Classic salads don’t go out of style; you’ll likely find some version of a Caesar, chopped, or Greek salad on most menus. The fun part is reworking the traditional elements into something new, without losing the components everyone loves. We switch from romaine in the classic Caesar to lacinato kale, and swap the usual mayonnaise base for tangy buttermilk. We keep anchovy in the dressing and add it to the oil used to toast whole-grain croutons. Once emulsified in the dressing, the egg is now fried and broken over the salad so the rich yolk can round out the vinaigrette.
1. Heat 1 1/2 tablespoons oil in a large skillet over medium. Add 1 anchovy fillet to pan; cook 30 seconds or until anchovy has melted into the oil, stirring frequently. Add bread to pan; cook 3 minutes or until browned and toasted on all sides, stirring occasionally. Place croutons in a bowl. Remove pan from heat (do not wipe out pan).
2. Finely chop remaining anchovy fillet. Add garlic to anchovy on cutting board; sprinkle with 1/4 teaspoon salt. Mash with the side of a knife to form a paste. Combine garlic mixture, 1 1/2 tablespoons oil, buttermilk, juice, mustard, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
3. Heat remaining 1 1/2 teaspoons oil in pan over medium. Crack eggs over pan; cook 3 minutes or until whites are set. Remove pan from heat.
4. Cut larger kale leaves in half crosswise (leave smaller leaves whole). Place kale in a large bowl; massage gently with your hands 1 minute or until slightly wilted. Drizzle half of buttermilk mixture over kale; toss. Divide kale mixture evenly among 6 plates; top evenly with croutons, Parmesan, remaining buttermilk mixture, and eggs. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.