I don't normally beg, and definitely not for kale. However, since consuming the Kale Salad w/ Bacon Vinaigrette, Dried Cherries & Poached Egg at Napa & Co. I've been begging Stephanie to get me the recipe...literally.
Why all the begging you ask? Chef Arik Bensimon's Kale Salad is simply a superior way to eat kale and I now want to eat it every day. It's the perfect balance between super healthy (the kale) and indulgent (tiny morsels of bacon and dried cherries). It's both crunchy (pistachios) and smooth (the dressing is like crack) It's sweet and salty. A perfectly cooked poached egg sits right on top and makes it a complete and satisfying dish...not just salad. On a recent trip to Napa, every person at the table who ordered the kale salad wanted to order it again. Need I say more? When was the last time you begged for kale?
Napa & Co's Kale Salad w/ Bacon, Dried Cherries & Poached Egg
Ingredients for Dressing:
1/2 cup Bacon diced
1/4 cup Sherry Vinegar
1 cup Heavy Cream
salt and pepper
Ingredients for Salad:
1 pound Kale (Tuscan or mixed)
3 tbsp Pistachios
Dried Cherries to taste
1 Duck or Chicken Egg
Directions for Dressing:
Render out the bacon until crispy. Discard bacon fat, but set aside a bit of the bacon fat for later.
Degalze the pan with the sherry vinegar.
Add heavy cream to pan. Reduce by half.
Add salt and pepper
Directions for Salad:
Tear up Kale into bite sized pieces
Roast pistachios @ 350 degrees until toasted
Slice thin shallots (with Mandolin slicer if possible)
Coat shallots in Wondra flour (or very fine flour) Shake off excess flour and deep fry until golden.
Toss Kale with salad dressing, dried cherries and toasted pistachios. Layer poached egg on top of salad, followed by fried shallots.