White wine and tuscan kale caesar salad with crispy shiitakes

Indulge in the flavors of a white wine-infused caesar salad, featuring crispy shiitake mushrooms and hearty tuscan kale. A culinary delight!

Ingredients:

• 2 cups quartered shiitake mushroom caps
• 2 tablespoons olive oil
• Salt and pepper
• 2 cups stale bread (cubed)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 2 cloves garlic
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon anchovy paste (optional)
• 3/4 cups olive oil
• 2 tablespoons water
• Salt and pepper to taste
• 8 cups Tuscan kale (tough stems removed, washed and cut into 1/4 inch slices)
• 1 tablespoon butter or olive oil
• 4 eggs
• Sale and pepper to taste

Instructions:

1. Preheat the oven to 200 °C.
2. Cover a baking sheet with foil and drizzle 2 tablespoons of olive oil over the mushrooms. Sprinkle with salt and pepper. Mix well to coat the mushrooms. Bake for 10-15 minutes until they become crispy and golden. Take out of the oven and let them cool.
3. Spread cubed bread on another baking sheet lined with foil. Drizzle 2 tablespoons of olive oil and sprinkle parmesan cheese over the bread. Bake until it becomes crispy and golden, about 10 minutes. Let it cool down.
4. In a blender or food processor, combine garlic, mustard, lemon juice, red wine vinegar, and anchovy paste. Blend until smooth. Gradually pour in olive oil and water while blending. Season with salt and pepper. The dressing should have a thick but pourable consistency.
5. In a large skillet, melt the butter or heat the oil. Crack the eggs into the skillet and cook them sunny side up. Cover the skillet to cook the yolks just until they set.
6. In a salad bowl, combine kale, mushrooms, and croutons. Pour the dressing over the salad and mix well. Divide the salad onto 4 plates and place a fried egg on top of each serving. Finish with freshly ground pepper.

Summary:

• Calories: 284 kcal
• Fat: 28 g
• Protein: 3 g
• Carbs: 9 g
• Potassium: 408 mg
• Magnesium: 27 mg