© 2014 mathewguiver

Kale and deviled egg salad (with parsley, mushrooms, and sunflower seeds)

When I went to the farmer’s market two weekends ago I came across a vendor with gorgeous purple kale. According to my research (a couple of quick Google searches), the red or purple varieties of kale are usually less bitter than their green cousins. I’m not gonna lie though, I don’t notice any difference in flavor between green and red kales, so feel free to use either type with this recipe. I just went with the purple kale since it looked so good at the market.

Ingredients:

4 eggs
1 shallot
1/8 c sunflower seeds
1 Tbsp organic yellow mustard
1 Tbsp red wine vinegar
1/2 Tbsp honey
1/2 tsp garlic powder
2 – 4 Tbsp olive oil
Parsley
White or button mushrooms
Kale
Salt
Pepper

Directions:

1. Let’s start by hard boiling a few eggs. I like to cook mine a few hours ahead of time so that they have time cool in the fridge. What’s the secret to perfectly cooked hard boiled eggs?

Start by filling a pot with cold water. Make sure that you have enough so that they eggs are fully submerged, and covered by at least an inch of water. Bring to a rapid boil over medium high heat, let the water boil for about a minute, then turn the heat off. Cover, and let sit for around 12 to 15 minutes depending on the size of your eggs.

2. Drain the hot water, then replace it with ice water and let the eggs sit in the water for at least 10 minutes.

3. Pat dry with a paper towel, then let the eggs rest in your refrigerator for a few hours. This will make them easier to peel later.

4. OK, so now let’s move onto preparing the rest of our vegetables. Never use water to clean mushrooms, they will get soggy. Instead, use a small knife to remove the outer layer.

Starting by cutting off the stem, and removing the excess bits around where the stem meets the cap.

Then, with the mushroom cap down on a cutting board, use your knife to scrape around the underside of the cap pulling back a thin layer.

Peel these layers carefully removing the outer skin of the mushroom.

When you’re finished, you’ll have a clean and beautiful mushroom to use in your salad.

5. Dice your mushrooms and shallots, then peel and chop hard boiled eggs. Set everything aside while you make the dressing.

6. Combine mustard, vinegar, honey, garlic powered, and a sprinkle of kosher salt and black pepper in the bottom of a bowl. Whisk.

7. Slowly add olive oil while continually whisking the dressing.

8. Clean kale and parsley, then rip into small pieces. Add kale and parsley to your dressing, toss and let sit for a minute or two.

9. Add mushrooms, shallots, and eggs. Toss, then scoop out portions into bowls.

10. Sprinkle a bit of sunflower seeds over the top of your salad before serving.

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