Oooh sounds so fancy, Lacinato kale or I could've called it Dinosaur kale, you pick! This kale variety has many names. One of my favorite restaurants to eat at, at The Domain is North. It's traditional italian food with a modern twist. I order their Tuscan Kale (pancetta, gorgonzola, tomatoes and eggs) every time. The last time I was there, which it's been awhile, I remember looking at the salad and saying to myself, I can make this.

And so I did, well sort of. I used bacon instead of pancetta and left out the gorgonzola. I have no idea what they used for the vinaigrette, but I chose to use my favorite from Central Market, lemon-garlic. Another thing, what I like most about the lacinato kale, if you haven't had it before, it has a more delicate, tender leaf than the standard kale and its curliness.

Please please please, if you have a food processor this would be the time to use it. This salad requires a little elbow grease, but it's so worth it.


Inspired by North's Tuscan Kale

Serves 2 to 3


  • 3 large eggs, hard-boiled and crumbled

  • 3 thick-cut bacon strips, fried and crumbled

  • 1 bunch organic lacinto kale, chiffonade

  • 2 tablespoons bottled lemon-garlic vinaigrette (I used Central Market's)

  • 1/2 cup grape tomatoes, halved

  • Salt and fresh cracked black pepper


<boiling the eggs>

  • Place eggs in a single layer in a saucepan.

  • Cover eggs with cold water an inch over the top of the eggs (about 3 inches of water).

  • Bring to a rolling boil over medium-high heat.

  • Boil for about a minute.

  • Remove pan from heat.

  • Cover pan and rest for 15 to 18 minutes.

  • Drain and add cold water and ice cubes.

  • Let cool, at least 10 minutes; then peel.

  • Place eggs in the food processor, and pulse till crumbled.

  • Place in a bowl and set aside.

<frying the bacon>

  • Lay the bacon in a saute pan over medium heat.

  • Fry until crispy.

  • Line a plate with paper towels, and drain bacon.

  • Let cool completely.

  • Place strips in the food processor, and pulse till crumbled.

  • Set aside.

<preparing the lacinato kale>

  • Cut out the center rib/stem and discard.

  • Cut kale crosswise into thin slices (chiffonade), work in batches.

  • Add kale to a large bowl.

  • Add the lemon vinaigrette to the kale, and gently toss.

<making the salad>

  • Add the tomatoes, eggs and bacon to the bowl of kale with lemon vinaigrette.

  • Toss till thoroughly combined.

  • Season with salt and fresh cracked black pepper.

  • Serve.



  • Eggs can be cooked 1 day ahead.

  • Lacinato kale is also referred to as Tuscan kale and Dinosaur kale.

  • While the eggs are boiling and the bacon is frying start preparing the lacinto kale.

  • Put your eggs in the food processor first, then remove; and add the bacon.

  • If you don't have a food processor, not to fret, use your knife and chop away.

#food #recipes #saladsdressings #cheeseeggs #vegetarian

follow me

  • Instagram B&W
  • Twitter B&W
  • Pinterest B&W

featured posts

Posts Are Coming Soon
Stay tuned...

recent posts

search by tags

No tags yet.

sweet on