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Homemade Kale Breakfast Salad photo

Kale Breakfast Salad

This Kale Breakfast Salad is a hearty way to start your day! Packed with tender potatoes, jammy eggs, and a zesty vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 pound fingerling potatoes (or any small variety)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups shredded kale
  • 3 to 4 pieces jammy eggs (boiled for six minutes and cooled in an ice bath)
  • ½ cup breadcrumbs
  • Chili flakes (for serving)

Equipment

  • Large Pot
  • Skillet
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions:
  1. Start by preheating your oven to 400°F (200°C). Wash the fingerling potatoes thoroughly, then slice them in half lengthwise. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and minced garlic until they are evenly coated.
  2. Spread the seasoned potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until they are golden brown and crispy, flipping halfway through for even cooking.
  3. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon of ground mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper. Set aside.
  4. In a separate pot, bring water to a gentle boil. Carefully add the eggs and boil for exactly six minutes. Once done, transfer the eggs to an ice bath to stop the cooking process. After a few minutes, peel the eggs and set them aside.
  5. In a large mixing bowl, add the shredded kale. Drizzle the dressing over the kale and massage it gently with your hands to help soften the leaves. This step is crucial for breaking down the tough fibers of the kale, making it more enjoyable to eat.
  6. Once the potatoes are roasted, add them to the bowl with the kale. Gently mix in the breadcrumbs for added crunch. Slice the jammy eggs in half and place them on top of the salad.
  7. Finish with a sprinkle of chili flakes for a touch of heat. Serve immediately for the best texture, and enjoy your delicious Kale Breakfast Salad!

Notes

  • Feel free to swap fingerling potatoes for any small potato variety.
  • For added protein, incorporate grilled chicken or chickpeas.
  • The dressing can be modified with different vinegars or oils to suit your taste.