This recipe comes from the kitchen of Executive Chef Reid Owen from our Easton Porter Group sister property Red Pump Kitchen. Serves 4.


For the Salad

1 fresh or day-old baguette
½ cup olive oil
Coarse kosher salt, to taste
8-10 ounces curly kale, thick stems removed
Cesar dressing, to taste (recipe follows)
1 pint Cherry tomatoes, halved
4 quarts water
2 tablespoons distilled white vinegar
4 whole large eggs
2 tablespoons white vinegar
4 ounces Parmesan (whole, not grated)


Preheat oven to 350ºF. Tear baguette into rustic, bite-sized pieces and toss in olive oil. Season with salt and pepper and toast in oven until crunchy and golden brown, about 5-10 minutes. Remove from oven and allow to cool.

Tear or alive kale leaves into bite-sized pieces. Wash thoroughly, spin dry in a salad spinner, and set aside.

Line a plate with paper towels and set next to the stove. In a deep saucepan, bring 4 quarts of water to a boil over medium heat. Meanwhile, crack 1 large egg into a small ramekin. Reduce the heat until the water is barely moving, then add vinegar. Use the handle of a wooden spoon to quickly stir the water in one direction, creating a smooth whirlpool. Carefully drop the egg into the center of the whirlpool. The swirling water will help keep the egg whites from spreading out in the pot. Allow to poach for 3-5 minutes, until the whites are set but the yolk is still soft (the water should be just below a simmer). Using a slotted pan, remove the egg and place on the towel-lined plate. Repeat with remaining eggs.

In a large bowl, combine kale, croutons, and cherry tomatoes. Add enough dressing to lightly coat the entire salad, taking care not to over-dress. Taste and season with salt and pepper if necessary. Divide onto four plates. Using a vegetable peeler, garnish each plate with freshly shaved Parmesan. Top each salad with an egg and serve immediately.

For the Caesar Dressing

3 egg yolks
Juice of 2 lemons
2 cloves garlic, very finely chopped
6 Spanish white anchovies
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire
2 cups canola oil
Freshly ground black pepper, to taste
1 ½ cups finely grated Parmesan


Add egg yolks, lemon juice, garlic, anchovies, Dijon mustard, hot sauce, and Worcestershire to a blender. Process until smooth and creamy. With the blender running, slowly add 2 cups of canola oil until emulsified. Season with lots of black pepper (taste for salt, but it shouldn’t need it). Transfer dressing to a large mason jar or bowl and fold in finely grated Parmesan. Cover and keep for up to 5 days.

Pairs well with our 2016 Cabernet Franc.

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