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Kale Caesar with Bacon and Eggs
© Petrina Tinslay

Kale Caesar with Bacon and Eggs

  • SERVINGS: 16

With plenty of kale, bacon and croutons, this is a robust, hearty take on Caesar salad. The smart twist: Anchovies are blended into the creamy dressing.

  1. 1 1/2 pounds green kale, stems discarded and leaves torn into bite-size pieces
  2. 1 pound Tuscan kale, stems discarded and leaves torn into bite-size pieces
  3. 1/2 cup fresh lemon juice
  4. Kosher salt
  5. 1 pound sliced bacon
  6. 1 pound day-old rustic Italian bread, crusts discarded and bread cut into bite-size pieces
  7. Two 2-ounce cans anchovy fillets, drained
  8. 4 large egg yolks (see Note)
  9. 1 tablespoon Dijon mustard
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon finely grated lemon zest
  12. 1 1/2 cups canola oil
  13. 1/2 cup extra-virgin olive oil
  14. 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
  15. Freshly ground black pepper
  16. 1 large romaine heart, chopped
  17. 8 large hard-boiled eggs, quartered
  1. 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.
  2. 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.
  3. Spread the bread on another large rimmed baking sheet and toast for about 12 minutes, until crisp. Let the croutons cool.
  4. 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.
  5. 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.
Notes To make the dressing without raw eggs, omit the egg yolks and substitute 1 1/2 cups of mayonnaise for the canola oil.

Suggested Pairing

Italy's Verdicchio di Matelica produces incredible white wines that are minerally and medium-bodied, superb with richer salads like this Caesar.

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