For Crumb Topping: In a Skillet, on medium heat, add butter, once melted, add garlic, sauté until fragrant, add panko, stirring, until golden and crisp. Remove from heat aside.
For Kale Dressing: In a bowl, whisk egg yolk, mustard, mayonnaise, anchovy, garlic, and lemon juice, until all combined. Add oil in slowly, whisking constantly, until thick, add parmesan cheese, salt, and pepper, whisk until combined. Set aside.
Kale Bacon Caesar Assembly: In a large bowl, add Chopped Kale, and massage with 1 Tbsp. Olive oil and salt. Then add, dressing, top with cooked bacon bits, crumb topping, and ready to serve.
Ingredients: Bok-Choy, Carrots, Snow peas, Red Cabbage, Pho Soup base (vegetable juice concentrates [onion, mushroom, carrot, celery, garlic], maltodextrin, sugar, salt, yeast extract, natural flavour, xanthan gum).