Baby Kale Caesar* Recipe

Cook potatoes

Place halved potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 10–12 minutes depending on size. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

Crisp potatoes (optional)

While potatoes drain, heat 1 tsp olive oil in a large skillet over medium-high heat. Add the drained potatoes cut-side down and cook without disturbing until golden and crisp, about 3–4 minutes. Toss once and cook another 2 minutes to get several golden surfaces. Transfer to a bowl and season lightly with a pinch of salt and chopped parsley if using.

Cook bacon

In the same skillet (or a separate one), lay bacon slices flat and cook over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool slightly, then roughly chop into 1/2-inch pieces. Reserve 1 teaspoon of the bacon fat and discard excess (or save for another use).

In a medium bowl, combine 1 tablespoon mayonnaise, 3 tablespoons sour cream, 2 tablespoons Greek yogurt, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1 teaspoon vinegar, 1 teaspoon Worcestershire sauce and 2 teaspoons olive oil.

Whisk until smooth, then stir in 2 tablespoons freshly grated Parmesan. Season with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust acidity with a little more lemon juice or vinegar if desired — aim for a bright, slightly tangy Caesar balance.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of warm water until you reach desired consistency.

Place the baby kale in a large mixing bowl. If the kale is very coarse, massage lightly with 1/2 teaspoon lemon juice (from the listed lemon) and a pinch of salt for 30 seconds to soften — this step is optional for baby kale but helpful if any stems are tough.

Add the warm potatoes and chopped bacon to the bowl with the kale. Pour about two-thirds of the dressing over the greens and potatoes.

Toss gently but thoroughly so the dressing coats leaves and potato pieces. Taste and add more dressing if needed (reserve the remaining dressing for people who want extra).

Sprinkle 3 tablespoons grated Parmesan evenly over the salad and crack the remaining 1/2 teaspoon black pepper on top. Adjust salt to taste (remember bacon and Parmesan are salty).

Transfer to a serving platter or individual plates. If desired, garnish with the reserved crisp potato pieces, chopped parsley, and an extra drizzle of olive oil or a squeeze of lemon. Serve immediately while potatoes and bacon are still warm for the best contrast.