Kale Caesar Salad with Turkey Bacon and Tomatoes
This BLT-inspired kale Caesar salad recipe is made with crispy turkey bacon, juicy tomatoes, whole grain croutons, and a lightened-up Caesar vinaigrette. It's a great BBQ side salad or accompaniment to grilled chicken or salmon.
Servings: 4
Ingredients
For the salad
- 2 ounces turkey bacon -about 3 strips
- ½ bunch kale -ribs removed
- ½ cup cherry tomatoes -halved
- 1 avocado -chopped
For the homemade croutons
- 2 pieces whole grain bread -thickly sliced
- 1 teaspoon extra virgin olive oil
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
Dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic -grated (or ½ teaspoon granulated garlic)
- 2 teaspoons anchovy paste -or 1 teaspoon Worcestershire sauce
- 1 tablespoon Parmesan cheese -grated, plus more for garnish
- ¼ teaspoon fine sea salt -plus more to taste
- 4 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 375℉.
- Cut or tear the whole-grain bread into 1-inch pieces and spread them out on a baking sheet. Drizzle with 1 teaspoon of olive oil (or better yet, spray them with an olive oil sprayer), then sprinkle with the salt and granulated garlic. Toss everything together with your hands to coat. Roast in the oven for 12-15 minutes, turning once.2 pieces whole grain bread, 1 teaspoon extra virgin olive oil, ½ teaspoon granulated garlic, ½ teaspoon kosher salt
- While the croutons are baking, add the turkey bacon strips to a cold cast-iron pan or skillet and turn the heat on medium. Cook, turning every couple of minutes at first, and more frequently at the end. The turkey is done when it is golden brown and crispy on both sides. Remove it to a plate to cool.2 ounces turkey bacon
- To make the dressing, whisk together all of the ingredients except the olive oil in a small bowl. Drizzle in the olive oil while whisking vigorously, making sure to incorporate it completely. Taste the dressing and adjust to your liking by adding more anchovy, salt, or vinegar as needed.1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, 2 teaspoons anchovy paste, ¼ teaspoon fine sea salt, 4 tablespoons extra virgin olive oil, 1 tablespoon Parmesan cheese
- Remove the ribs from the kale and save for another use. Rip the kale into large chunks and add to your food processor. Pulse 6-7 times (depending on your processor) to chop the kale into bite-sized pieces. Alternatively, you can slice the kale into ¼-inch thick ribbons. Add your kale to a salad bowl.½ bunch kale
- Add half of the dressing to the kale and toss well to combine. Set aside to soften a bit while you prep the rest of the ingredients.
- Mince the turkey bacon into bits and add to the salad, along with the halved tomatoes, chopped avocado, and croutons. Toss everything together gently, adding more dressing as desired. Garnish with black pepper and more grated Parmesan (if desired), and serve.½ cup cherry tomatoes, 1 avocado
Notes
This recipe is admittedly high in fat for a side salad. Most of it comes from the olive oil in the dressing and the avocado. To lower the overall fat content, omit the avocado and/or use a light touch with the dressing. I generally serve this salad as the main event alongside a low-fat protein such as grilled chicken or fish, and plan the rest of my meals for the day accordingly.
Substitutions:
- There is a wide variety of alternatives to turkey bacon, including chopped sundried tomatoes, vegan bacon options such as tempeh bacon, and shitake mushrooms, chopped and sauteed.
- Lacinato or curly kale both work in this recipe. If you can find it, baby kale is also a great option. Romaine lettuce also works just fine if you aren't a fan of kale salad.
- Worcestershire sauce is the traditional substitute for anchovies, and it works well in this dressing. Asian fish sauce blended with a bit of tamari works as well. Red Boat is my favorite brand of fish sauce; it’s nicely balanced and not too salty. For a vegetarian option, mix 2 teaspoons of furikake seasoning and 1 teaspoon of tamari. Furikake is a Japanese seasoning that consists mostly of seaweed and sesame seeds.
Nutrition
Calories: 287.5kcal | Carbohydrates: 6.6g | Protein: 6.9g | Fat: 27.1g | Saturated Fat: 4.6g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 17.7g | Cholesterol: 17.3mg | Sodium: 913.7mg | Potassium: 373.6mg | Fiber: 3.7g | Sugar: 0.9g | Vitamin A: 313.7IU | Vitamin C: 10.9mg | Calcium: 37.7mg | Iron: 1.1mg
