From Chef Sebastien Archambault

Kale Salad

Recipe Serves: 4

A Note from Chef Archambault:

My kale love story began three years ago when I was living in Los Angeles. This fabulous "mean greens" vegetable is full of chlorophyll, earthy (to keep you grounded) and is certainly good for your health.

To bring a twist and balance to the kale, I use the classic Caesar as a base because of the combination of texture and flavors. Between the flavors of the kale, Bottarga, Parmesan, creaminess of the egg yolk and then combined with the crispiness from the crust, the sunflowers seeds, the fried capers – the dish is filled with everything you need to wake up all your senses and be healthy.

Caesar dressing ingredients

  • 1 ounce anchovies
  • 1 clove garlic
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. white wine vinegar
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • 2 dashes Tabasco
  • 2 egg yolks
  • 1 cup grapeseed oil
  • ¼ cup olive oil
  • 1 cup grated Parmesan cheese
  • 2 Tbsp. water

Caesar dressing instructions

Place all ingredients except for oils, cheese and water into a blender. Blend until smooth and then slowly stream in oils and water. Mix in cheese at the end and season to taste with salt and pepper.

Breaded poached eggs ingredients

  • 1 cup distilled vinegar
  • 5 eggs
  • Flour for dredging
  • 1 tsp. panko mixed in blender until smooth
  • ½ tsp. grated Parmesan cheese

Breaded poached eggs instructions

Bring 4 quarts of water to a simmer and add vinegar. Crack 4 eggs into water and poach until the whites have set, but the yolk is still runny, about 3 minutes. Remove with a slotted spoon and place in a bowl of ice water until the eggs are completely cold. Drain and place on paper towels to dry.

Beat the remaining egg. Mix the panko and Parmesan together. Bread each poached egg by dredging with flour, dipping into the beaten egg and rolling in the panko and Parmesan mixture. Refrigerate until ready to make the salads.

Kale Caesar salad ingredients

  • Oil for frying
  • ¼ cup capers
  • 4 breaded poached eggs
  • 1 lb. thinly sliced Tuscan kale
  • 1 lemon, cut into ¼ inch segments
  • ½ cup Caesar dressing
  • ¼ cup toasted sunflower seeds
  • ½ cup grated Parmesan cheese
  • Bottarga (can be found at specialty markets or online; can be replaced by trout roe, salmon roe or white anchovies)

Kale Caesar salad instructions

Heat oil to 350 degrees. Dry the capers on paper and fry for one minute until crispy. Let chill. Deep fry breaded poached eggs for 1 minute, until the breading is nicely toasted and the egg is just warmed through. Remove from the oil and season with salt and pepper.

Mix together the kale, lemon segments and Caesar dressing. Season with salt and pepper to taste. Split mixed kale between 4 bowls. For each bowl top with 1 tablespoon crispy capers, 1 tablespoon sunflower seeds, grated Parmesan and grated Bottarga. Place one egg on top of each salad.