Campo Kale Salad

Ingredients:

Julienne Dino Kale (Lacinto Kale, Calvalo Nero)
Poached Egg
Parmesan Crumble
Kosher Salt
Fresh Pepper

Lemon Garlic Dressing
1.5 oz. fresh lemon juice
1.5 oz. champagne vinegar
4 oz. grape seed oil
4 oz. extra virgin olive oil
2 T chopped garlic
Kosher salt

For the crumble:

1. Heat oven to 300 degrees, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.
2. Whisk dressing ingredients well.
3. In bowl toss julienne kale with salt and pepper. Add dressing and toss well. Add the parmesan crumble and toss again. Place in bowl and top with poached egg.

—Chef Mark Estee of Campo

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