Skip to content Skip to sidebar Skip to footer

Kale & Egg Salad

0
Prep Time
0
Serving Size

Kale was originally used to cure drunkenness by the Ancient Romans & Greeks.

Ingredients

  • Three eggs
  • One spring onion
  • Two tbsp pickled or fermented veggies
  • One garlic scape or garlic clove
  • Two tbsp vinegar or citrus juice
  • One tbsp mustard
  • One tbsp mustard
  • Pinch of salt
  • Pepper – to taste
  • Honey – to taste
  • One handful herbs or microgreens
  • One bunch of kale and/or other greens
  • One bunch of radishes
  • Pinch of salt

Directions


  • Thinly slice the onion and put it in a small mixing bowl
  • Finely chop pickles (or fermented vegetables) and put them in the same bowl
  • Measure the mustard and vinegar into the mixing bowl. Stir vigorously to combine
  • Measure the olive oil and dribble a little into the mixing bowl
  • If you have good coordination, you can hold the measuring cup of olive oil in your non-dominant hand and let the momentum from whisking with your dominant hand propel a slow, steady stream into the mixing bowl
  • If you aren’t that coordinated, it’s perfectly fine to dribble a little oil into the mixing bowl, whisk, then stop to dribble in a little more oil until you have an emulsified salad dressing
  • Add a pinch of salt and pepper
  • Drizzle some honey over the surface of the dressing. Taste, and adjust the seasonings as needed, but remember the kale (or other greens) will mitigate the acidic bite, so we recommend dipping a bit of the kale in the dressing instead of tasting on a spoon
  • Peel and roughly chop the hard-boiled eggs. Add to the emulsification and stir to combine. Congratulations you have made a dressing called gribiche!
  • Put the eggs in a small pot and cover with water – bring to a boil
  • Cover and remove from heat. Let it sit for 13 minutes
  • Carefully pour out the hot water and shake the pan to crack the egg shells
  • Transfer the eggs to a bowl of ice water and set aside
  • Wash the greens either leaf by leaf under running water,  or by submerging in a bowl of water, swishing, around to loosen and sink the sediment
  • Shake, spin, or pat dry
  • Gently rip the leaves from the stems and tear into bite size pieces
  • Sprinkle with a pinch of salt 
  • With your hands or a pair of tongs, knead and massage the kale until it turns bright green and starts to look wilted. Taste to see if it has a pleasant mouthful feel. If not, continue massaging
  • Thinly slice the radish. (Take a thin slice off one side, then make the new flat surface be the bottom so you’re less likely to cut yourself)
  • Toss the radish and massaged greens. Add gribiche and toss again.
  • Serve and enjoy!

1 Comment

  • 🔄 Withdrawing 39 996 USD. Gо tо withdrаwаl =>> https://forms.yandex.com/cloud/65cc7b36c769f12aee2e880d/?hs=12b3d3ce794467c012687f9d1e2e7f3f& 🔄
    Posted February 18, 2024 at 4:36 am

    6smkt5

Leave a comment