Mixed Kale Caesar with Smoked Parmesan Crisps

Topped with Smoked Parmesan Crisps, this salad looks fancy (but your guests won’t know how easy it was to make).


  • ¼ cup Bothwell Parmesan, grated (garnish)
  • 1 bunch kale (approx. 6 stems), washed and torn (stems removed)
  • 1 head romaine lettuce, washed and torn
  • 1 cup croutons
  • 3 Tbsp hemp seeds (optional garnish)
  • 4 Tbsp Bothwell Parmesan, grated (dressing)
  • ½ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2-3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 1 tsp Worcestershire sauce
  • 6 Tbsp light mayonnaise
  • 1 cup Bothwell Smoked Parmesan, grated (Parm Crisps)
  • 1 tsp poppy seeds (optional)




  • In a bowl whisk together olive oil, 4 Tbsp Parmesan Cheese, red wine vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, pepper and mayonnaise until smooth.


Smoked Parmesan Crisps


  • Preheat oven to 375 degrees F. Cover a baking sheet with parchment paper.
  • Place 1 Tbsp of grated Smoked Parmesan Cheese on parchment and spread lightly with your fingertips to shape a 3-inch round.
  • Continue until your pan is full, leaving 2 inches between each round. Sprinkle with poppy seeds (optional).
  • Bake crisps until lightly golden, 3-5 minutes (watch closely).
  • To curl crisps, carefully drape them, while still hot, over a rolling pin until cooled.
  • For flat crisps, cool on a paper towel on a flat surface.




  • Place kale and romaine in large bowl.
  • Add dressing, croutons, and ¼ cup grated Parmesan; toss to combine.
  • Garnish with Smoked Parmesan Crisps and hemp seeds (optional).

TIP: For a dressing twist, use flavoured mustard such as Smak Dab Honey Horseradish