Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds
Easy,  Recipes,  Soups, Salads, & Sandwiches,  Vegetarian

Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

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A quick trip to the oven gives this salad a crisp, toasty flavor.

I’ve never had much luck making kale chips. I think I tend to crowd the pan, and the oil usually prevents them from getting very crispy. So for this salad, I decided to dry toast a single layer of kale in the oven and the results were fantastic!

Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

I also decided that I wanted to try to soft boil eggs for the first time. I erred on the side of caution and left them in the boiling water a little too long, so they ended up more like medium boiled eggs, but it still worked out really well.

The runny egg yolk spread around on the kale to add a little extra dressing. The tanginess of the champagne vinegar cut through everything beautifully.

I added a pile of strawberries to the side of my salad for a bright, colorful lunch.

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Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

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Description

A quick trip to the oven gives this salad a crisp, toasty flavor.

Scale

Ingredients

For eggs:

For salad:

  • A few handfuls of kale, roughly chopped
  • 1–2 tablespoons sunflower seeds
  • 1–2 tablespoons extra-virgin olive oil
  • 1–2 tablespoons champagne vinegar
  • Sea salt & freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 350°F.
  2. Fill a small saucepan with water. Add a good pinch of salt and a splash of white vinegar and bring to a rolling boil. Use a slotted spoon to add the eggs and let boil for 6-8 minutes. Use the slotted spoon to gently remove the eggs to a bowl of ice water and let cool.
  3. Place kale on a baking sheet in a single layer. Bake in preheated oven for 10 minutes.
  4. To assemble salad, place kale on a plate and sprinkle with sunflower seeds. Drizzle with oil and vinegar. Gently peel eggs and slice them in half and place on top of the kale. Sprinkle with salt and pepper and enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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