Kale and Celery Breakfast Salad

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A fried egg makes many things even better. This salad of kale and celery dressed with a simple vinaigrette and a quick dusting of parmesan becomes more substantial, not to mention substantially more delicious, with a fried egg on top. Cook the egg (or two, if you'd like) to your liking; this recipe features one sunny side up with crispy edges, topped with a good crack of black pepper and a dash of smoked paprika.

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I've named this a breakfast salad because one usually has eggs in the morning, but admittedly I most often make this for a late lunch or even dinner. A fried egg is a quick way to add protein and bulk up a simple salad, and when served with crusty bread to dip in a broken yolk and munch on, I wouldn't mind having this well past morning. You can omit the celery if that's not a vegetable you prefer, and add in anything else you might have on hand; a few cherry tomatoes sliced in half would be lovely. I recommend serving with toasted sourdough smeared with a bit of salted butter.

Sincerely, Adelle

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Kale and Celery Breakfast Salad

Makes two salads

For the salad

  • 4 cups lacinato kale, ripped or chopped in bite sized pieces
  • 2 celery stalks
  • 2 eggs
  • About 1 tablespoon olive oil or more, for drizzling over the kale and for frying the eggs.
  • Salt, pepper, and smoked paprika, to taste
  • A bit of grated parmesan, to taste
  • Sliced and toasted bread (optional)

For the dressing

  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 teaspoon dijon mustard

Place the kale in a mixing bowl and drizzle a bit of olive oil over the leaves, tossing with your hands to coat. Begin massaging the kale, rubbing the leaves for about a minute to two minutes or until the kale is glossy and dark in color. This helps the kale to soften and become more palatable. Thinly slice the celery and toss into the bowl.

To make the dressing, combine the honey and mustard in a small bowl, then stir in the balsamic vinegar. Slowly drizzle the tablespoon of olive oil into the bowl while quickly whisking until the dressing is emulsified. Pour into the bowl of kale and celery and toss to coat.

Adding a bit of olive oil to a hot pan, fry the eggs to your liking. Shower the tops with plenty of salt, fresh cracked pepper, and a dash of smoked paprika as they cook.

Place the dressed kale and celery on a plate, shower with grated parmesan, and top with a fresh fried egg. Serve with crusty bread.