Kale Caesar!

Kale Caesar!
16 servings


Ingredients Weights Measures
assorted kale (green and flowering varieties) 1.5 lb. 3 gals.
extra virgin olive oil 2.5 fl oz 1/3 cup
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak 12.8 oz. 16 slices
maple syrup 3.7 oz. 1/3 cup
fresh lemon juice 8.5 fl oz 1 cup
vinegar 2.7 fl oz 1/3 cup
sugar 2.4 oz. 1/3 cup
salt - 1-1/3 Tbsp.
Granny Smith apples, peeled, cut into small cubes 8 oz. 2 cups
KRAFT Creamy Caesar Dressing 17 oz. 2 cups
eggs, poached 1.7 lb. 16 each
marinated white anchovy fillets 4.5 oz. 32 each
smoked almond, chopped 1.25 oz. 1/3 cup


WASH and stem kale; place in salad spinner. Spin dry; place in large bowl. Add oil; toss to evenly coat. Spread into single layer on bottom of parchment-lined sheet pan. Bake in 350ºF standard oven 13 to 15 min. or until crisp but not browned. Cool.

MEANWHILE, coat each bacon slice with 1 tsp. syrup. Arrange, in single layer, on bottom of parchment-lined sheet pan; cover with second sheet of parchment, then second sheet pan. Press gently to flatten bacon slices.

BAKE in 375ºF convection oven 20 to 25 min. or until bacon is crisp. Meanwhile, mix lemon juice, vinegar, sugar and salt until blended; pour into food-sealer bag. Add apples. Seal bag with vacuum food sealing machine to infuse the apples. Let stand 15 min.; drain.

FOR each serving: Spread 2 Tbsp. dressing onto plate; top with 3 cups kale and place 1 poached egg in the center. Cut 1 bacon slice into large pieces; arrange on salad. Top with 2 anchovy fillets, 1 tsp. nuts and 2 Tbsp. apples.

Kraft Kitchens Tips

Special Extra
Garnish each salad with shaved Parmesan cheese.
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Nutritional Information

Nutrition Information

Total fat
 29 g
Saturated fat
 7 g
 220 mg
 1130 mg
 14 g
Dietary fiber
 2 g
 10 g
 16 g
Vitamin A
 140 %DV
Vitamin C
 45 %DV
 15 %DV
 15 %DV