An addition of kale and chickpeas adds a fresh take on this traditional recipe.

Serves 10

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Today’s Caesar Salad

  • 200g Birch & Waite Caesar Dressing
  • 6 medium Eggs
  • 2 rolls Sourdough, cubed
  • 50g Melted butter
  • 1 bunch Kale
  • 1 Baby Cos lettuce
  • 2 x 400g tins Chickpeas, drained
  • 150g Bacon, finely sliced
  • 200g Parmesan, shaved


  1. Soft boil eggs in boiling water for approximately 4 minutes. Peel and halve.
  2. Drizzle melted butter over bread cubes. Bake or pan fry until lightly golden and crispy.
  3. Lightly steam (or microwave – 1 minute) kale until just tender. Roughly chop.
  4. Pan fry bacon until crispy. Drain on absorbent paper.
  5. Arrange all salad ingredients on a platter. Garnish with soft boiled eggs. Finish with Birch & Waite Caesar Dressing. Add salt and pepper to taste.

Chef's Tip

For something more filling, add chicken.