I used to only eat Caesar Salad. I was too finicky to expand my horizons. As my taste buds became more adventurous, I decided to branch out and try some of the more interesting (and nutritious) greens like kale. I immediately thought this “earthy” green would be great with Caesar dressing. Add bacon to the equation and I was immediately obsessed. This is an amazing salad to serve at an Italian dinner, or if you want to impress your friends with a boss salad at lunch.

Kale Caesar Salad

2014-12-24 17:57:45

Serves 2

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Prep Time

20 min

Cook Time

5 min

Total Time

25 min

Prep Time

20 min

Cook Time

5 min

Total Time

25 min

Ingredients

1. 1 bunch of kale, washed and dried, tough stems removed, cut into bite size pieces
2. 2 eggs (1 for dressing, 1 for poaching)
3. 6 anchovies, minced
4. 2 cloves of garlic, minced
5. 1 tablespoon Worcestershire sauce
6. 1 dash Tabasco sauce
7. 1 teaspoon dried mustard powder
8. ½ cup parmesan, grated, plus extra for garnish
9. ¾ cup olive oil
10. 2 ounces pancetta, ½ inch dice (or regular bacon works too!)
11. 1 teaspoon white vinegar (for poaching water for egg)
12. Freshly ground black pepper

Instructions

1. To coddle the egg for the dressing, prepare enough boiling water to cover the egg and place the egg carefully in the water for 1 minute, then remove and submerge into cold water to stop the cooking. Reserve the water for the poached egg.
2. To prepare the poached egg, bring down the water to a gentle simmer and add the vinegar. In a separate bowl, crack the egg. As you gently place the egg into the simmering water, swirl the water with a spoon to keep the egg whites together. Leave the egg to cook for approximately 4 minutes, then carefully remove the egg and set aside.
3. Meanwhile, In a saute pan over medium high heat, cook the pancetta until it is crispy. (Tip: tilt the pan so the fat from the pancetta coats the pancetta and it browns evenly). Once it is cooked, place on a paper towel to drain the excess grease.
4. To make the dressing, combine the garlic and anchovy and mash into a paste (if you find it isn’t working you can always blend in a food processor). Add the coddled egg yolk, Worcestershire, Tabasco, and whisk until combined. Gradually add in the oil and whisk until the mixture is emulsified.
5. To make the salad, massage the dressing onto the kale and garnish with the poached egg and pancetta. Serve and enjoy!

Notes

1. I highly recommend using coddled eggs for the dressing. That way everyone gets to enjoy and not be worried about salmonella.

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