1 Bunch Kale
1/2 red onion Minced
1 Pint Cherry Tomatoes Halved
1/2 tin Hearts of Palm diced
1 Handful Pecans Toasted and Chopped
3 strips of Antibiotic & Hormone Free Bacon Pork or Beef
3 free-range, organic eggs Boiled exactly 7 minutes
3 Tbsp Lemon Juice
4 Tbsp Extra Light Extra Virgin Olive Oil
1.5 Tbsp organic honey
1.5 tsp Whole-Grain Mustard
100 gr Dried Organic Cranberries
Salt and Pepper to taste
Set a pot of water over high heat. When the water reaches a rolling boil, gently submerge 3 eggs and start a kitchen timer. Allow the eggs to cook for precisely 7 minutes. Remove the eggs from the water and submerge into a bath of ice water for 5 minutes to stop the cooking process.
Meanwhile, in a nonstick or cast iron skillet, fry 3 rashers of bacon until crispy. Remove from the pan and transfer to a paper towel-lined plate to drain of excess fat. Slice into strips once cooled.
Rinse the Kale and dry very well. Using a knife, trim and discard the lower ends of the kale. Then cut along either side of the central stem that runs the length of the Kale leaf. You should be left with two large leaves of kale and the inner stem. Place one leaf atop the other and roll into a 'cigar' shape. Finely chiffonade the leaves so that you are left with thin ribbons of kale. Return to the stem and give it a fine chop. Proceed until all of the kale has been chopped this way. Transfer everything to a large mixing bowl.
To the kale, add the onion, tomatoes, and hearts of palm.
In a separate bowl, vigorously whisk together the Lemon Juice, Olive Oil, Honey, Mustard and a small pinch of salt and freshly cracked black pepper.
Pour the vinaigrette over top of the Kale salad and toss gently using your hands.
Gently peel the shells of the eggs and cut them in half, exposing the yolk.
To serve, pile the salad in the center of a plate, top with egg, some chopped toasted pecans and a few bits of crispy bacon.