Ingredients
Scale
Mushrooms
- 2 cups quartered shiitake mushroom caps
- 2 tablespoons olive oil
- Salt and pepper
Croutons
- 2 cups stale bread (cubed)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
Dressing
- 3 tablespoons Dijon mustard
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon anchovy paste (optional)
- 3/4 cups olive oil
- 2 tablespoons water
- Salt and pepper to taste
Assembly
- 8 cups Tuscan kale (tough stems removed, washed and cut into 1/4 inch slices)
- 1 tablespoon butter or olive oil
- 4 eggs
- Sale and pepper to taste
Instructions
- Preheat oven to 400F.
- Line a rimmed baking sheet with foil and add 2 tablespoons olive oil and the mushrooms, salt and pepper. Toss to coat. Bake for 10-15 minutes, until crisp and golden. Remove from over and set aside to cool.
- Place cubed bread, 2 tablespoons olive oil and parmesan cheese on another lined baking sheet. Bake until crisp and golden, about 10 minutes, set aside to cool.
- Combine the garlic, mustard, lemon juice, red wine vinegar, anchovy paste in a blender or food processor and pulse on high until combined. Slowly add olive oil and water, then season with salt and pepper. The dressing should be thick but pourable.
- In a large skillet, add the butter or oil and fry the eggs, sunny side up, covering them to set the yolk.
- Place the kale, mushrooms and croutons in a salad bowl. Add the dressing to the salad and toss well. Plate onto 4 salad plates and top with the fired eggs and freshly ground pepper.
- Category: Main