Kale Caesar Salad with Garlic Croutons & Local Farm Egg

Kale Caesar Salad with Garlic Croutons & Local Farm Egg

1 bunch Tuscan kale, washed and dried 

1  bunch watercress, washed and dried and large stems removed

2 cups of croutons {buy pre-made  or make your own!}

½ cup of Bacon & Onion Jam

3 Farm eggs, cooked, peeled and quartered

1 cup of aioli Meyer lemon dressing (see recipe below)

1 cup of freshly grated parmiggiano reggiano cheese

Salt & Pepper to taste

If kale leaves are large, remove the thick spine and discard into your compost pile. 

Stack the leaves and roll them up like a cigar.

Slice the roll into very, very thin strips, or chiffonade.  

In a large bowl mix Kale, Watercress, croutons and parmesan.  

Pour a quarter to half of the aioli over the greens mixture.

Mix gently with salad forks. 

Serve on individual salad plates/bowls top with a dusting of parmesan and  half of the farm egg. 

Sprinkle the egg with a  pinch of salt and a grinding of black pepper.

Buon appetito! copyright 2011 Alisa Barry