This genius kale salad, from Chef Adi Fracchia of Haven’s Kitchen, is her go-to meal for a “yummy but satisfying/secretly healthy” dinner. Breaking up the over-easy eggs in the salad as it's tossed creates a luscious, Caesar-like dressing, without all the whisking. The salad is so delicious, in fact, it’s become a menu item at Haven’s Kitchen all-day cafe. If you can’t visit the cafe, you can make it at home and, the best part is, it only takes a couple of minutes.
Test Kitchen Notes
Featured in: This Restaurant-Style Kale Salad Will Change Your Mind About Kale Salad. —The Editors
- Prep time 5 minutes
- Cook time 5 minutes
- Serves 2
small (or 1/2 large) red onion, thinly sliced
rice wine vinegar, divided
extra-virgin olive oil, plus more for cooking
freshly ground black pepper
garlic cloves, finely chopped or grated
fresh thyme, leaves removed (optional)
large bunch curly or lacinato kale, washed and roughly chopped (about 6 cups total)
feta cheese (about 1/2 cup)
- Toss the sliced red onion in a bowl with a pinch of salt and 1/2 cup of rice wine vinegar. Any vinegar will do the trick, so feel free to use whatever you’ve got on hand. While the onions quick-pickle, make the rest of the salad.
- In small bowl, mix together olive oil, remaining 1/4 cup of rice wine vinegar, Aleppo pepper, honey, and a pinch of salt and black pepper. Set aside.
- Add a drizzle of olive oil to a medium saute pan over medium heat. Once hot, add the panko and turn the heat to low heat. Add the garlic, thyme leaves (if using) and a pinch of salt. Cook, stirring occasionally, until the breadcrumbs are a deep golden brown.
- While the breadcrumbs toast, toss the kale in a large salad bowl with the dressing and crumbled feta. Once breadcrumbs are toasted, add them straight from the pan into the salad bowl.
- Using the same pan, return the pan to the heat and increase to medium. Add another splash of olive oil. It’s okay if there’s some breadcrumbs still in the pan—the eggs will pick up all those good bread bits. Crack the eggs into the pan, season with salt and pepper, and cook until most of the whites are cooked but the yolks are still runny. Once cooked, slide the eggs from the pan on top of your salad. Drain the vinegar from the quick pickled onions and add them to the salad. Using a pair of tongs, toss the salad, breaking the yolks as you toss so they dress the salad.