This delicious salad can be done either with kale or spinach–we made both. These green leaves are perfect for this salad because they’re strong and don’t wilt once you place hot eggs on them. Ideal kale should be massaged in olive oil (take 1 tbsp from your 1/4 cup) with your hands for 5 minutes to get softer. I have also tried it as it is and had no problem with it, because chewy kale doesn’t bother me at all.
Apple cider vinegar, 2 tsp
Cherry Tomatoes, 1/2 cup, cut in half
Garlic, 2 cloves, minced
Kale, 6 cups
Olive oil, 1/4 cup, plus 1 tbsp to sauté the pancetta
Onion (red) or shallot, 1/3 cup, chopped finely
Pancetta, 2 ounces, cubed
Scallions, 2, chopped finely
Sea salt, 1/4 tsp
Thyme, 1 tbsp, fresh
White pepper, 1/4 tsp
Place vinegar, garlic, salt and pepper in a large bowl, adding 1/4 cup oil slowly to form emulsion. Add chopped onions, kale and thyme, and toss well. Divide onto two plates.
Over medium heat, sauté bacon in 1 tsp oil for 4 minutes, until brown. Transfer bacon to the spinach bowl and toss well. Add scallions to the bacon fat and saute for 1 minute. Place the eggs gently in the skillet and fry for 2 minutes, spooning oil over the egg whites.
Place two eggs on top of each salad. Serve.
Note: If you prefer poached eggs, just bring a little water–about 2 inches–to a boil, which takes five minutes. Bring to a simmer, crack and gently place eggs in water, and cook for 3 minutes. With a slotted spoon, remove eggs and place them on top of the kale salad. Place sautéed scallions with some oil on top of the eggs.
YIELDS: 2 servings
SOPHISTICATED CULINARY by Lucas Eller