Type: Salad
Prep Time: 25 min.
Cook Time: 7 min.
Ready in: 32 min.
Servings: 4
The bold flavors of Caesar salad with a luscious jammy egg make this a satisfying lunch. Add grilled chicken or salmon for a dinner entrée.
Directions
Bring a medium pot of water to a boil on high. Prepare an ice bath in large bowl, set aside.
Lower eggs into the boiling water and cook 7 min. With a slotted spoon, transfer eggs from boiling water to ice bath. Let cool completely.
Finely grate one-third of the Beemster Classic and add to a blender or food processor, along with the mayonnaise, garlic, anchovies, Dijon, and 1 tbsp water. From lemons, squeeze 3 tbsp juice and add to blender. Purée until smooth. Pulse in the oil until emulsified. Season with salt and pepper.
Toss the kale with the dressing in a large bowl. Let stand 15 min. Using a vegetable peeler, shave remaining Beemster Classic over salad. Add the croutons and toss to combine. Divide among 4 serving plates.
Carefully peel and halve eggs. Place on top of salad. Season eggs with salt and pepper.
Ingredients
4 oz (113 g) Beemster Classic, divided
1/4 cup (55 g) mayonnaise
2 small cloves garlic
3 anchovy fillets
2 tsp Dijon mustard
1–2 lemons
6 tbsp olive oil
4 large eggs
1 large bunch kale (about 8 c / 510 g), washed and chopped or torn
1½ cups (60 g) croutons
