Preheat the oven to 400 degrees F (200 degrees C).
Bring a large and small pot of water to a boil. Boil the
for 8-10 minutes (depending on your preference).
At the same time, boil the
Baby Potatoes (1.5 lb)
for 20 minutes, rinse them with cold water and slice the potatoes in half.
Spread them out onto a baking tray and season well with
Lemon Pepper (1/2 Tbsp)
and 3/4 of
Olive Oil (1/4 cup)
Roast the potatoes for 15 to 20 minutes or until golden and crispy.
Meanwhile, cool the eggs in a bowl of ice-cold water. Wash the
Kale (1 bunch)
, remove the stalks and tear them into bite size pieces.
Bacon (0.5 oz)
. Fry the bacon until crispy.
In a large bowl, massage the remaining olive oil and
Lemon Juice (1)
into the kale. This is when you can add the
Caesar Dressing (1/2 cup)
, or serve it on the side.
Peel and slice the eggs into halves or wedges. Toss most of the
Grated Parmesan Cheese (3/4 cup)
as well as lemon zest with the kale.
Layer up the kale onto a platter with roasted potatoes, crispy bacon, eggs, and the remaining parmesan.