This kale is amazing, it can be cooked or eaten raw. But the ribs of the kale make it perfect for holding the creamy dressing. This rich dish turns the raw food into something very hearty. —The Perennial Plate
For the dressing: In a food processor, combine the feta cheese, vinegar, garlic, egg yolk and honey and blend. Slowly add the grapeseed oil with the food processor running until it is emulsified. Add the olive oil and salt accordingly. You don't want it to be too thick. Add a little water so it is more of a salad dressing consistency, not mayo. You can also loosen it with more vinegar if it is not acidic enough for you. Add the sage at the end for a flecked green look and further depth of flavor.
For the eggs: Cover the eggs with cold water in a sauce pot. Bring to a boil then shut off the heat, cover the pot and wait for 10 minutes. After 10 minutes, submerge the eggs in ice water. Wait another 10 minutes then peel the eggs and slice or mince them.
For the bacon: I used a chili cured bacon, but you can use what ever you want. Cook the bacon until crispy (rendering out the fat), then chop into small pieces.
Remove the stems from two bunches of kale. Tear into bite size pieces. Toss the kale in the dressing and garnish with the minced egg and bacon. Serve.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!