Kale Salad With Miso-Mushroom Omelet
This recipe combines earthy mushrooms, hearty kale, and a rich miso-flavored omelet to create a bowl of vibrant flavors and textures. Tossed with a zesty lemon-chile vinaigrette, this salad is a delightful mix of savory, nutty, and tangy notes.
— Constant Cookbook
Ingredients
- For the salad:
- FOR THE SALAD
- 1 tablespoon miso paste
- 4 eggs
- 1 tablespoon olive oil
- 2 cup chopped mushrooms of your choice
- 4 cups chopped kale, tough stems discarded
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted chopped raw pecans or walnuts
- 3 ounces grated Pecorino Romano cheese
- FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon chile oil or chile sauce (optional)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- freshly ground black pepper
Instructions
- Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine. Taste and add more salt as needed.
- Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 minutes, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 minutes. Cover and let cook for an additional 1-2 minutes or until eggs are set.
- While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
- When ready to serve, slice omelet in strips. Toss kale with some of the dressing (I used about 1/4 cup of the dressing), chopped nuts and Pecorino Romano cheese. Serve with omelet.
Cook Time
8M
Prep Time
PT10M
Yield
5
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