Ingredients
Units
Scale
- 6 slices thick-cut bacon, chopped
- 1 bunch kale, center stem discarded, sliced into thin ribbons
- 1 lb brussels sprouts, trimmed, sliced thin using mandoline
- Salt and pepper, to taste
- Fresh Parmesan cheese, to taste
For the croutons:
- 1/2 loaf day-old crusty bread, cubed (I used roasted garlic ciabatta)
- Olive oil
- Red pepper flakes, to taste
- Salt and pepper, to taste
For the Caesar dressing:
- 3 cloves garlic, minced
- 1 teaspoon anchovy paste, or to taste
- Fresh squeezed juice from 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 3/4 cup mayonnaise
- 1/4 cup olive oil, plus more to taste
- 1/2 cup grated parmesan cheese
- 1/4 - 1/2 teaspoon kosher salt
- 1/4 - 1/2 teaspoon coarsely ground black pepper
Instructions
- Start by making the Caesar dressing. In a large bowl, whisk together all of the Caesar dressing ingredients. Add additional olive oil until you reach your desired consistency. This is supposed to be a very thick dressing, so don't thin it out too much! Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Toss the cubes of bread in a drizzle of olive oil, a pinch of red pepper flakes (use a very light hand here, if using at all), and salt and pepper. Bake them on a parchment or foil-lined baking sheet for about 15-18 minutes, or until lightly browned and crunchy, tossing occasionally. Set aside.
- In a large pan over medium heat, cook the bacon until crisp. Remove to a plate and turn down the heat to medium-low, leaving the bacon drippings in the pan.
- Add the kale and brussels sprouts into the pan, tossing in the bacon drippings. Season with salt and pepper, to taste. Saute, stirring occasionally, until bright green and wilted, about 4 minutes.
- Mix in the cooked bacon and croutons and transfer to a plate or bowl to serve. Drizzle with the Caesar dressing and sprinkle with freshly grated parmesan cheese. Serve warm.
- Prep Time: 20 mins
- Cook Time: 10 mins