Spicy Kale Salad with 
Miso-Mushroom Omelet

Spicy Kale Salad
Matt Armendariz © 2013
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  • Yield: 1 servings

Ingredients

1tablespoon unsalted raw pecan halves
1teaspoon white miso
1teaspoon water
1 egg
1tablespoon extra-virgin olive oil, plus more if needed
1 cup chopped cremini, oyster, or other meaty mushrooms
2cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged
2tablespoons Lemon Chili Vinaigrette
1ounce coarsely grated Pecorino Romano cheese
Freshly ground black pepper
Lemon Chili Vinaigrette
1clove garlic
1/2teaspoon kosher salt, plus more to taste
1/3cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4cup chili oil
1/4cup extra-virgin olive oil
2teaspoons Dijon mustard
2teaspoons honey
Freshly ground black pepper

Instructions

  1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.
  2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.
  3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.
  4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.
  5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and Pecorino to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

For the Lemon Chili Dressing:

  1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.
  2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.