This kale salad from the popular Boston food truck, Mei Mei, is sure to impress even the biggest kale skeptics. From the super tender and flavorful greens to the garlicky panko to the heavenly slow poached egg, this salad really is magical!
Author: We are not Martha
1/2Cextra virgin olive oildivided
5Cchopped kalestems removed
1/8Crice wine vinegar
2eggsslow poached and fried
In a large nonstick skillet, heat 2 T extra-virgin olive oil and add garlic. Cook over medium heat for about 30 seconds, while stirring.
Add panko to the skillet and cook, stirring, until golden and crispy, about 3 minutes.
Season with salt and pepper and transfer to a plate to cool.
In a medium bowl, whisk together remaining 1/4 C + 2 T extra-virgin olive oil and rice wine vinegar.
Add kale to the bowl and massage with the dressing using your fingers.
Season with salt and pepper to taste.
Transfer kale to a plate or bowl and top with the feta, and panko and eggs.
Note: I used this recipe for slow poaching my eggs. If you'd prefer to simply fry an egg, that's fine, too!