4 romaine lettuce leaves, chopped
1/2 bunch red kale, ribs removed and chopped
6-7 large Brussels sprouts, shaved or finely cut
4 slices bacon
Fresh Parmigiano Reggiano
In a hot skillet, cook the bacon. Chop and set aside. Keep the drippings!!!
Toss the Brussels sprouts IN THE BACON GREASE in the hot pan. Stir well to coat, then turn the heat down to medium. Cook, stirring, 2-3 minutes. Remove from heat immediately.
In a large bowl, mix the romaine, kale, and Brussels sprouts. Toss in your favorite Caesar dressing and top with chopped bacon, fresh Parm, croutons, and pepper.