I wrote this recipe nearly a month ago. Whipped it up and edited the photos to share with you. It seemed like the perfect salad to indulge in in the mists of all this heavy holiday eating. Hearty and vibrantly green, with healing miso and a warm poached egg; a warming winter salad that won’t weigh you down.
And then, life happened. The holidays arrived and work has consumed every waking hour. Hence the tardiness of this post. Well, I finally have a few hours in a quaint little coffee shop to cross off the bullets on my growing to do list before I board a plane. So, this may be brief, but I wanted squeeze it in and to thank you all for supporting me through my first year with grateful grazing. I hope that you all have a few days to relax in the coming weeks, that you take the time to embrace the people in your lives and revel in the time you have together. Laugh a lot and be merry!
Happy Holidays & Much Love ... Shell
Kale, Brussels & Miso Salad
- 1 bunch kale
- ¼-½ # brussels
- ¼ # shiitake mushrooms
- 2 T soy sauce or tamari (tamari for a gluten free salad)
- 2 t sesame oil
- 1 T miso
- ¼ c rice vinegar
- 2 t brown sugar
- chili flakes
- 2-4 organic eggs
Clean and roughly chop the kale. Slice the brussels as thinly as possible (a Japanese Mandoline will be your friend with this task). Place in a bowl with the brussels.
Whisk together soy sauce, sesame oil, miso, vinegar, sugar and chili flakes and pour over greens.
Remove stems and chop the mushrooms. Saute over high heat with enough oil to lightly coat your pan until golden and tender. Add to greens.
Fill a shallow pot with just enough water to cover the eggs, about 2-3”. Add a tablespoon of vinegar and bring water to a boil. While waiting for the water to boil, crack eggs into individual ramekins. Once the water boils, turn heat to low, wait for the water to stop bubbling, and drop each egg in, bringing the ramekin to the water and gently releasing the egg into the pot. Cook for about 3 minutes, depending on how runny you like your yolks. Remove with a slotted spoon, and place onto portioned salad.