For the Caesar Artichoke Spread:

• 2 tablespoons olive oil
• 1 cup leeks, cleaned and sliced
• 2 teaspoons garlic, minced
• 14 canned artichoke hearts, drained
• 1/3 cup raw cashews
• 1-1/2 cup water
• 1-1/2 tablespoons Nigella Caesar 

For the Nigella Caesar Dressing:

• 1/4 cup Nigella Caesar 
• 1/3 cup water
• 1 cup vegetable oil

For the Nigella Caesar Salad:

• 2 cups kale, chiffonade cut
• 4 poached eggs
• 1/2 cup parmesan cheese, grated
• 1 tablespoon Pacific Flake Sea Salt 
• Favorite bread for toast (ciabatta and pumpernickel loaf featured)

For the Caesar Artichoke Spread:

In a medium sauce pan over medium heat, add 1 tablespoon of olive oil and sauté the leeks and garlic until they start to caramelize, about 3-5 minutes. Next add the cashews and artichoke hearts. Sauté for 5-8 minutes on low, until the mixture looks tender and soft. Add the water and reduce until it is almost dry again.

Transfer to a blender and add the Nigella Caesar. Blend for 30 seconds on high or until the mixture looks smooth. Set aside and keep the spread warm.

For the Nigella Caesar Dressing:

Add Nigella Caesar into a tall 1 quart container with a wide base, such as a Mason jar. Pour in the water and blend well with an immersion blender. With the immersion blender running and immersed in the liquid, slowly pour in the oil, and continue blending until emulsified and thick. The result should be creamy. What isn't used for this recipe will keep in a jar in the refrigerator for at least a week.

For the Nigella Caesar Salad:

In a medium sized bowl, add the kale and toss in approximately 2 tablespoons Nigella Caesar dressing. Adjust for seasoning, if needed, and sprinkle in some parmesan cheese.

For assembly, toast your favorite bread and liberally add a thick layer of Caesar artichoke spread. Neatly make a pile of salad on top and garnish with a runny egg and a sprinkle of Pacific flake salt.