Kale Salad with Feta, Tomatoes and Garlic Panko Crumbs
Ingredients
8cupskale leavestorn into bite size pieces
Salad Dressing
2tablespoonsrice vinegar or red wine vinegar
4tablespoonsolive oil
Garlic Panko Crumbs
2tablespoonsolive oil
4-6clovesgarlicminced, depending on how garlicky you like it
3/4cupgluten-free panko crumbsI used Ian's
sea salt and fresh ground pepper
Toppings
1large tomatochopped
1/2red onionthinly sliced or 1-2 scallions, chopped
4ouncesfeta cheesecrumbled (~ 3/4 cup)
16kalamata olivespitted
4slow poached eggs that have been briefly fried in a little oil
fresh ground pepperto taste
Instructions
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.
Nutrition Facts
Kale Salad with Feta, Tomatoes and Garlic Panko Crumbs
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.