Bird Nest Kale Salad

Bird Nest Kale Salad

Recipe: | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 6 eggs, soft-boiled
  • 4 oz. kale, chopped
  • 4 oz. baby spinach
  • 4 oz. arugula
  • 6 oz. carrots, peeled, julienned
  • 3 oz. peanuts, toasted
  • 4 oz. shitake mushrooms, stems removed, sliced
  • 1 c. wonton strips
  • 1/2 c. peanut dressing (recipe follows)
  • 4 c. oil for frying
  • Salt & crushed red pepper flakes to taste
  • Togarashi to taste

Directions

  1. Start by soft boiling eggs. Bring pot of water to boil, then drop to simmer and add eggs. Simmer for 5½ minutes. Remove from heat, set aside until warm to touch, then peel
  2. Bring oil to 350° F in pot, cut wonton wrappers into ¼-inch strips, and fry into a golden-brown frizzle.
  3. In a mixing bowl, add kale, spinach, arugula, carrots, peanuts, shitake and peanut dressing, season with salt and crushed pepper to taste.
  4. To plate, add salad to center of bowl and create a small “nest” in center; place warm soft-boiled egg in nest. Season egg with touch of togarashi, salt and red pepper flakes; sprinkle crispy wontons around the salad. Serve immediately.

Peanut Dressing

  • ¼ c. creamy peanut butter
  • 1 tbsp. toasted sesame oil
  • 1½ tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tsp. honey
  • 1 lime, juiced
  • ½ tbsp. freshly grated ginger
  • Water, as needed

Directions

  1. Combine all ingredients in blender and process until smooth.

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