Serves 4 (serving size: 3 cups kale mixture, 1 egg, and 2 bread slices)
Emily Nabors Hall
We leave out the anchovies for a kid-friendly take on classic Caesar salad. Instead of romaine, we use dark, bumpy lacinato kale leaves; a quick massage makes them perfectly tender. And instead of adding raw egg to the dressing, we add a soft-boiled egg to each serving so the yolk can run over all. A grill pan is a worthy addition to your kitchen for getting quick, chargrilled flavor without having to cook outdoors. Use it to toast the baguette slices and mellow the fresh red onion wedges.
4 large eggs in shells, refrigerator cold
1 pound lacinato kale, stemmed and chopped
2 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
1/4 cup canola mayonnaise
2 tablespoons water
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, grated
1 ounces Parmesan cheese, grated and divided (about 1/4 cup)
1/2 large red onion, cut into 4 wedges
1 1/2 ounces whole-wheat French bread baguette, cut into 8 thin slices
Added sugars 0g
Calcium 28% DV
Potassium 3% DV
How to Make It
Bring a large saucepan filled with water to a boil. Carefully add eggs; cook 7 minutes. Plunge eggs into a bowl filled with ice water; let stand 3 minutes. Peel and halve.
Combine kale, 1 tablespoon juice, and oil in a large bowl; massage by squeezing and tossing the kale mixture 1 minute or until slightly wilted.
Combine remaining 1 tablespoon juice, mayonnaise, 2 tablespoons water, salt, pepper, and garlic in a bowl. Stir in 2 tablespoons cheese. Add mayonnaise mixture to kale mixture; toss.
Heat a grill pan over medium-high. Coat pan with cooking spray. Add onion and bread slices to pan; cook onion 4 minutes on each side and bread 2 minutes on each side. Separate onion wedges into pieces, if desired.
Divide kale mixture among 4 bowls. Top evenly with egg halves, red onion, bread, and remaining cheese.
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