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 (4 1/2 cups)
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.
Wright® Brand Smoked 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.