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Roasted Potato & Kale Caesar Salad
Recipe

9 INGREDIENTS • 10 STEPS • 55MINS

Roasted Potato & Kale Caesar Salad

A comforting spin on Caesar Salad. Roasted baby potatoes, bacon bits, kale, parmesan, and boiled egg served with your favorite Caesar dressing. This is a showstopper salad to serve at a BBQ or gathering.
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Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/
A comforting spin on Caesar Salad. Roasted baby potatoes, bacon bits, kale, parmesan, and boiled egg served with your favorite Caesar dressing. This is a showstopper salad to serve at a BBQ or gathering.
55MINS
Total Time
$4.32
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lemon Pepper
1/2 Tbsp
Lemon Pepper
Olive Oil
1/4 cup
Egg
4
Eggs, room temperature
Bacon
0.5 oz
Kale
1 bunch
Lemon
1
Lemon, zested, juiced
Caesar Dressing
1/2 cup
Caesar Dressing
Nutrition Per Serving
VIEW ALL
Calories
648
Fat
46.6 g
Protein
20.0 g
Carbs
38.3 g
Add to plan
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Roasted Potato & Kale Caesar Salad
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author_avatar
Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/

Author's Notes

Massaging kale is a thing! When tossed with olive oil and vinegar or lemon juice, it softens the kale and makes it most enjoyable to eat.

Feel free to toss the Caesar dressing with the kale.

Make it a meal by adding grilled chicken to the salad.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Bring a large and small pot of water to a boil. Boil the Eggs (4) for 8-10 minutes (depending on your preference).
step 2 Bring a large and small pot of water to a boil. Boil the Eggs (4) for 8-10 minutes (depending on your preference).
step 3
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.
step 4
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).
step 4 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).
step 5
Roast the potatoes for 15 to 20 minutes or until golden and crispy.
step 6
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.
step 6 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.
step 7
Dice the Bacon (0.5 oz). Fry the bacon until crispy.
step 7 Dice the Bacon (0.5 oz). Fry the bacon until crispy.
step 8
In a large bowl, massage the remaining olive oil and Lemon (1) into the kale. This is when you can add the Caesar Dressing (1/2 cup), or serve it on the side.
step 8 In a large bowl, massage the remaining olive oil and Lemon (1) into the kale. This is when you can add the Caesar Dressing (1/2 cup), or serve it on the side.
step 9
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.
step 9 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.
step 10
Layer up the kale onto a platter with roasted potatoes, crispy bacon, eggs, and the remaining parmesan.
step 10 Layer up the kale onto a platter with roasted potatoes, crispy bacon, eggs, and the remaining parmesan.
Tags
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Appetizers
Gluten-Free
Lunch
Shellfish-Free
Potatoes
Salad
Side Dish
Vegetables
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