Citrus Massaged Kale with Oyster Mushrooms and Scrambled Eggs
This warm salad with scrambled eggs works well as a breakfast/brunch dish but it's also great for dinner.
Ingredients
For the dressing:
- juice of 1 tangerine
- 1 tsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp rice wine vinegar
- 1 tsp brown sugar
For the salad:
- 6 cups roughly chopped curly kale thick stems removed
- 1 tbsp olive oil
- 2-3 oz oyster mushrooms
- 3 tsp butter separated
- salt
- 4 large eggs
- I tsp toasted sesame seeds
- 2 tbsp shredded Parmesan cheese
Instructions
For the dressing:
- Combine all ingredients in a small bowl and whisk for 30 seconds to incorporate.
For the salad:
- Add the kale and olive oil to a large mixing bowl. Massage the kale with the oil for 1-2 minutes until all the leaves are coated and soft. Set aside.
- Separate oyster mushroom clusters into individual mushrooms. Lightly rinse off any dirt.
- In a medium sauté pan, melt 2 tsp of butter. Add the oyster mushrooms in a single layer. Sprinkle with a pinch of salt. Do move the mushrooms—don’t prod or sauté. Allow them to brown slightly before flipping. Repeat on the other side.
- While the mushrooms are cooking, crack the eggs into a small mixing bowl and scramble with a pinch of salt. Set aside.
- Remove the oyster mushrooms from the pan and add them to the bowl of kale.
- Melt the remaining teaspoon of butter to the pan and allow it to melt. Coat the pan then add the eggs. Scramble lightly until just cooked.
- While the eggs are cooking, add the sesame seeds, Parmesan and dressing to the bowl of kale. Toss the mixture to coat.
- Top the salad with the scrambled eggs. Serve warm or at room temperature.