Kale Salad with Dill Vinaigrette

For the salad:

• 2 bunches of lacinato kale, stems removed and chopped (about 6-8 cups)
• 2 eggs
• ½ cup grated Pecorino Romano, grated, plus more to top

For the roasted tomatoes:

• 1 lb grape or cherry tomatoes
• 1 tbsp Brightland Alive Extra Virgin Olive Oil

For the Sourdough Croutons:

• 2 slices crusty sourdough bread, cut or ripped into 1-inch chunks
• 1 tbsp Brightland Alive Extra Virgin Olive Oil

For the Marinated Shallots:

• 1 shallot, thinly sliced
• 1/3 cup red wine vinegar
• 1/2 tsp oregano

For the Dill Vinaigrette:

• 1 tbsp Dijon mustard
• 2 cloves garlic, finely chopped
• 1/2 tsp Brightland honey
• 1 tbsp chopped dill
• 3 tbsp Brightland Alive Extra Virgin Olive Oil
• 4 tbsp Brightland Parasol Champagne Vinegar
• 1/4 tsp salt

1. Preheat oven to 375 F. Start by preparing the roasted tomatoes and sourdough croutons. In a small baking dish, add the tomatoes, 1 tbsp olive oil, and a pinch of salt, and mix together. In a separate small bowl, mix together bread pieces and 1 tbsp olive oil. Add to a parchment paper lined baking sheet in an even layer.
2. Transfer the tomatoes and bread to the oven, and bake for 15-20 minutes, flipping the croutons halfway through. Once croutons are golden and crispy, remove them from the oven. Turn the oven up to 425 F, and then bake the tomatoes for an additional 15-20 minutes or until soft and wrinkly.
3. While everything is baking, marinate your shallots by adding shallots, red wine vinegar, and oregano to a bowl. Mix until everything is coated in the vinegar, and set aside.
4. Prepare your soft boiled eggs by bringing a small pot of water to a boil. Add the eggs, and set your timer for 6 ½ minutes. Prepare a small bowl with ice water, and then when eggs are done cooking, immediately submerge them in the ice water to cool. Let cool for 5-10 minutes, peel carefully, and then cut into quarters.
5. Add kale to a medium bowl, and drizzle with olive oil and add a pinch of salt. Massage with your hands to soften the kale and break down the fibers. Add the Pecorino Romano, and toss.
6. To make the dressing, whisk together ingredients in a small bowl or jar until smooth.
7. Transfer kale to bowls and top with croutons, cooled cooked tomatoes, and marinated shallots. Finish off with the soft-boiled egg and dill dressing. Top with extra Pecorino Romano, if desired.