Kale Salad with Poached Eggs, Beans & Warm Bacon-Shallot Dressing

Directions

1. Wash kale, dry thoroughly, remove stems, and slice leaves into thin ribbons; place in a medium bowl.
2. Season the kale with a pinch of salt and massage until it starts to wilt, about 1–2 minutes.
3. Drain and rinse the cannellini beans, then fold them into the kale.
4. Peel and mince the shallot and set it aside in a small bowl.
5. Preheat a skillet over medium‑high heat.
6. Dice the bacon into small pieces.
7. Add the bacon to the hot skillet and cook until crispy, 4–5 minutes; transfer to a paper towel–lined plate and reserve the drippings in the skillet.
8. In a separate medium saucepan, bring about halfway up with water; add a splash of vinegar and bring to a boil, then reduce to a gentle simmer.
9. Gently crack the eggs into two small bowls, then slide them one by one into the simmering water and cook until the whites set and the yolks are still soft, about 2½–3 minutes. Remove with a slotted spoon and set next to the bacon.
10. Return the skillet with the drippings to medium heat; add the olive oil, shallot, and a pinch of pepper and salt. Cook, stirring occasionally, until the shallot is softened, 2–3 minutes.
11. Whisk in the vinegar and Dijon, then scrape up any browned bits from the pan. Pour the warm dressing over the kale and beans and toss to coat.
12. To serve, divide the salad between plates, top with the crispy bacon and poached eggs, and enjoy.