BACON AND EGG KALE CAESAR SALAD
This hearty salad is almost a meal in itself. It combines the healthy kale and romaine lettuce with proteins from both peppered bacon and hard boiled eggs. To truly make it a meal, top with grilled shrimp, scallops, or even sliced steak.
1 head kale, stems cut out and torn into bite-sized pieces.
1 head of romaine lettuce, cut into bite-sized pieces.
1/4 cup lemon juice.
1 teaspoon salt.
6-8 slices thick cut peppered bacon, cooked and cut into pieces.
1/2 cup freshly grated Parmigiano-Reggiano cheese.
1 cup roasted red peppers, cut into strips.
1 cup caesar dressing
2-3 cups croutons mades from crustless day old hearty bread (I like Fococcia or regular Italian bread).
4-5 hard-boiled eggs, cut into quarters.
Mix the kale, lemon juice, and salt by hand in a bowl, massaging the salt and lemon juice into the kale to softem it. Set aside for 30 minutes.
Bake the bacon about 10-15 minutes or until crispy and set aside to dry. Cut into bite-sized pieces.
Toast the croutons for about 10 minutes in a 400 degree oven or until crisp. If you want more flavor on your croutons, toss them in dry ranch seasoning mix or grated parmesan before toasting.
Toss the kale, romaine, bacon, and croutons in the dressing.
Top with the roasted red peppers, egg wedges, and grated cheese.
recipe courtesy of Chef Andre Nowading, Kroger