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Simple Recipes for Every Day

Kale Caesar Salad

whole 30 kale caesar salad with avocado, bacon and soft boiled egg on a plate
  • Serves: 4
  • Prep Time:  25 min
  • Cook Time:  5 min

Ingredients

  • 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

  1. 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.
  2. 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.
  3. In a large bowl toss kale with desired amount of dressing. Top with cooked bacon pieces, 6 minute eggs and “cheese” crumble.