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Cooking 101
This is a riff on a salad that one of our cooking school chefs, Adi, used to make for family meal. The egg yolks blend with the Chimichurri to make the most delicious, creamy dressing. The salad is a surprise in every bite, with pops of pickled onion, crispy panko breadcrumbs, and bits of salty eggs.
Chef Tip: Don't overcook the eggs, you want the whites opaque, but a runny yolk is important here. Feel free to make it dairy free or gluten free, and add crispy shiitake mushrooms for a "baconesque" vibe.
1 small (or 1/2 large) red onion, thinly sliced
Red wine or apple cider vinegar
1 large bunch curly kale, washed and roughly chopped (about 6 cups total)
4 ounces feta cheese (about 1/2 cup)
Salt
3 tbsp butter, divided
1/2 cup breadcrumbs
3-5 large eggs
Quick pickle the onions: in a small bowl, cover the sliced onions with the vinegar, and set aside until ready to use
In a large bowl, toss the kale with a ¼ pouch of Herby Chimichurri, the crumbled feta and a pinch of salt In a large bowl, toss the kale with a ¼ pouch of Herby Chimichurri, the crumbled feta and a pinch of salt
Heat a large sauté pan over medium heat. Add half of the butter and when it melts, add the breadcrumbs and turn the heat to low heat. Cook, stirring frequently for about 3 minutes, until the breadcrumbs are a deep golden brown. Pour the breadcrumbs into the salad
Using the same pan, increase the heat to medium and melt the rest of the butter. Crack the eggs into the pan, season with salt, and cook until the whites are just cooked but the yolks are still runny. Add a squeeze of Chimichurri to the cooking eggs
Slide the eggs into the salad and toss to coat the kale with the yolk. Add the quick-pickled onions and another squeeze of Chimichurri
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.
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