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Kale Bistro Salad

 I love this meal!  It's super easy, hearty, and easily be a light supper.



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 
  • 1/2 cup basic vinaigrette
Croutons:
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cups day-old bread cubes (about 1 inch)
Basic Vinaigrette:

3/4 to 1 cup EVOO
1/4 cup vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
I like to add minced shallots or garlic and sometimes some grainy dijon mustard.

INSTRUCTIONS

  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.


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