- 1 1/2 pounds green kale, stems discarded and leaves torn into bite-size pieces
- 1 pound Tuscan kale, stems discarded and leaves torn into bite-size pieces
- 1/2 cup fresh lemon juice
- Kosher salt
- 1 pound sliced bacon
- 1 pound day-old rustic Italian bread, crusts discarded and bread cut into bite-size pieces
- Two 2-ounce cans anchovy fillets, drained
- 4 large egg yolks (see Note)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
- Freshly ground black pepper
- 1 large romaine heart, chopped
- 8 large hard-boiled eggs, quartered
How to make this recipe
Preheat the oven to 400°. In a very large serving bowl, toss the kale with 1/4 cup of the lemon juice and 1 teaspoon of kosher salt. Using your hands, massage the lemon juice and salt into the kale to soften it. Let the kale stand for 30 minutes, until tender.
Meanwhile, lay the bacon slices on a large rimmed baking sheet and bake for 12 minutes, until crisp. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces.
Spread the bread on another large rimmed baking sheet and toast for about 12 minutes, until crisp. Let the croutons cool.
In a food processor, puree the anchovies, egg yolks, mustard, oregano and lemon zest with 1/4 cup of water and the remaining 1/4 cup of lemon juice. With the machine on, slowly drizzle in the canola and olive oils until the dressing is thick. Transfer the dressing to a bowl, stir in the grated cheese and season with salt and pepper.
Add the romaine, bacon and croutons to the kale and toss with 1 1/2 cups of the dressing; season with salt and pepper. Add the hard-boiled eggs and toss gently, then serve with any extra dressing at the table.
To make the dressing without raw eggs, omit the egg yolks and substitute 1 1/2 cups of mayonnaise for the canola oil.
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