Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.


Tomato Soup with Bacon Grilled Cheese Croutons

Tomato Soup with Bacon Grilled Cheese Croutons - Candy Coated Culinista

Tomato Soup with Bacon Grilled Cheese Croutons – Candy Coated Culinista

I love tomatoes and I like ketchup yet I have never been fond of tomato soup for some reason. I wonder if it’s because the few times I had it as a kid it was coming from a can or it’s just one of those things I will never care for. See my picture here in the cooking club gallery.

Slightly altered from Bite Me More & Chatelaine

Yield/Serving: 2-4
Prep Time: 10 minutes
Cook Time: 45 min
Difficulty level is: Easy

• 1 tbsp butter
• ½ large onion, chopped
• ½ large garlic clove, minced
• 1 small carrot, peeled and chopped
• 1 small celery stalk, chopped
• ½ small red pepper, chopped
• 1 tbsp tomato paste
• ½ tsp lime juice
• ¼ tsp granulated sugar
• ¼ tsp salt
• ½ tsp black pepper
• 1/16 cayenne pepper
• 1 ½ cups low-sodium chicken broth
• 1 ¾ cups (400ml) diced tomatoes
• 1 tbsp unsalted butter, at room temperature
• 6 slices of bacon
• 4 slices white bread
• 4 square slice of cheddar cheese
• Dried parsley, to sprinkle
• Dried basil, to sprinkle

1. In a large saucepan over medium heat place 1 tbsp of butter then add onion and garlic and cook until onions are translucent, 4 to 5 min.
2. Add carrot, celery, red pepper, tomato paste, lime juice, sugar, salt, pepper and cayenne pepper.
3. Cook until vegetable soften stirring occasionally, 4 to 5 min.
4. Add the broth, diced tomatoes and bring to a boil.
5. Reduce to low heat and simmer until vegetable are tender, about 20 min.
6. Puree soup in a blender until smooth, and then return to saucepan at low heat.
7. Fry the bacon in a frying pan.
8. Spread butter on two slices of bread and place in a frying pan over medium heat with the cheese on both sides of the bread and 3 slices of bacon in between until golden brown.
9. Repeat and make a second sandwich.
10. Remove from pan and let cool slightly.
11. Cut crust off and cut into cubes on one sandwich only. Cut the second one in half.
12. Ladle soup into a bowl and top parsley and basil along with grilled bacon and cheese croutons.
13. Serve immediately.

• Put the croutons in at the last moment and serve half a slice of bacon grilled cheese on the side.
• Remove the bacon and you have a vegetarian recipe.

Please Enjoy

“Nice job. That tomato soup last night was killer. It’s really tasty and the grilled cheese with bacon too was very comfort food”

My thoughts
We have two converts. Mr. C. didn’t like tomato soup since he was a kid and I just never cared for it, but this recipe has changed us both; it was flavourful, vibrant and tasty. The bacon grilled cheese is how I always make my grilled cheese (sometimes with tomato inside, but why would I need that with the tomato soup) and it tasted amazing with the soup. For a person who never really enjoyed soup except for my moms Caribbean soup and of course chicken soup when I was sick I have become a real soup lover. Simple fast and hearty recipes that freeze well are always a good thing.

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