Ingredients
- 1/4 cup fresh lemon juice
- 5 anchovy fillets packed in oil, drained
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- 1/2 cup finely grated Parmesan, divided
- Kosher salt and freshly ground black pepper or Santa Maria Seasoning to taste
- 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
- water to poach the eggs
- 2 teaspoon white vinegar
Servings:
Instructions
- Combine the first four ingredients in a blender; purée until smooth. With blender still running, slowly add oil to make a creamy dressing. Season to taste with salt and pepper or Santa Maria seasoning. Cover and chill. Dressing can be made 2 days ahead. Keep chilled.
- Toss kale, dressing and half of Parmesan cheese in a large bowl to coat. Season to taste with salt and pepper or Santa Maria Seasoning.
- Boil water in preparation of poaching eggs; allow five minutes to poach before serving time. Add vinegar to water.
- Poach eggs in boiling water for five minutes.
