Kalette Caesar Salad
Cook Time 30 minutes
2 tbsp extra virgin olive oil
320g kalettes, leaves picked
2 large handfuls of fresh breadcrumbs
2 rashers of bacon, finely chopped
1 clove garlic
25g Parmesan, finely grated
1 tsp Dijon mustard
2 whole eggs + 1 egg yolk
1½ tsp red wine vinegar
220ml grapeseed oil
Salt and pepper
Place the whole eggs in a pot of cold water and bring to the boil. Boil for 3 minutes before refreshing under the tap. Then peel and reserve for later.
Heat olive oil in a large pan over a medium heat and add the breadcrumbs. Coat in the oil and then cook the bread for 4-5 minutes or until golden and crunchy. Drain on paper towelling. Repeat the process for the bacon.
For the dressing, blitz the anchovies, garlic, Parmesan and mustard in the blender. Now add the egg yolk. With the motor running, slowly drizzle in the grapeseed oil. Once thick and creamy, add the vinegar and season with salt and pepper to taste.
Toss the kalette leaves with the 1/2 the crispy bread crumbs and bacon and then mix through the dressing. Top with more bacon and breadcrumbs and soft boiled eggs cut in half.