Tender kale massaged in a mustard-lemon vinaigrette is a tasty way to enjoy this famous superfood. Kale salad becomes a main entree through The Roasted Root‘s recipe which tops the massage kale salad with dainty parmesan crisps followed by a sunny fried egg.
Ingredients for servings
5 tablespoons aged parmesan cheese grated
1 head lacinato (dino) kale stems removed, leaves thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic minced
1 teaspoon whole grain mustard
0.125 teaspoon kosher salt or to taste
2 fried poached eggs or sunny side up eggs for serving
Preheat the oven to 400 degrees F.
Grate 5 tablespoons worth of aged parmesan cheese. Line a baking sheet with parchment paper.
Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese and bake for 5 to 8 minutes, or until browned and crispy.
Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad.
Then, prepare the salad by adding the raw (or blanched) chopped kale to a medium-sized serving bowl.
In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined. Pour the dressing over the kale and toss until everything is well coated.
Add the parmesan crisps and serve with a poached, fried, or sunny side up egg.