Egg and Bacon Kale Caesar Salad
Yields: 4 servings
Dressing
| ¼ cup lemon juice (divided) |
| 1 large clove garlic, minced |
| 1 egg yolk |
| 1 anchovy, smashed |
| 1 tsp. Worcestershire sauce |
| ¾ cup olive oil |
| ½ cup Parmesan Cheese, halved |
| Salt and pepper to taste |
Instructions
Blend 3 tablespoons lemon juice with garlic and let sit 5 minutes. Blend 1 tablespoon lemon juice with the egg yolk in a small custard cup and microwave on defrost setting for 30 seconds; stir; heat again for 30 seconds... try not to have it curdle. It should be very thick and hot (and pasteurized). Combine all ingredeints up to the oil, and pour that in slowly, whisking quickly as you pour so it emulcifies (thickens). Stir in the half the cheese and salt and pepper to taste.
Salad
| 4 hard boiled eggs, shaved with a grater, set aside |
| 8 cups kale, cut in fine ribbons (or greens of choice) |
| ½ cup pepperoncini (small red or yellow peppers), chopped |
| 8 slices bacon, cooked |
| 2 avocados, pits removed and sliced lengthwise |
Instructions
Toss the shaved eggs with the kale, pepperoncini, and bacon and about half of the dressing. Place in 4 bowls and sliced avocado on top. Sprinkle on remaining Parmesan cheese and pass additional dressing.
Insider Info
- For easy peel hard-boiled eggs, steam them in a vegetable steamer over 1" water, in a covered pan for about 10 min. Cool in a bowl of ice water for 20 minutes, cracking all over, then easily peel.
- This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of calcium and iron