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:

  1. 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.
  2. Bring oil to 350° F in pot, cut wonton wrappers into ¼-inch strips, and fry into a golden-brown frizzle.
  3. In a mixing bowl, add kale, spinach, arugula, carrots, peanuts, shitake and peanut dressing, season with salt and crushed pepper to taste.
  4. 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:

  1. Combine all ingredients in blender and process until smooth.

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