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Paleo Kale Caesar Salad With Cherry Tomatoes

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Friends who know me well would tell you that one of my all time favourite dishes is a Caesar salad. But not just any kind of Caesar – it has to be good, with just the right amount of dressing, anchovies of course, crispy bacon, soft egg and so on. Lately, I’ve been making a lot of homemade Caesar with kale because I’ve been trying to incorporate more leafy greens in my diet.  This is my yummy, nourishing and paleo friendly version of the classic. 

Cook’s notes: Nutritional yeast is used instead of Parmesan cheese. Essentially, nutritional yeast is an inactive yeast made from sugar cane and beet molasses that has no leavening ability. It comes in a form of light yellow flakes that have a cheesy, umami flavour and is high in B-group vitmains. It can be purchased at most health food stores and online. For those who tolerate dairy, grated Parmesan or Pecorino cheese can be used as well. Bacon can be replaced with fried mushrooms and grilled chicken can be added for extra protein.

Paleo Kale Caesar Salad With Cherry Tomatoes
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
This salad can be served as a main dish or as a side. I used black kale, also known as cavolo nero or Tuscan cabbage, but you can use regular kale or any other dark leafy greens. The anchovy flavour in the dressing is quite subtle but feel free to reduce the amount or omit it all together.
Ingredients
  • 1 teaspoon coconut oil
  • 10 rashers of bacon
  • 1 large brown onion, peeled and sliced thinly
  • Large bunch of kale or cavolo nero (Tuscan cabbage) leaves
  • Juice of ½ lemon
  • 4 whole eggs
  • Punnet of cherry tomatoes, halved
  • 3 tablespoons nutritional yeast (see Cook's notes)
For the dressing
  • 6 anchovies, chopped finely
  • 1 clove garlic, grated
  • 4 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • ½ teaspoon Dijon mustard
Instructions
  1. Fill up a small saucepan with water and bring to boil.
  2. Heat coconut oil in a large frying pan. Add bacon rashers and cook for a couple of minutes on each side, until crispy. Remove to a chopping board.
  3. Add sliced onion the frying pan and cook for a few minutes, until softened and lightly golden.
  4. Add 4 eggs to boiling water and cook for 6 minutes, until just a little firmer than soft boiled. Then rinse under cold water and peel.
  5. While bacon, onion and eggs are cooking, prepare the kale. Tear the leaves away from the stalks and slice very thinly. Add to a large bowl and drizzle with lemon juice (this will soften the kale leaves).
  6. Prepare the dressing by combining all ingredients in a small bowl.
  7. Slice bacon rashers into small piece and add to the kale together with the salad dressing and toss through using your hands or tongs, until well incorporated and the kale is evenly coated.
  8. Then add cooked onion, cherry tomatoes and nutritional yeast (or grated Parmesan) and toss through gently. Serve in bowls topped with halved egg and an extra anchovy or two.

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