Cheesies Caesar Recipe

Wash and dry

Rinse the kale and romaine under cold water. Pat dry thoroughly with a clean kitchen towel or use a salad spinner. Removing excess water helps the dressing cling to the leaves.

Shred and slice

Remove tough kale stems and thinly shred the leaves. Thinly slice the romaine heart crosswise or lengthwise into bite-sized strips. Combine shredded kale and sliced romaine in a large mixing bowl.

Combine base ingredients

In a small bowl or jar, add mayonnaise, Greek yogurt, grated Parmesan, anchovy paste, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce.

Emulsify

Whisk the mixture vigorously while slowly drizzling in the olive oil until the dressing is smooth and slightly thickened. Alternatively, place everything in a jar, add the olive oil, seal, and shake vigorously.

Season and adjust

Taste the dressing and season with salt and black pepper. Adjust lemon juice for brightness or a touch more Parmesan for cheesiness. The dressing should be tangy, savory, and creamy.

If bacon is not already cooked, cook 2–3 slices of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into small bacon bits. Measure out approximately 3 tablespoons for the salad.

Pour about half of the dressing over the greens in the large mixing bowl. Gently toss with tongs or clean hands until the leaves are evenly coated. Add additional dressing a tablespoon at a time if you prefer a more dressed salad; be careful not to overdress — you want the kale and romaine to remain slightly textured.

Sprinkle the chopped bacon bits over the dressed greens and toss once more to distribute.

Add the crushed cheesies: place cheesies in a resealable bag and gently crush with your hands or a rolling pin until you have bite-sized pieces and some fine crumbs. Sprinkle the cheesie pieces over the salad and toss lightly just to combine. The cheesies will provide crunchy, cheesey pockets; add them last to prevent them from getting soggy.

Finish with a sprinkle of extra grated Parmesan and a light grind of black pepper, if desired. Serve immediately.