Kale Caesar with Bacon and Eggs

By BearForce

Ingredients

• 1 1/2 lbs. green kale, stems discarded and leaves torn into small pieces
• 1 lb. Tuscan kale, stems discarded and leaves torn into small pieces
• 1/2 cup fresh lemon juice
• Kosher salt
• 1 lb. sliced bacon
• 1 lb. day-old rustic Italian bread, crusts discarded and torn into piecs
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dried oregano
• 1/2 tsp. finely grated lemon zest
• 1 1/2 cups mayonnaise
• 1/2 cup grated Parmigiano-Reggiano cheese (4 ounces)
• Freshly ground black pepper
• 1 large romaine heart, chopped
• 8 large hard-boiled eggs, quartered

Preparation

Step 1

1. Preheat oven to 400 degrees. In a very large serving bowl, toss the kale with 1/4 cup of the lemon juice and 1 tsp. 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. Le the croutons cool.

4. In a food processor, puree the 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 oil 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.