Garden Kale Salad with Warren Pears, Shaved Cauliflower, House Smoked Bacon, Soft Poached Egg, Pecorino and a Honey Dijon Vinaigrette
- 2 bunches black kale, stems removed and roughly chopped
- 2 Warren pears, pit removed, sliced thin and soaked in lemon water
- 1 head radicchio, julienned and kept in ice water to crisp up
- 1/2 cauliflower, stem removed and shaved with mandoline or sliced thin
- 6 slices of thick-cut bacon, chopped in cubes
- 4 cage-free, organic eggs
- 1 cup shaved Pecorino cheese
- 1/4 cup fresh herbs, roughly picked—tarragon, dill, parsley, chives
- Honey-Dijon Vinaigrette (recipe below), to taste
Put the bacon on a sheet tray and bake at 350° F until lightly crispy. Remove from oven, drain out bacon fat and set aside. Next, toss the shaved cauliflower in good olive oil, salt and pepper and bake at 350° F for about 6 minutes. You want it still crunchy. Set that aside.
Put water with a little vinegar and salt into a pot and bring to a simmer. Meanwhile, sauté the cooked bacon in a little of the bacon grease or olive oil for just a second to crisp back up. Then add the kale with salt and pepper and stir with spoon just until slightly cooked. Remove kale and bacon from heat and throw into a mixing bowl.
Crack your eggs and drop whole eggs into the simmering water carefully so not to break. While eggs are simmering, add the shaved pears, cauliflower, herbs and mustard vinaigrette to the bacon and kale and toss lightly.
Plate the salad on each plate and drizzle some of the viniagrette around the outside. Top with shaved Pecorino cheese, then a poached egg. Serve immediately with the 2011 Westerly Côte Blonde.
— recipe courtesty of Executive Chef Matthew Johnson