Oct 29, 2012
This hearty Caesar salad with crispy prosciutto, eggs and kale is perfect dinner fare. Top with lots of finely grated Parmesan.
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon juice
1 to 2 garlic cloves, chopped, for salad dressing
1 tsp. anchovy paste or 3 to 4 anchovies, chopped
1 tbsp. Dijon mustard
3 tbsp. Greek yogurt
Salt and freshly ground pepper, to taste
1 small head romaine, chopped
1 small head dinosaur kale or 1/2 head regular kale, thick ribs removed, finely chopped
9 slices proscuitto
Extra virgin olive oil, as needed
6 thick slices whole grain country style bread
1 garlic clove, for crostoni
Freshly grated Parmesan, to taste
Lemon wedges, for garnish
Add garlic and anchovy fillets to bowl. Mash with fork to a paste. Add Dijon, lemon zest and juice and olive oil. Whisk to combine. Whisk in yogurt and season with salt and pepper. Taste and adjust for seasoning.
Add eggs to saucepan. Cover with water. Bring to boil. Cover and turn off heat. Let cook for 6 to 7 minutes. Drain and cover with cold water. Peel eggs and cut in quarters.
Add 1 tbsp. olive oil and proscuitto to pan over medium heat. Cook until crispy, about 3 to 4 minutes.
To make crostoni: Add bread to toaster or toast under broiler. Toast until golden brown. Rub with garlic clove and drizzle with olive oil.
Add romaine, kale and dressing to bowl. Toss to combine. Add salad to platter. Top with crostoni, eggs, crispy prosciutto, and lots of freshly grated Parmesan. Garnish with lemon wedges.
Yield: 6 servings.