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Kale Salad with Mushroom Omelet Recipe

Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan. Of course, Joe's recipe was a recipe for 1 person, but I've changed the amounts to feed 4 people. This is a perfect salad as a meal!
The Lemon Chile Vinaigrette is AWESOME!!! We've been using this dressing recipe for the past month on nearly all of our salads. Recipe is for 1-cup - enough for this salad PLUS salads for the rest of week. All ingredients go into a mason jar - and then just shake-shake-shake! The recipe also includes a tablespoon of Japanese miso paste - which is a massive flavor boost of umami. However, it's not a must have ingredient in the recipe. Feel free to use or not.
Prep Time 10 minutes
Cook Time 8 minutes
Servings 5

Ingredients
  

FOR THE SALAD:

  • 1 tablespoon miso paste (or 1 tsp soy sauce)
  • 4 eggs
  • 1 tablespoon olive oil
  • 2 cups chopped mushrooms of your choice
  • 8 big handfuls chopped kale, tough stems discarded
  • 1/2 teaspoon kosher salt
  • 1/3 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 tablespoons 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.
Tried this recipe?Let us know how it was!