Kale Caesar Salad Remixed

  IMG_3687Kale salad has become pretty ubiquitous recently (I blame it on Bon Appétit calling it the best restaurant dish of the year a few years ago) but I still love it. My current favorite iteration is a take on the traditional Caesar, with plenty of crunchy greens, a lemony dressing with lots of umami flavor from the anchovies, and (the best part) a runny poached egg instead of mixing the eggs in the dressing.

IMG_3690Since kale can be a little tough to swallow (literally), I love cutting it in ribbons like a slaw to make it easier to grab with a fork and bite. You could also easily add a different protein like chicken or salmon for a heartier meal, but as-is, this makes a pretty lovely lunch.

IMG_3684Also, some news! Ari and I are leaving for Bologna, Italy (where we both studied abroad in college) and Nice, France this afternoon! It's the first time I'm going back to Italy since studying there, and I can't wait. We'll be back on the 26th, and I'll report back on restaurants, gelato, and all of the pizza–and I'm planning on writing a bit more about moving across the country and adjusting to a new city. IMG_3692

Kale Caesar Salad (adapted from Bon Appétit)

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil + 3 or 4 tablespoons, divided
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 tablespoon vinegar
4 eggs
1/2 baguette or other crusty bread, torn into bit-size pieces
14 ounces  kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Combine lemon juice, anchovy fillets, garlic and dijon mustard in a blender; purée until smooth. With machine running, slowly add 3/4 cup oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. (Dressing can be made 2 days ahead. Keep chilled.)

Heat remaining olive oil in a sauté pan over medium heat. Add bread and toss to coat. Cook, stirring frequently, until bread is golden brown on all sides, about 5 minutes. Remove from pan and let cool.

Bring a small pan of water to boil, then add vinegar. Carefully crack 1 egg directly into pan, then quickly move egg so it stays together with a slotted spoon. Let cook (water may boil over) until egg is just set, 2-3 minutes, then remove egg with spoon. Repeat with remaining eggs.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan, croutons and poached eggs.