Also from Langdon Hall, this is a great version of Caesar salad. I also made it with escarole. (For a gluten free version use corn chips instead of croutons.)
Makes 4 servings
1. Blend cashews, garlic, vinegar, lemon juice, salt and mustard in food processor. Add oils slowly to form an emulsion. Taste and season with salt or lemon juice. Reserve.
2. Add eggs to a pot of boiling, salted water. Cover, remove from heat and let stand 12 minutes. Place eggs in ice water. Peel and reserve.
3. Cook bacon until crisp. For the croutons toss with a little oil, salt and pepper. Bake in a preheated 350F oven for 10 to 15 minutes until crisp.
4. Toss kale with dressing. Arrange on serving plates. Top with halved eggs, bacon, croutons and cheese.