Kale aux Lardons with Soft-Steamed Eggs

This is an updated version of the bistro classic frisee aux lardons, but employing the more modern darling of the sturdy greens world, kale. Don’t let anyone tell you that kale is “so last year.” There’s a reason there are so many kale salads out there in the world and several in this book. Kale holds up for hours once dressed, making it absolutely perfect for my style of casual entertaining, and it is almost universally liked. If you can find a tender, leafy kale like red Russian or any other young and tender kale, use it; otherwise shred larger leaves into thin ribbons. It’s a substantial and satisfying salad to add to a buffet or family-style meal with other dishes, or it can stand alone for lunch or brunch. You also could serve this salad with an egg on each plate.

Serves 4

3 tablespoons extra-virgin olive oil

2 slices whole grain bread, cut into 2- to 3-inch long batons

6 ounces (about two ¼-inch-thick slices) slab bacon, cut into ¼-inch-thick pieces

1 small shallot, minced

½ cup low-sodium chicken stock

2 tablespoons red wine vinegar

1 tablespoon grainy mustard

Salt and freshly ground black pepper

½ bunch (6 ounces) tender leafy kale (such as red Russian), stems removed and leaves torn (about 4 cups total)

4 large eggs, cold

In a medium skillet, heat 2 tablespoons of the oil over medium-high heat. Add the bread batons and cook, tossing frequently, until well browned and crisp, 10 to 12 minutes. Transfer to a plate and set aside.
In the same pan, cook the bacon over medium-low heat for 13 to 15 minutes, until crisp but still soft and juicy. Use a slotted spoon to transfer to a paper towel and set aside to drain.
Pour all but 1 tablespoon fat from the pan. Add the shallot to the pan and cook for 5 minutes, or until softened and translucent. Add the chicken stock and reduce by half, about 5 minutes. Whisk in the vinegar and mustard and bring to a boil. Whisk in the remaining 1 tablespoon oil and season with salt and pepper. Keep warm.
Add ½ inch of water to a medium saucepan and fit the pan with a steamer basket. Bring to a boil over medium heat. Place the eggs in the basket, cover tightly, and steam for 6½ minutes. Transfer to a bowl of ice water and let cool for 1 to 2 minutes, then peel and rinse.
Toss the kale with enough dressing to coat the leaves, season with salt and pepper, add the croutons, and mix thoroughly. Divide among 4 plates and top with the bacon. Tear or cut an egg in half and place on top of each salad. Serve immediately and pass extra dressing on the side.

TIMING TIPS:

Up to 1 day ahead: Wash and dry the kale; shred it if necessary. Store in the fridge.
Up to 1 hour ahead: Cook the bacon and make the dressing; make the toast batons; cook
the eggs.
About 15 minutes ahead: Dress the kale.
At the last minute: Assemble the salads.