
Bird Nest Kale Salad

Bird Nest Kale Salad
Servings: 6
Servings: 6
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.
Bring oil to 350° F in pot, cut wonton wrappers into ¼-inch strips, and fry into a golden-brown frizzle.
In a mixing bowl, add kale, spinach, arugula, carrots, peanuts, shitake and peanut dressing, season with salt and crushed pepper to taste.
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.
soft boiled |
6 eggs
|
kale, chopped |
4 oz
|
baby spinach |
4 oz
|
arugula |
4 oz
|
carrots, peeled, julienned |
6 oz
|
peanuts, toasted |
3 oz
|
shitake mushrooms, stems removed, sliced |
4 oz
|
wonton strips |
1 cup
|
peanut dressing (recipe follows) |
½ cup
|
oil for frying |
4 cups
|
to taste |
salt
|
to taste |
crushed red pepper flakes
|
to taste |
Togarashi
|
Combine all ingredients in blender and process until smooth.
creamy peanut butter |
¼ cup
|
toasted sesame oil |
1 Tbsp
|
soy sauce |
1½ Tbsp
|
rice vinegar |
1 Tbsp
|
honey |
2 tsp
|
lime, juiced |
1
|
freshly grated ginger |
½ Tbsp
|
as needed |
water
|