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

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