“Honey, I love it when you make me kale salad.”…said no man. Ever.

It’s my first post! Today we’re going to discuss salads, which is quite fitting for a blog titled Models Well Fed. Anyone co-habitating with a man knows the look of sheer disappointment when a large pile of green foliage is placed before him around supper time. It’s so sad. Unfortunately for them a model has gotta do what a model has gotta do, so salads remain a dietary staple. Sorry guys. BUT I love making what I call ‘Man Salads.’ 

Here is a recipe for a salad that is delicious, nutritionally well-rounded but tastes like one of those 4,500 calorie bad-for-you-yet-oh-so-yummy salads. Man tested, model approved.



  • 8 oz kale
  • 2 lemons 
  • 1/2 tsp. salt
  • 8 slabs of bacon (nitrate free)
  • 1/2 loaf day old rustic Italian bread, torn into big, yet bite size chunks
  • 1 oz anchovy fillets
  • 1/4 c. mayonaise
  • 1/3 c. 2% Greek yogurt
  • 1 tsp. Dijon mustard
  • 1/4 tsp. dried oregano
  • zest of 1 lemon
  • 2 oz. freshly grated Parmigiano-Reggiano
  • 1/2 romain heart, chopped
  • 4 eggs, hard-boiled
  • oven 400°



  1. With your hands, toss kale with juice of 1 lemon and salt until completely coated. Let sit for at least 30 minutes. This tenderizes the hardy leaves.
  2. Crisp bacon in oven on a rimmed baking sheet, 12-ish minutes. Drain on paper towels.
  3. Reduce oven to 350°. Toss bread chunks with bacon drippings and toast for about 15 minutes, or until crisp. Let cool.
  4. In a food processor, puree anchovies, mayonaise, yogurt, mustard, oregano, lemon zest, juice of 2nd lemon, parmesan and salt & pepper to taste. Drizzle in water until you reach a creamy, ceasar dressing consistency. 
  5. Toss romaine, kale and croutons with dressing. Assemble plates and top with eggs and bacon

TIP: Leaving the bacon whole presents the idea of a whole, manly slab of meat. If crumbled the quantity looks quite underwhelming. 


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