Happiest of New Years to everyone! If you lived a winning holiday life, then you are probably in as desperate a need for a salad as I am. So we might as well make it a delicious one…a kale caesar salad with a perfect six minute egg.
Now I am not the person who starts a new year with a diet. In fact I hate that sh-t, I think it is silly and very unrealistic. I will, however, say that I def overdo it every year from Thanksgiving through New Year’s Day. And I could care less. But that being said, I most definitely need to take a step back in January and lighten things up a little. Extra vegetables, extra fruits…less heavy cream, red meat and def less alcohol. I mean, I am not a King or Roman emperor…time to cool it.
And this kale caesar salad will make even a kale hater love a big bowl of these greens.
What goes into caesar salad?
Typically romaine lettuce, parmesan cheese, croutons and caesar dressing. But we are subbing kale for the romaine. Kale is a powerhouse green, that can be eaten similarly to spinach, raw or cooked. It is packed full of vitamins and fiber and is great for a quick lil detox eating.
Do I have to make my own dressing?
You certainly don’t have to, but my recipe for dressing is so much better than anything you could get at the store that I cannot imagine why you would not make it. Store bought dressings are heavy, often times have mayo (which is full of calories) for creaminess and also have tons of sugar. This recipe is almost like a vinaigrette, but with cheese.
What do I need to make the dressing?
Glad you asked:
- egg yolk
- red wine vinegar
- lemon juice
- salt and pepper
- olive oil
- parmesan cheese
Most things I bet you have on hand.
Tell us about this six minute egg….
Happily, as I really think this is something that elevates the whole salad. This is simply a soft boiled egg that you cook for exactly minutes. The result is exactly what you see…
…a jammy, soft barely cooked yolk that nobody is gonna say no to.
Any other tips for the best kale caesar salad?
One more…I recommend chopping your kale really thin. Like almost julienne. Kale is much tougher than lettuce so want to delicate it up a bit, and a good fine slice of the leaves is what does this best.
Kale Caesar salad
For the salad
- 6-8 cups of finely chopped kale
- Parmesan cheese
- Parmesan crisps optional, but I use them instead of croutons. Buy them at any grocery store
For the dressing
- 2 garlic cloves finely chopped
- 1 egg yolk
- 3 teaspoon dijon mustard smooth or grainy works
- 1 anchovy look, this is a polarizing ingredient for people i get it, but it really just adds great saltiness, I swear. If your aversion to it is too much, just use a teaspoon of salt
- 1 teaspoon Worcestershire sauce
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of red wine vinegar
- four splashes of Tabasco yes, that is how I measure
- 1/2 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
For the six minute egg
- four eggs
- saucepan of boiling water
- bowl of ice water
To make the eggs
Bring the water to a full boil on the stove. GENTLY, like with a spoon, add your eggs to the water. Turn the heat down to low and simmer the eggs for EXACTLY six minutes. Remove the eggs with a slotted spoon from the boiling water into the ice water and let sit for 5-10 minutes. Peel them straight away.
To make the dressing
In the bowl you are going to toss the salad in, put your anchovy (or teaspoon of salt) and minced garlic in and smash together with the back of a spoon. Add your egg yolk, Worcestershire, lemon juice, dijon vinegar and tobasco and whisk really well until all the ingredients are totally incorporated and the egg yolk is thicker and lighter in color. To this, slowly drizzle in the oil, while whisking the whole time (this is called emulsifying) until you have a fully combined dressing that is thick and basically creamy looking. Whisk in your cheese at the end ad season with extra salt and pepper to taste (def a good amount of pepper will be wanted here).
To assemble the salad
Throw the kale on top of the dressing and the extra grated parm and parm crisps (if you are using). Alternatively, you can most definitely use croutons too, I just opted not to have any this time around. Toss this all really, really well until the dressing is totally mixed in with the salad. I mean push the salad down into that dressing really well to get every inch covered. Dish it out in serving bowls. Gently cut your egg in half, preferably on the salad, in case any of that gorgeous yolk wants to slip out. Sprinkle with additional pepper and enjoy.
Looking for something else light and delicious this post holiday month? Check out my cauliflower hummus.