Tender kale massaged in a mustard-lemon vinaigrette is a tasty way to enjoy this famous superfood. Kale salad becomes a main entree through The Roasted Root‘s recipe which tops the massage kale salad with dainty parmesan crisps followed by a sunny fried egg.
Fried Egg & Massaged Kale with Parmesan Crisps Ingredients Directions Preheat the oven to 400 degrees F. Grate 5 tablespoons worth of aged parmesan cheese. Line a baking sheet with parchment paper. Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese and bake for 5 to 8 minutes, or until browned and crispy. Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad. Then, prepare the salad by adding the raw (or blanched) chopped kale to a medium-sized serving bowl. In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined. Pour the dressing over the kale and toss until everything is well coated. Add the parmesan crisps and serve with a poached, fried, or sunny side up egg. Nutrition Information Serves: 2 | Serving Size: 1 salad Per serving: Calories: 245; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Cholesterol: 194mg; Sodium: 445mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 1g; Protein: 14g Nutrition Bonus: Potassium: 495mg; Iron: 14%; Vitamin A: 317%; Vitamin C: 219%; Calcium: 32%
Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike, and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare, and approachable to make any night of the week. You can connect with her on Twitter, Facebook, Instagram and Pinterest.
