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.
Total Time
55min
0.0
0 Ratings
Author: Bits of Carey
Servings:
4
Ingredients
•
1.5
lb
Baby Potatoes
•
1
tsp
Lemon Pepper
•
4
Tbsp
Olive Oil
•
4
Eggland's Best Classic Eggs
, room temperature
•
0.5
oz
Bacon
•
1
bunch
Kale
•
1
Lemon
, zested, juiced
•
1/2
cup
Caesar Dressing
•
3/4
cup
Grated Parmesan Cheese
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Bring a large and small pot of water to a boil. Boil the Eggland's Best Classic Eggs (4) for 8-10 minutes (depending on your preference).
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.
4.
Spread them out onto a baking tray and season well with Lemon Pepper (1 tsp) and 3/4 of Olive Oil (4 Tbsp).
5.
Roast the potatoes for 15 to 20 minutes or until golden and crispy.
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.
7.
Dice the Bacon (0.5 oz). Fry the bacon until crispy.
8.
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.
9.
Peel and slice the eggs into halves or wedges. Toss most of the Grated Parmesan Cheese (3 oz) as well as lemon zest with the kale.
10.
Layer up the kale onto a platter with roasted potatoes, crispy bacon, eggs, and the remaining parmesan.
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.
Nutrition Per Serving
CALORIES
648
FAT
46.6 g
PROTEIN
20.0 g
CARBS
38.3 g
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