Grilled Black Kale Caesar Salad
Grilled Black Kale Caesar Salad
Chef Kai
Grilled Black Kale, Garlicky Lemon Dressing, Grilled Sourdough Croutons, Grilled Back Bacon, Local Parmesan Cheese, Medium Boiled Egg,
Ingredients
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1/2lb Black Kale (left whole, woody stalk end removed, about 1" worth)
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4 Slices Back Bacon
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2 Slices Sourdough Bread
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2 Eggs
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1/2 Cup Shredded Parmesan Cheese
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1/2 Cup Extra Virgin Olive Oil
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2 Cloves Garlic
Juice of 1 Lemon
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1/4 Cup Garlic Mayo
Salt and Pepper
Directions
Preheat your BBQ to medium high heat
Lightly oil the kale and season with salt and pepper
Lightly oil the Sourdough and season with salt and pepper
In a large mixing bowl, add the garlic mayo, lemon juice, 1/4 Cup shredded Parmesan and one clove of garlic (minced). Whisk to incorporate and season with salt and pepper ( I like lots of Black Pepper!)
Grill the back bacon for 1-2 minutes aside, looking for nice grill marks
Grill the Sourdough bread until crispy and you see char marks.
Grill the Black Kale for 1-2 minutes aside, again, we are looking for nice char marks but not burnt!
Fill a small sauce pot with water and bring to a boil, once the water is boiling, add your eggs (gently) and boil for 7-8min. Dump hot water out and run cold water on the eggs until cool.
Rub the sourdough toast with the remaining garlic clove. Cut up the sourdough into 1" cubes or tear into croutons.
Slice your back bacon into thin strips
On a serving plate, spoon some of the caesar dressing on the bottom of the plate and spread out with the back of a spoon. Add your grilled kale and build a nice little pile.
Spread out the croutons and back bacon across the plate. Spoon more dressing all over. Sprinkle with remaining parmesan cheese.
Peel the boiled egg and cut in half, lay on top of the salad.
Add extra cracked black pepper and a squeeze of lemon juice. Season with salt if needed.
Recipe Note
Add grilled chicken breast or prawns to make it a complete meal!
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