4 large Eggs, hard-boiled and peeled using the Negg® egg peeler
¼ cup Lemon Juice
1 large Garlic clove, minced
1 Egg Yolk*
1 Anchovy, smashed
1 teaspoon Worcester Sauce
¾ cup Olive Oil
½ cup Parmesan Cheese, halved
8 cups Kale, cut in fine ribbons
½ cup Pepperoncini, chopped
8 pieces Bacon, cooked
For the Dressing: combine lemon juice and minced garlic in a bowl and let sit for five minutes. Add egg yolk, anchovy and Worcestershire sauce, stir to combine. Slowly add olive oil, constantly whisking to create an emulsion. Once combined, add in Parmesan cheese and salt and pepper to taste.
Shave hard boiled eggs with a grater.
For the Salad: Toss kale, shaved egg, pepperoncini, bacon and cheese with ¼ cup dressing. Place avocados in last and gently toss.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.