This salad was inspired by a waitress at one of our local restaurants. She tweaked one of the salads on the menu so it was healthier and yummier!! She switched romaine lettuce for kale and added a poached egg and bacon bits. Well, Posse, we took it a step further and created our very own Caesar Dressing AND Coconut Bacon. Yes - COCONUT BACON. If you haven't tried it, get ready for a mouth explosion.

ALL HAIL KALE CAESAR SALAD:
1 bunch kale, de-stemmed and chopped
1-2 eggs, poached
Chop clean kale into thin slices and place into a large bowl. Massage lightly for 20 seconds. Coat with 1-2 T Caesar Dressing. Plate kale, sprinkle a few large pinches of coconut bacon, and carefully remove each egg with a slotted spoon - placing it on top of the salad.

COCONUT BACON:
1 C large, unsweetened coconut flakes
1 T gluten-free tamari
¼ t liquid smoke
1 t organic maple syrup
1 pinch smoked paprika

HOW TO MAKE COCONUT BACON: Combine gf tamari, liquid smoke, syrup, and paprika in a bowl. Whisk until smooth. Add coconut flakes and mix until fully coated. Line a sheet pan with parchment paper. Place coconut in a thin layer and cook for 10 minutes. Remove and let cool. Check out this VIDEO to see how we do it!

CAESAR DRESSING:
Combine all ingredients in a blender until smooth.
2 small garlic cloves
1 T dijon mustard
2 T lemon juice, freshly squeezed
1-3 drops Tabasco Sauce
¼ C OO
¼ C Greek yogurt
S+P to taste