Kale salad lyonnaise

Indulge in the exquisite blend of fresh kale, crispy bacon, tangy vinaigrette, and a perfectly poached egg in this delicious Kale Salad Lyonnaise.

Ingredients:

• 1 bunch lacinato kale
• 2 shallots
• 1/2 cup olive oil
• 4 tablespoons red wine vinegar
• salt and freshly ground pepper to taste
• 4 eggs, seperated

Instructions:

1. Wash the kale leaves, remove the center stems, and slice them into 1-inch strips. Pat them dry thoroughly.
2. Make the crispy shallots. Peel and dice the shallots. Heat a wok or pan and add oil. Test with a piece of shallot - if it sizzles, add the remaining shallots and a good pinch of salt. Cook the shallots on medium-low heat, stirring often, until they turn a deep brown color, making sure not to burn them. Remove the shallots with a slotted spoon and set aside. In the shallot-infused oil, mix in the vinegar and heat for a minute. Pour the warm vinaigrette over the kale and mix well. Taste a leaf and season with salt and pepper as needed.
3. Start boiling water in a wide pan for poaching the eggs. Once the water is gently bubbling, poach four eggs following the directions on food52, ensuring the yolks remain runny (they will add extra flavor to the kale salad). You can also poach the eggs in advance and gently reheat them in hot water.
4. Plate the dressed kale, place a poached egg or two on top, and sprinkle with the crispy shallots. Serve and enjoy immediately.

Summary:

• Calories: 1372 kcal
• Fat: 128 g
• Protein: 31 g
• Carbs: 31 g
• Potassium: 1383 mg
• Magnesium: 118 mg