Quick Meals - Lunch
Bird Nest Kale Salad
This delightful salad not only makes a stunning presentation but also offers a nutritious meal packed with protein, healthy fats, and vibrant vegetables.
Each bite is a harmonious blend of textures, from the crispness of the wonton strips to the tender softness of the eggs. Whether you're preparing it for a cozy lunch at home or as a show-stopping dish for guests, this salad is sure to impress. Enjoy the healthful goodness and the satisfying taste of this creative dish!
Ingredients
For the Salad
- 6 soft boiled Dakota Layers eggs
- 4 oz kale, chopped
- 4 oz baby spinach
- 4 oz arugula
- 6 oz carrots, peeled, julienned
- 3 oz peanuts, toasted
- 4 oz shitake mushrooms, stems removed, sliced
- 1 cup wonton strips
- ½ cup peanut dressing (recipe follows)
- 4 cups oil for frying
- salt, to taste
- crushed red pepper flakes, to taste
- Togarashi, to taste
For the Peanut Dressing
- ¼ cup creamy peanut butter
- 1 Tbsp toasted sesame oil
- 1 ½ Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp honey
- 1 lime, juiced
- ½ Tbsp freshly grated ginger
- water, as needed
Instructions
Salad Directions:
- 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.
Peanut Dressing Directions:
- Combine all ingredients in blender and process until smooth.
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