You will find this dressing recipe can be used for many different salads, but we particularly like it in combination with the kale, avocado and eggs. My family will tell you I am not much of a salad eater, but I do love kale and the hint of lemon and Worcester Sauce brightens this tasty dish, and isn't everything better with Avocado and bacon? Give it a try and let us know what you think.
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, peppers- 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 1/4 cup of the 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 remaining cheese with ¼ cup dressing.
- Place avocados in last and gently toss.
|*CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.|