Kale Caesar Salad with Egg Recipe

Enjoy without any risk using a good egg pasteurized eggs!

Kale Caesar Salad with Egg Recipe

Topping your salad with an egg is the perfect way to add protein.

INGREDIENTS
1 bunch of kale, stems removed and leaves thinly sliced
1/2 cup salad dressing (see recipe below)
1/4 cup grated Parmesan cheese, plus extra for garnish
1 cup croutons (homemade or store-bought)
A good egg™ Pasteurized Shell Eggs any way you like it (even raw!) to top your salad
Optional: grilled chicken breast or cooked shrimp for added protein

INSTRUCTIONS
Prepare the Kale:

  • Wash the kale leaves thouroughly and pat them dry with a clean kitchen towel.
  • Remove the tough stems from the kale leaves and thinkly slice the leaves into bite-sized pieces. 

Massage the Kale:

  • Place the sliced kale in a large salad bowl.
  • Drizzle a small amount of olive oil over the kale leaves. 
  • Using your hands, massage the kale leaves for 2-3 minutesuntil they become tender and drak green in color. This helps to break down the tough fibers and enhance the flavor.

Assemble the salad:

  • Add the grate Parmesan cheese and croutons to the bowl with the massaged kale.
  • Pour the prepared Caesar dressing over the kale, Parmesan, and croutons.
  • Toss the salad gently until all the ingredients are evenly coated with the dressing. 
  • Prepare your pasteurized egg any way you like it.
  • Once your salad is plated, top with a good egg™.

 

Caesar Salad Dressing Recipe

INGREDIENTS

1/4 cup mayonnaise
1/4 cup Creme Fraische (sour cream or Greek yogurt are good substitutes)
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste

INSTRUCTIONS

  • In a small bowl, whisk together the mayonnaise, grate Parmesan cheese, lemon juice, Dijon mustard, and minced garlic until well combined.
  • Season the dressing with salt and pepper to taste.
  • Adjust the consistency of the dressing by adding a little water if it’s too thick.
  • Use immediately or store in an airtight container in the refrigerator for up to one week. 

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