcestershire sauce, parmesan cheese, salt, and pepper. Add the kale and green onions, and toss to combine. Let sit for a few minutes to allow the kale to soften a bit. Sprinkle with crumbled bacon, and toss lightly. Taste and add more salt, parmesan cheese or bacon if needed. Enjoy!!
Image via: Cathy Russell