Hands-on: 20 min. Total: 20 min.
Classic salads like Caesar don’t go out of style, but they can certainly
be updated. We swap romaine for lacinato kale and use tangy
buttermilk in place of mayo. A second hit of anchovy in the hot oil
gives the croutons extra savory depth as they toast in the pan.
3½ tablespoons extra-virgin olive oil, divided
2 oil-packed anchovy fillets, drained and divided
3 ounces whole-grain bread, cut into ½-inch cubes (about 1½ cups)
1 garlic clove, finely chopped
½ teaspoon kosher salt, divided
¼ cup whole buttermilk
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon freshly ground black pepper, divided
6 large eggs
1 bunch lacinato kale, stemmed
½ ounce Parmesan cheese, shaved
1. Heat 1½ tablespoons oil in a large skillet over medium. Add 1
anchovy fillet to pan; cook 30 seconds or until anchovy has melted
into the oil, stirring frequently. Add bread to pan; cook 3 minutes or
until browned and toasted on all sides, stirring occasionally. Place
croutons in a bowl. Remove pan from heat (do not wipe out pan).
2. Finely chop remaining anchovy fillet. Add garlic to anchovy on
cutting board; sprinkle with ¼ teaspoon salt. Mash with the side of a
knife to form a paste. Combine garlic mixture, 1½ tablespoons oil,
buttermilk, juice, mustard, and ¼ teaspoon pepper in a small bowl,
stirring with a whisk.
3. Heat remaining 1½ teaspoons oil in pan over medium. Crack eggs
over pan; cook 3 minutes or until whites are set. Remove pan from
heat.
4. Cut the larger kale leaves in half crosswise (leave any smaller leaves
whole). Place kale in a large bowl; massage gently with your hands 1
minute or until slightly wilted. Drizzle half of buttermilk mixture over
kale; toss. Divide kale mixture among 6 plates; top evenly with
croutons, Parmesan, remaining buttermilk mixture, and eggs. Sprinkle
eggs evenly with remaining ¼ teaspoon salt and remaining ¼
teaspoon pepper. Serves 6 (serving size: about 1¼ cups)
CALORIES 208; FAT 14.5g (sat 3.4g, mono 8g, poly 2.2g); PROTEIN 10g; CARB 9g; FIBER
2g; SUGARS 2g (est. added sugars 0g); CHOL 190mg; IRON 2mg; SODIUM 404mg; CALC
103mg
