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Homemade Kale Salad with Mushroom Omelet photo

Kale Salad with Mushroom Omelet

This Kale Salad with Mushroom Omelet is a vibrant, nutrient-packed dish perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing:
  • 1 tablespoon miso paste (or 1 teaspoon soy sauce)
  • 1/2 teaspoon kosher salt
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon chili oil (optional)
For the Omelet:
  • 1 tablespoon olive oil for sautéing the mushrooms
  • 2 cups chopped mushrooms of your choice (cremini or shiitake recommended)
  • 1 clove garlic finely minced
For the Salad:
  • 8 handfuls chopped kale tough stems discarded
  • 1/2 teaspoon kosher salt for the dressing
  • 1/3 cup unsalted chopped raw pecans or walnuts adds crunch and nuttiness
  • 3 ounces grated Pecorino Romano cheese for a salty, cheesy finish

Equipment

  • Mixing Bowl
  • Frying Pan
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Directions: Kale Salad with Mushroom Omelet
  1. In a mixing bowl, combine the miso paste (or soy sauce), 1/2 teaspoon kosher salt, freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, and honey. Whisk until well blended. If you enjoy a bit of spice, add the chili oil or sauce. Set aside.
  2. In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with a pinch of salt and remove from heat.
  3. In a large mixing bowl, add the chopped kale. Drizzle a little olive oil and a pinch of salt over the kale, then massage it gently with your hands for a couple of minutes. This will help to soften the leaves and enhance their flavor.
  4. In a bowl, whisk the eggs until well combined. In the same frying pan used for the mushrooms, add a little more olive oil and heat on medium. Pour the eggs into the pan, swirling to coat the bottom evenly. Cook until the edges start to set, then add the sautéed mushrooms on one half of the omelet. Sprinkle with Pecorino Romano cheese.
  5. Carefully fold the omelet in half over the filling and let it cook for another minute until fully set. Slide the omelet onto a plate.
  6. To the kale, add the sautéed mushrooms, chopped nuts, and the dressing. Toss everything together until the kale is well coated and ingredients are evenly distributed.
  7. Serve the kale salad topped with the omelet, garnished with additional Pecorino Romano cheese and freshly ground black pepper. Enjoy your vibrant and nutritious meal!

Notes

  • Store leftovers in airtight containers, salad and omelet separately.
  • Dress the salad just before serving to keep kale crisp.
  • Experiment with different nuts and cheeses for added flavor.