• Monday, October 23, 2017

Kale Frisee Salad

Falling for Kale
By , Food Contributor
October 1, 2014

The beauty of cooking is the ability to take a classic, like the quintessential French Salade Lyonnaise, and amp up the taste buds with an unexpected ingredient.  Traditionally served with frisee lettuce, lardons, poached egg and croutons, our food fashion forward version uses the ultra-trendy Kale. Take the time to toast a baguette to scoop up the deliciously runny egg yoke, and serve alongside tomatoes, in the form of a Bloody Mary of course. 

Kale Salade Lyonnaise

Ingredients

1 ½ pounds kale, stems and vein removed, chiffonade, about 10-12 cups

1 medium red onion, thinly sliced

½ pound bacon, center cut thick, cut into 1 inch pieces

1 small French baguette, 8 slices, toasted, rubbed with garlic and extra virgin olive oil

2 garlic cloves, whole, peeled to rub bread

4 eggs, fresh

2 tablespoons champagne vinegar

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

 

Directions

Pre-heat oven, turn oven broiler on high for toasting baguette.

While oven is heating, in a 3 quart stockpot, add 1 quart water and heat over medium-high. Bring water to a boil, and then reduce heat to low, let water simmer.

In a sauté pan, heat over medium-high and layer pan with bacon slices and cook until crisp. Remove bacon from pan and drain on a paper towel, set aside.

Cut the baguette into 8, 2 inch thick slices on the diagonal. Rub each side with a garlic clove and brush with olive oil. Place sliced bread on a sheet tray, transfer to oven and toast until golden brown and crisp. Remove from oven set aside.

In a small mixing bowl, add Dijon mustard, vinegar and stir.  Gradually add olive oil to emulsify. Season vinaigrette with salt and black pepper. In a large mixing bowl add cut kale, onion slices and bacon pieces. Drizzle with vinaigrette and gently toss salad. Divide salad equally among four plates.

Poach eggs.

Set mess strainer over a small bowl. Crack egg into strainer; let the excess water drip out. Gently slide egg from strainer into simmering water.  Repeat with remaining three eggs. Cover pan with lid and turn off heat; let all 4 eggs cook for exactly 4 minutes. Using a slotted spoon remove one egg at a time, let water drain and place in center of kale salad. Repeat with remaining three eggs.

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