Garlic breadcrumbs: Melt 2 tbs butter in a small pan over medium heat. Add ½ cup breadcrumbs and 2 tsp crushed garlic and toast for 2-3 minutes, stirring constantly until golden and crispy. Remove and set aside.

Brussels & onion: Thinly slice 1 onion and 200g brussels sprouts. Heat a large pan to medium heat and add 1 tsp olive oil. Cook for 5-6 minutes until softened and slightly golden. Remove and set aside.

Bacon: In the same pan, cook 150g bacon until crispy. Remove and chop into pieces.

Kale: Massage 100g kale with a drizzle of olive oil and a pinch of salt until slightly softened.

Assemble: Tear the cos lettuce and add to a large bowl with the kale, brussels sprout and onion mixture and bacon. Drizzle generously with Caesar dressing and toss well. Top with garlic breadcrumbs and grated parmesan.