Kale Caesar Salad


Kale Caesar Salad

Course 1. Appetizer, 3. Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 bag Pelmen Foods Herb and Garlic Perogies*
  • 1 tbsp olive oil
  • 1/4 cup + 2 tbsp grated parmesan cheese
  • 6 cup kale stems and tough centre removed
  • 1/2 cup bacon pieces


  • 5 tbsp cottage cheese
  • 3 garlic cloves chopped
  • 1 tbsp Worcestershire sauce
  • 1 anchovy in oil (optional)
  • 1/4 cup grated parmesan cheese
  • 3/4 cup canola oil
  • 1/4 cup white vinegar
  • Salt and fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red onions
  • grilled chicken


  • Preheat oven to 500F. Line baking sheet with parchment paper.
  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.
  • Toss with olive oil & 2 tbsp. of parmesan cheese. Place perogies on baking sheet and bake until crispy and golden, 10 mins. Turn occasionally to ensure they crisp evenly.
  • To make dressing: Place all ingredients in food processor. Process until well combined and creamy.
  • Place kale in a large salad bowl. Toss well with dressing, add bacon and top with crispy perogies. Serve topped with grated parmesan cheese.


*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.
Kale Caesar Salad