Deconstructed Kale BLT

Deconstructed Kale BLT
10 minutes
9 items
6 servings
This recipe is a take on the classic BLT sandwich, with a twist. Crunchy greens play well with the tangy dressing. Great as a main dish or a side salad, also highly versatile based on availability of seasonal vegetables.


  • 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

MasterFoods Italian Herbs 160g

MasterFoods Professional Caesar Salad Dressing 2.6kg

Cooking Instructions:

  1. 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. 2
    In a frying pan over medium heat, gently fry the prosciutto until crisp, then set aside.
  3. 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. 4
    In a large mixing bowl combine the kale, radicchio leaves, and tomatoes. Add enough dressing to evenly and lightly coat everything.
  5. 5
    Snap the crisped prosciutto into large shards and add the Turkish croutons – add a little extra Caesar and serve.


  1. 1
    Replace prosciutto with grilled haloumi and slices of avocado for a vegetarian option.
  2. 2
    Add some lemon zest as a garnish for extra zing, or some classic dukkha for crunch.
  3. 3
    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.
  4. 4
    Caesar dressing is also versatile for sandwiches, wraps, coating meats and roast vegetables.

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