Here’s a super-food recipe to balance out the decadent Matchstick Potatoes that I gave you a few days ago. This salad is healthy and full of flavor and texture. You get the chew from the fresh kale, creaminess from the minced egg and a spiced crunch from the almonds. Kale salads are ideal for times that you need a make-ahead fresh dish or something that will travel well…this will last a couple of days without wilting. But this egg/almond combination is also good with arugula or spinach if you want a more delicate salad.
Kale Salad with Minced Egg and Spiced Almonds
Print recipe
| Serves | 4 |
| By author | Margaret Bryan French |
Ingredients
- 1 bunch kale (center ribs removed, torn into small bite sized pieces, about 8 cups)
- 1 tablespoon finely minced red onion
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 pinch salt
- 1 pinch pepper
- 5 tablespoons extra virgin olive oil
- 4 hard cooked eggs (peeled and minced)
- 1/2 cup sliced almonds
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon sweet smoked paprika
- salt and pepper to taste
Directions
| 1. | Place the prepped kale in a large mixing bowl. |
| 2. | In a small bowl, whisk together the minced onion, mustard, vinegar, salt and pepper. Add olive oil and whisk well. Pour the vinaigrette over the kale and toss thoroughly (best to toss with your hands to make sure all leaves get coated) Add the minced eggs and toss again lightly. Set aside to marinate while you toast the almonds. |
| 3. | In a small skillet, toast the almonds with the 1/2 teaspoon of olive oil and the paprika, stirring constantly until fragrant. Season with salt and pepper to taste. |
| 4. | Stir most of the spiced almonds into the kale, reserving a tablespoon or two to sprinkle over the top just before serving. |