Kale Bistro Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 4 large eggs
  • 1 pound thick-cut bacon
  • 6 cups thinly sliced kale leaves
  • 2 cups thinly sliced radicchio
  • 1 cup cacio e pepe croutons (see Recipe Notes)
  • 1/2 cup basic vinaigrette (see Recipe Notes)

Directions

  1. Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. Remove the eggs with a slotted spoon. Run the eggs under cold water and, once cool enough to handle, gently peel.
  2. Working in batches if needed, place the bacon in a single layer in a large frying pan. Fry over medium-low heat until the bacon is crispy on one side. Flip the bacon with tongs and fry until the second side is crispy. Transfer the bacon to a paper towel-lined large plate and repeat frying if needed. Once cool enough to handle, break the bacon into 1-inch pieces.

  3. Place the kale and radicchio in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

  4. When ready to serve, divide the greens among 4 plates. Top with the bacon and croutons. Place 1 egg on each serving and drizzle with the vinaigrette.

  5. Cacio e Pepe Croutons

  6. 1/4 cup freshly grated Pecorino Romano cheese
  7. 1/4 teaspoon kosher salt

  8. Freshly ground black pepper

  9. 2 tablespoons olive oil

  10. 3 cups day-old bread cubes (about 1 inch)

  11. Mix the cheese, salt, and a few grinds of black pepper in a small bowl; set aside. Cut the bread into roughly 1- inch cubes.

  12. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.

  13. Remove from the heat and transfer to a large bowl. Immediately sprinkle with the cheese and pepper mixture and toss to combine. Serve immediately or let cool completely.

  14. Basic Vinaigrette

  15. ngredients

  16. 3/4 to 1 cup
  17. olive oil, extra-virgin olive oil, or any good-tasting oil
  18. 1/4 cup
  19. good-tasting vinegar or lemon juice
  20. 1/2 teaspoon
  21. salt
  22. 1/8 to 1/4 teaspoon
  23. black pepper
  24. Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1 minced or grated garlic clove, 1/2 to 1 teaspoon grainy mustard, 1 to 2 tablespoons minced herbs, 1 to 2 tablespoons finely grated cheese, 1/2 to 1 teaspoon honey
  25. Measure all ingredients into a bowl, blender, or jar.
  26. Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.
  27. Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.
  28. Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.
  29. Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
  30. Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it’s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.

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