Egg & Bacon Kale Caesar Salad | Louisiana Egg Commission

Egg & Bacon Kale Caesar Salad

Ingredients

For the dressing: COMBINE lemon juice and minced garlic in a bowl and LET SIT for 5 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 of dressing. SLICE avocado and LAY on top.

For easy peel hard-boiled eggs, try this method.
Alternatively, after letting lemon juice and garlic sit, combine egg yolk, anchovy, Worcestershire sauce and pulse to combine. Then stream in olive oil.
When separating egg white from yolk, use three-bowl method, one bowl to crack over, one bowl for whites, and one for yolks. For this recipe, crack egg yolk into a separate bowl before attempting to add into lemon juice and garlic.
To eliminate risk and ensure food safety, use egg yolk from pasteurized shell egg, or adapt recipe to add a cooking step for the egg yolk with these: https://incredibleegg.wpengine.com/egg-nutrition/safe-food-handling-tips/#8.
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of calcium and iron