This version of a classic salad features superfood Tuscan Kale with a light anchovy dressing and is topped with a poached egg. It’s super quick and easy to whip up and I love substituting romaine for Tuscan Kale—one cup of the nutritious dark, leafy green provides more than 100 percent of the daily value (DV) of vitamins K and A, and 88 percent of the DV for vitamin C! The poached egg is not only a genius way to sneak in protein, but the yolk provides a perfectly gooey decadence when paired with steak—which is also quick and easy to prepare! Enjoy.
Photography by Aaron R. Thomas, styled by Food That Looks Good. Flatware, silverware and napkin from Jack Thomas At Home, “Your Darkness Is Shining” polyurethane on canvas by Aaron R Thomas.
- 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
- 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.
Serve each Tuscan Kale Caesar Salad With Poached Egg
Garnish with remaining 1/4 cup Parmesan, salt and pepper or Santa Maria Seasoning.
Notes for perfect poached eggs:
- Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan.
- Always deliver the eggs to the pan with a custard cup, small ramekin or large spoon—avoid cracking eggs directly into the pan.
- When using a non-stick skillet cook in no more than 1-inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3-inches of water.
- Always acidulate the poaching liquid with either vinegar or lemon juice (1 teaspoon per each cup of water).
- Bring liquid to a boil and carefully add eggs. Let it poach: Turn off the heat, cover the pan and set your timer for 5-minutes. Don’t peek, poke, stir or accost the egg in any way.
- Timing is everything. And it depends on preference and how many eggs are cooked at a time. I like my yolks runny so I cook four eggs for 5-minutes, depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg.
- Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8-hours, then reheated in hot water. Do not re-boil.
Thank you Acne! More recipes coming soon! Love, Lady Holiday
So glad to hear Pat! It’s a fave in our home 🙂
Thank you and glad you enjoy the site. Love, LH