Kale is a great hearty salad base which will stand up nicely to all your grilling this summer. Jeanette of Jeanette’s Healthy Living shares this unique salad which is simple and fun. The salad is topped with not only a slow poached egg that’s then fried, but it’s served with crunchy garlic panko crumbs and feta cheese. Easy to make for a crowd and individual servings. This is great for 4-6 people but can definitely be doubled if need be.
Kale Salad with Feta, Tomatoes and Garlic Panko Crumbs
Ingredients
8 cups kale leaves, torn into bite size pieces
Salad Dressing
2 tablespoons rice vinegar or red wine vinegar
4 tablespoons olive oil
Garlic Panko Crumbs
2 tablespoons olive oil
4-6 cloves garlic, minced, depending on how garlicky you like it
¾ cup gluten-free panko crumbs
sea salt and fresh ground pepper
Toppings
1 large tomato, chopped
½ red onion, thinly sliced or 1-2 scallions, chopped
4 ounces feta cheese, crumbled (~ ¾ cup)
16 kalamata olives, pitted
4 slow poached eggs that have been briefly fried in a little oil
fresh ground pepper, to taste
Directions
Place kale in a large salad bowl.
Whisk together Salad Dressing.
To make Garlic Panko Crumbs, heat olive oil in a small skillet over medium heat. Add garlic and panko crumbs; saute until light brown. Season with salt and fresh ground pepper. Set aside.
For a crowd
Top kale with chopped tomato, onion, and feta cheese. Sprinkle with Garlic Panko Crumbs. Drizzle with some of the Salad Dressing and toss lightly. Season with fresh ground black pepper.
For individual portions
Divide kale among 4 bowls. Top each bowl with some chopped tomato, onion, feta cheese and olives. Carefully place a fried slow-poached egg on top of each bowl. Sprinkle with Garlic Panko Crumbs. Serve dressing on the side, along with a pepper grinder.