Deconstructed Kale BLT

Preparation 20 mins Cooking 10 mins Serves 4 - 6


  • 200g prosciutto

  • Olive oil spray

  • 200g Turkish bread loaf, torn into medium bite size pieces

  • Half bunch of green kale, leaves only and stalks removed

  • Half a head of radicchio, leaves removed and kept whole

  • 500g medley of mixed sweet small tomatoes (yellow and red), halved

  • 1/3 cup MasterFoods™ Caesar Salad Dressing

  • 1 tbsp. MasterFoods™ Italian Herbs

  • Salt and pepper, to taste

Cooking Instructions:

  1. Preheat oven 160°C, spray kale leaves with olive oil and a sprinkling of sea salt. Bake for 5 to 8 minutes, or until they just start to crisp. Take out and set aside to cool.

  2. In a frying pan over medium heat, gently fry the prosciutto until crisp, then set aside.

  3. Spray the Turkish bread with olive oil. In the same frying pan, cook in batches until golden brown, adding a sprinkling of dried Italian herbs towards the end.

  4. In a large mixing bowl combine the kale, radicchio leaves, and tomatoes. Add enough dressing to evenly and lightly coat everything.

  5. Snap the crisped prosciutto into large shards and add the Turkish croutons – add a little extra Caesar and serve.



  • Replace prosciutto with grilled haloumi and slices of avocado for a vegetarian option.

  • Add some lemon zest as a garnish for extra zing, or some classic dukkha for crunch.

  • To elevate the Turkish croutons even further, try adding a sprinkling of MasterFoods™ Garlic Powder and finely grated parmesan cheese to coat the torn bread croutons while still hot.

  • Caesar dressing is also versatile for sandwiches, wraps, coating meats and roast vegetables.

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