Haven's Kitchen Kale Salad

March 21, 2019
5 Ratings
Photo by Rocky Luten
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 2
Author Notes

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.
Grant Melton

Test Kitchen Notes

Featured in: This Restaurant-Style Kale Salad Will Change Your Mind About Kale Salad. —The Editors

What You'll Need
  • 1 small (or 1/2 large) red onion, thinly sliced
  • 3/4 cup rice wine vinegar, divided
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for cooking
  • 1 teaspoon honey
  • 1/2 teaspoon Aleppo pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 3 garlic cloves, finely chopped or grated
  • 1 sprig fresh thyme, leaves removed (optional)
  • 1 large bunch curly or lacinato kale, washed and roughly chopped (about 6 cups total)
  • 3 large eggs
  • 4 ounces feta cheese (about 1/2 cup)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • epicharis
  • samanthaalison
  • Linda Molenaar
    Linda Molenaar
  • Beth Richardson
    Beth Richardson
  • Grant Melton
    Grant Melton

14 Reviews

Ktdhall July 8, 2021
I made this for a dinner party with friends and they raved about! I made it gluten free and chèvre instead of feta. I shared the link with everyone. Thank you!
mcotten January 15, 2021
I love this salad. I make it once per week. Healthy, delicious, nutritious, and fast to assemble. Ok so the breadcrumbs are the only slightly naughty part. Love this recipe,
epicharis May 10, 2020
Excellent and not at all labor-intensive. A great way to use up the bewildering amounts of kale from your CSA.
nezde5-sovneq-juGqak August 10, 2019
Love this! I’ve made it twice. Fun to make but a little more involved than I’d normally make but so worth it. If you were taking this to a friends house for dinner, what would you put on before you left the house and what would you do once your arrived? I was gonna toss the feta and dressing and prep everything else and assemble when I arrive??? Or I can I do it all ahead of time before I leave? Thanks!!!
MtIdaho June 8, 2019
Made this tonight ,substituting my old stand-by Dijon vinaigrette , with fresh kale from my garden. It was absolutely delicious, and my husband is pleading for me to make it again soon. I think the crispy panko and the runny egg yolk are what make it so special.
samanthaalison April 30, 2019
We loved this! Will definitely make again.
Linda M. April 25, 2019
I’m on Keto, what can I use instead of Panko? Would crumbled Parmesan crisps work?
Grant M. April 29, 2019
I'm not super familiar with Keto but I think crumbled Parmesan crisps would be great!
Beth R. April 25, 2019
take a look at paragraph 3 - "Once hot, and the panko and turn the heat to low heat." Looks like Panko belongs in the list of things to add to the pan?

Otherwise - YUM
Sandy P. April 25, 2019
I think the and was a typo...should read add
Grant M. April 29, 2019
Yes, it should say "add."
mechis April 23, 2019
Is the ratio of vinegar to oil correct? If you add in all the vinegar in the last step, you end up with a ratio of 3:1 vinegar to oil... usually it's the other way around, 1:3 vinegar to oil. Thanks!
What W. April 24, 2019
Hi Mechis, You just drain the extra vinegar and add the onions. You could def save this pickling liquid for future pickled onions so as to not waste it though!
mechis April 24, 2019
Thank you, I misread the recipe. I'm looking forward to trying this!