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Citrus Massaged Kale Salad Recipe

Citrus Massaged Kale with Oyster Mushrooms and Scrambled Eggs

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This warm salad with scrambled eggs works well as a breakfast/brunch dish but it's also great for dinner. 
Course Main Course
Cuisine American
Dish Type Salad
Diet and Health healthy-ish
Seasonal Easter, winter
Ingredient eggs, kale
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings
Author Amy Reiley

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.