For the Dressing:
1/2 cup mayonnaise or aioli
1/2 cup finely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
1/4 cup garlic infused olive oil
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Kosher salt and fresh grated black pepper
For the Salads:
3 oz kale, cleaned, ribs removed and cut in 1/8 inch thin strips (chiffonade)
1 tablespoon hard-boiled egg, chopped
2 slices Jones Dairy Farm Dry Aged Bacon, cooked, drained and cut in 3/4 inch pieces
2 tablespoons roasted chickpeas*
1 tablespoon shaved Parmesan cheese, for topping
To make the dressing, emulsify all ingredients together using a blender or food processor; adjust seasoning. Cover and refrigerate.(Dressing recipe makes enough for multiple salads).
To make the salad, in medium bowl, toss kale, chopped egg and bacon with 1/4 to 1/3 cup dressing. Plate and top with roasted chick peas, additional cheese and freshly ground pepper.
*To roast chick peas: toss cooked beans in olive oil and/or bacon fatand sprinkle with kosher saltand crushed red pepper; roast at 375°F until lightly browned and crispy. Cool and keep in an air tight container.