Serves 5
18 min
Kale Salad with Miso-Mushroom Omelet
Recipe GLPR631105179326e8
A vibrant, nutrient-rich salad featuring tender massaged kale tossed in a bright lemon-miso vinaigrette, topped with a savory mushroom-studded omelet cooked until set and sliced into strips. Finished with toasted pecans and sharp Pecorino Romano cheese for a complete, satisfying meal.
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Ingredients
4 large eggs
1 tablespoon miso paste
2 cups chopped fresh mushrooms
1 tablespoon olive oil
4 cups chopped fresh kale, tough stems removed
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
Freshly ground black pepper to taste
1 teaspoon chile oil or hot sauce, optional
1/4 cup raw pecans or walnuts, roughly chopped
3 ounces grated Pecorino Romano cheese
Directions
In a jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, and black pepper. Seal the jar and shake vigorously until the dressing is well emulsified and creamy. Taste and adjust seasoning with additional salt and pepper as needed. If using chile oil, add it now and shake to combine. Set aside.
In a small bowl, whisk the miso paste together with the eggs until the miso is fully dissolved and the mixture is light and well combined.
Heat the 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
Add the chopped mushrooms to the hot oil and sauté, stirring occasionally, for 2 minutes until they begin to soften and release their moisture.
Pour the miso-egg mixture over the mushrooms and reduce the heat to medium. Let the eggs cook undisturbed for 2 minutes until the bottom and edges begin to set.
Cover the skillet and continue cooking for 1 to 2 minutes more until the omelet is just set throughout with no visible raw egg, but still moist on top. The internal temperature should reach 160°F when measured with a food thermometer.
While the omelet is cooking, place the chopped kale in a large serving bowl. Sprinkle with the kosher salt and, using firm massaging motions, rub the kale leaves between your hands for 2 to 3 minutes until the leaves become tender and begin to wilt.
Slide the cooked omelet onto a cutting board and slice it into strips or bite-sized pieces.
Pour about 1/4 cup of the prepared dressing over the massaged kale and toss gently until all leaves are coated. Add the chopped pecans and grated Pecorino Romano cheese and toss again to combine evenly.
Divide the dressed kale salad among serving plates or bowls and top each portion with the warm omelet strips. Serve immediately while the omelet is still warm.
