Sophisticated Culinary: KALE SALAD WITH TWO EGGS

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The best way to deal with kale is to massage it with 2 tbsp olive oil with your hands for 5 minutes.
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Scallions make your salad taste delicious. If you decide to poach your eggs, saute 2 scallions in pancetta fat and olive oil, and poor them over the eggs.

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.

INGREDIENTS

Apple cider vinegar, 2 tsp
Cherry Tomatoes, 1/2 cup, cut in half
Eggs, 4
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

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Saute the pancetta until browned for about 4 minutes. Use the rendered fat combined with olive oil to fry the scallions and fry the eggs.
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Half a cup cherry tomatoes cut in half make a different in this delicious salad.
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Using a big bowl to whisk your dressing to create emulsion is key to a successful salad. Don’t forget to add the oil very slowly as you whisk.
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Fry the eggs for 2 minutes over medium heat, spooning hot oil on the egg whites. Add more oil if necessary.
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And here is our fantastic salad…
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…which looks great…
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…from any angle you look at it.

SOPHISTICATED CULINARY by Lucas Eller