Made an aioli dressing with an egg yolk, extra-virgin olive oil, anchovies, garlic, and a squeeze of lemon.

The key to making an aioli is to add the olive oil very slowly at the beginning, and then whisk, whisk, whisk…you’ll feel like you got a good upper arm workout.  The egg yolk acts as an emulsifier to bind the oil and water together; if you add the oil too quickly, the oil and water will separate.  Making aioli can be a bit tricky at first, but after a few tries you’ll get the hang of it.

By the way, there’s a little bacon in the salad too.  Why not?  Life is just better with bacon.  And a couple of (medium-boiled) eggs; or, cook a minute or two longer for hard-boiled eggs.

Crispy Kale ‘Caesar’ Salad

1 large bunch Lacinato/Dino kale, stems removed, thinly sliced
handful chopped basil leaves
handful chopped mint leaves
handful baby arugula leaves
thinly sliced carrots (used a mandolin)
thinly sliced radish, such as watermelon (used a mandolin)
2-3 medium- to hard- boiled eggs, sliced into wedges
few strips of cooked crispy bacon, roughly chopped
Croutons
Parmesan cheese, finely granted
Crispy kale chips (recipe below)
Caesar dressing (recipe below)
Sea salt and freshly ground black pepper.

Place the greens, herbs, and other vegetables in a large bowl.  Toss with desired amount of dressing.  Season with salt and pepper.  Arrange the egg wedges on top.  Sprinkle the chopped bacon around the bowl.  Top with croutons, grated Parmesan, and crispy kale chips.

Crispy Kale Chips

1 bunch curly kale, stems removed, torn into small pieces
Extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 300 degrees.  Line a baking sheet with parchment paper.

In a large bowl, toss the kale with a little bit of olive oil (about 1 tablespoon) so the leaves are lightly coated.  Season with salt and pepper.  Spread the kale out in a single layer on the baking sheet.  Bake for 20 minutes or so, until crispy.

Caesar Dressing

3 to 4 oil packed anchovies
1 to 2 cloves garlic
1 egg yolk
3/4 cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground black pepper to taste
pinch of cayenne (optional)

Place the anchovies and garlic in a mortar and pound with a pestle to make a thick paste.  Add the egg yolk.  Slowly drizzle in the olive oil, slower at first — drop by drop — until it forms an emulsion.

Continue to add the olive oil in a slow stream, whisking all the while, until thick and creamy.  Add the lemon juice and whisk to combine.  Season with salt, pepper, and a pinch of cayenne.