Recipe by Emma Haberman
Few things make me feel as instantly healthy as kale. The curly green is high in calcium and vitamins, and is a great metabolism booster. As a base for a salad, kale maintains its structure and almost never gets soggy, even when left in dressing overnight. Its unique texture and flavor lends itself perfectly a simple salad topped with creamy vinaigrette, Parmesan and a healthful poached egg.
Poaching an egg requires attention and patience, but is relatively simple. The most important steps are keeping the yolk intact, and making sure that the white completely wraps around the yolk before it sets. Pouring a dash of vinegar into the water and using the freshest eggs you can find will help the eggs keep their round shape as they boil. The salty bacon, zesty lemon and spicy shallots combine to make an easy refreshing salad that keeps well overnight for a leftover lunch.
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Photos: Emma Haberman
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4 cups of kale, finely chopped
5 strips of bacon
3 tablespoons of Parmesan cheese, grated
Leftover bacon grease
1 lemon, juiced
3 teaspoons of your favorite mustard, preferably with some kick
3 teaspoons apple cider vinegar
1/2 shallot, finely chopped
Freshly ground pepper
- Cook the bacon in a large, hot skillet. When bacon is crispy, set strips on a paper towel-lined plate. Crumble the bacon into pieces when it’s cool enough to touch. Reserve the rendered bacon grease for vinaigrette.
- Poach the eggs one at a time. Fill a small pot with 3-4 inches of water and heat until bubbles form, but water is not boiling. Add a drizzle of white vinegar. Crack one egg into a shallow bowl, and gently drop it into the water making sure not to break the yolk. Immediately agitate the water with a spoon so that the egg whites fold around the yolk. Let cook for 3-4 minutes, taking care not to overcook the yolk. Repeat with the second egg.
- Meanwhile, whisk the vinaigrette ingredients together in a small bowl.
- To assemble the salad, toss the kale in a large bowl with the vinaigrette and Parmesan. Separate into two bowls and top each with crumbled bacon and a poached egg. Grind fresh pepper over the salad.