Kale and Egg Salad
This recipe is not nearly as intimidating nor time-consuming as it might look. We promise. Even inexperienced cooks can follow this step by step recipe. Don't be afraid to mix and match flavors; try different kinds of vinegar, use different greens or herbs til you find your favorite combination. This dressing is also delicious on steamed or blanched vegetables, potatoes, etc. The possibilities are endless.
PREP TIME: 15 MINUTES
SERVING SIZE: SIX
for the dressing
- 3 eggs (Wooded Acres)
- 1 spring onion (Wren Box Farm)
- 2 tablespoons pickled or fermented vegetables (Buckle’s Pickles)
- 1 garlic scape or garlic clove
- 2 tablespoons vinegar or citrus juice
- 1 tablespoon mustard (McDivitt Maple)
- 1/3 cup olive oil
- pinch of salt
- pepper to taste
- honey to taste (Linda’s Bee Farm)
- 1 handful herbs or microgreens (Wren Box Farm)
for the boiled eggs
- 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.
- Thinly slice the onion and put it in a small mixing bowl.
- Finely chop pickles (or fermented vegetables) and put them in the bowl with the green onions.
- Thinly slice the garlic scape or mince the garlic clove. Add to mixing 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 seasoning as needed, but remember the kale (or other greens) will mitigate the acidic bite, so we recommend dipping a bit of 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.
For the salad
- 1 bunch of kale and/or other greens (Wren Box Farm)
- 1 bunch of radishes (and their greens if available) (Wren Box Farm)
- pinch of salt
- 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 mouthfeel. 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.