Bacon and Kale Caesar Salad Recipe

Bacon & Kale Caesar Salad


Prep Time

Total Time

Gluten Free


15 min

30 min


Kale is the perfect base for this entrée salad recipe. Tossed with dry aged bacon, roasted chickpeas and shaved parmesan, this salad is a full meal.

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked


4 ounces mayonnaise or aioli
2 ounces finely grated parmesan cheese
2 ounces fresh squeezed lemon juice
2 ounces garlic infused olive oil
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
Kosher salt and fresh grated black pepper
3 ounces kale, cleaned, ribs removed and cut in 1/8-inch chiffonade
1 tablespoon hard-boiled egg, chopped
2 slices Jones Farm Dairy Dry Aged Bacon, cooked, drained and cut in 3/4-inch pieces
2 tablespoons roasted chickpeas
1 tablespoon shaved parmesan cheese, for topping


Step 1
To make dressing, emulsify mayonnaise, parmesan, lemon juice, garlic olive oil, dijon mustard, Worcestershire sauce and salt and pepper together using a blender or food processor; adjust seasoning to taste. Cover and refrigerate. (Dressing recipe makes enough for multiple salads).

Step 2
To make salad, in medium bowl toss kale, chopped egg and bacon with 1/4 to 1/3 cup dressing. Plate and top with roasted chickpeas, additional cheese and freshly ground pepper.

Step 3
To roast chick peas: toss cooked beans in olive oil and/or bacon fat and sprinkle with kosher salt and crushed red pepper; roast at 375°F until lightly browned and crispy. Cool and keep in an air tight container.

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