1
large bunch kale, stems removed and roughly chopped
4
6 minute eggs
1/2 lb
thick whole 30 compliant bacon
Caesar Dressing
"cheese" crumble
Vegan "Cheese" Crumble
2/3 cup
macadamia nut
2 tbsp
nutritional yeast
1/2 tsp
garlic powder
1/2 tsp
salt
2 tsp
olive oil
Caesar Dressing
1
large egg
1 cup
extra light olive oil
1
large garlic clove
1 tbsp
lemon juice
1/2 tsp
salt
1/4 tsp
freshly ground pepper
2 tbsp
reserved bacon fat from cooked bacon (optional)
1-2 tbsp
anchovy past (depending on how strong you want it)
Method
For the “cheese crumble” blend all dry ingredients in a food processor until a rough crumble is achieved. Add olive oil and pulse to combine. Spread mixture onto a baking sheet and bake for 3-5 minutes at 375°F or until lightly browned. Allow to cool and store in a airtight container for up to 2 weeks.
In a mason jar add the egg and top with remaining ingredients. Using an emulsion blender to create a thick dressing, start with the blend pressed firmly on the bottom of the jar. Turn blender on high. Once dressing begins to emulsify (it will turn thick and white) very gently pull the blender straight up to incorporate remaining ingredients. Your dressing should be close to the texture of mayonnaise.
In a large bowl toss kale with desired amount of dressing. Top with cooked bacon pieces, 6 minute eggs and “cheese” crumble.