Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don't worry if it feels like you don't have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.
1 large egg (refrigerator-cold)
2 cups chopped Lacinato kale
1/2 cup halved grape tomatoes
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons cider vinegar
1/8 teaspoon kosher salt
1 bacon slice, cooked and crumbled
1/8 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Bring a small saucepan of water to a boil. Add cold egg; reduce heat until water is simmering, and cook for 6 minutes. Drain and rinse with cold water. Peel egg, and set aside.
Combine kale and tomatoes in a bowl. Drizzle with oil and vinegar, and sprinkle with salt; toss to coat. Top with bacon. Carefully cut egg in half. Top salad with egg; sprinkle with pepper.