Kale Caesar with Bacon and Eggs Recipe

Name: Kale Caesar with Bacon and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400.
2
In a very large serving bowl, toss the kale with 1/4 cup of the lemon juice and 1 teaspoon of kosher salt.
3
Using your hands, massage the lemon juice and salt into the kale to soften it.
4
Let the kale stand for 30 minutes, until tender.
5
Meanwhile, lay the bacon slices on a large rimmed baking sheet and bake for 12 minutes, until crisp.
6
Transfer the bacon to paper towels to drain, then cut into 1-inch pieces.
7
Spread the bread on another large rimmed baking sheet and toast for about 12 minutes, until crisp.
8
Let the croutons cool.
9
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.
10
With the machine on, slowly drizzle in the canola and olive oils until the dressing is thick.
11
Transfer the dressing to a bowl, stir in the grated cheese and season with salt and pepper.
12
Add the romaine, bacon and croutons to the kale and toss with 1 1/2 cups of the dressing; season with salt and pepper.
13
Add the hard-boiled eggs and toss gently, then serve with any extra dressing at the table.

2369

kcal

Calories

210

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Kale Caesar with Bacon and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Caesar with Bacon and Eggs

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