Campo Kale Salad
Julienne dino Kale (lacinto kale, calvalo nero)
Egg, poached
Parmesan, crisped and crumbled (see preparation, below)
Lemon garlic dressing (see preparation, below)
Kosher salt
Black pepper
Parmesan crumble:
Heat oven to 300 degrees F, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.
Dressing:
1.5 ounces fresh lemon juice
1.5 ounces champagne vinegar
4 ounces Grape seed oil
4 ounces Extra Virgin Olive Oil
2 tablespoons chopped garlic
Kosher salt
Fresh black pepper
In a small bowl, whisk together all ingredients for dressing.
In bowl toss julienne kale with salt and pepper. Add dressing and toss well.
Add the parmesan crumble and toss again. Place in bowl and top with poached egg.
