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Kale and romaine Caesar salad tossed in a garlicky Greek yogurt Caesar dressing topped with a crispy fried sweet potato hashbrown and poached egg for the ultimate savory brunch.

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Mothers Day
Servings: 2 -4
Author: the communal feast


  • Croutons:
  • Half a baguette or a few slices of crusty French bread.
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • Salt + pepper
  • Caesar Dressing:
  • ½ cup plain Greek yogurt
  • 1 ½ tsp anchovy paste
  • 3 cloves of garlic
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 3 tbsp freshly grated Parmesan cheese
  • ½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp milk
  • Salt + pepper
  • Salad:
  • 3 cups kale ribs removed and chopped into bite size pieces
  • 3 cups chopped romaine lettuce
  • ¾ cup fresh grated Parmesan cheese plus shaved Parmesan for serving
  • Pepper
  • Sweet Potato Hashbrown:
  • 2 large sweet potatoes peeled and grated
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves of garlic minced
  • 2 stalks green onion diced
  • 1 large egg
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh chopped parsley
  • 1 tsp smoke paprika
  • 2/3 cup flour
  • Garnish:
  • Poached eggs


To make the croutons:

  • 1. Pre heat oven to 350 degrees. Cube the bread and place onto a baking sheet. Drizzle with olive oil, salt, pepper and Italian seasoning. Toss with hands. Bake for 10 minutes or until bread is golden brown. Can toss halfway.

To make Caesar dressing:

  • 2. Add all the ingredients to a food processor and puree until smooth. Scrape down sides to make sure everything gets blended properly. Taste and adjust with either more lemon, Parmesan, pepper or garlic depending on preference.


  • 3. Add kale and romaine to a large bowl. Pour half the dressing and using your hands massage the dressing evenly into the lettuce and kale to help break down the bitterness of the kale. Refrigerate until ready to serve.
  • 4. Once ready to serve add more dressing, pepper and Parmesan cheese and croutons, toss everything together using tongs.

Sweet potato hashbrown:

  • 5. Peel and grate sweet potatoes. Place grated sweet potatoes into a dish cloth and squeeze as much excess moisture out as possible. Add gratings to a large bowl.
  • 6. Add all the remaining ingredients and mix well.
  • 7. Heat oil into a cast iron pan about ½ cup or enough to cover the sweet potato patties halfway.
  • 8. Using a measuring cup (1/3 cup) scoop mixture into hands and form into a patty. Place patties in hot oil and fry for about 3-5 minutes per side until golden brown and cooked through all the way.
  • 9. Place fried patties onto a paper towel to absorb excess oil.

To serve:

  • Portion out salad into serving plate, top with sweet potato hashbrown and poached egg. Garnish with fresh dill and pepper. Serve immediately.