We leave out the anchovies for a kid-friendly take on classic Caesar salad. Instead of romaine, we use dark, bumpy lacinato kale leaves; a quick massage makes them perfectly tender. And instead of adding raw egg to the dressing, we add a soft-boiled egg to each serving so the yolk can run over all. A grill pan is a worthy addition to your kitchen for getting quick, chargrilled flavor without having to cook outdoors. Use it to toast the baguette slices and mellow the fresh red onion wedges.
How to Make It
Bring a large saucepan filled with water to a boil. Carefully add eggs; cook 7 minutes. Plunge eggs into a bowl filled with ice water; let stand 3 minutes. Peel and halve.
Combine kale, 1 tablespoon juice, and oil in a large bowl; massage by squeezing and tossing the kale mixture 1 minute or until slightly wilted.
Combine remaining 1 tablespoon juice, mayonnaise, 2 tablespoons water, salt, pepper, and garlic in a bowl. Stir in 2 tablespoons cheese. Add mayonnaise mixture to kale mixture; toss.
Heat a grill pan over medium-high. Coat pan with cooking spray. Add onion and bread slices to pan; cook onion 4 minutes on each side and bread 2 minutes on each side. Separate onion wedges into pieces, if desired.
Divide kale mixture among 4 bowls. Top evenly with egg halves, red onion, bread, and remaining cheese.
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