Kale Caesar with Bacon and Eggs
- TOTAL TIME:
- 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 1/2 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
- 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.
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