Meet your new go-to lunch: Kale salad with jammy eggs, roasted tomatoes, sourdough croutons and a mouthwatering dill dressing! The star of this salad is really the dressing - it’s tangy, slightly sweet, and herbaceous, and it tastes amazing paired with the homemade sourdough croutons.
Carina Wolff is a health and wellness journalist and food blogger based in Los Angeles, California.
For the Salad
Ingredients
- 2 bunches of lacinato kale, stems removed and chopped (about 6-8 cups)
- 2 eggs
- ½ cup grated Pecorino Romano, grated, plus more to top
For the Roasted Tomatoes
Ingredients
- 1 lb grape or cherry tomatoes
- 1 tbsp Brightland ALIVE olive oil
For the Sourdough Croutons
Ingredients
- 2 slices crusty sourdough bread, cut or ripped into 1-inch chunks
- 1 tbsp Brightland ALIVE olive oil
For the Marinated Shallots
Ingredients
- 1 shallot, thinly sliced
- 1/3 cup red wine vinegar
- 1/2 tsp oregano
For the Dill Vinaigrette
Ingredients
- 1 tbsp Dijon mustard
- 2 cloves garlic, finely chopped
- 1/2 tsp Brightland honey
- 1 tbsp chopped dill
- 3 tbsp Brightland ALIVE olive oil
- 4 tbsp Brightland PARASOL champagne vinegar
- 1/4 tsp salt
Instructions
- 1 Preheat oven to 375 F. Start by preparing the roasted tomatoes and sourdough croutons. In a small baking dish, add the tomatoes, 1 tbsp olive oil, and a pinch of salt, and mix together. In a separate small bowl, mix together bread pieces and 1 tbsp olive oil. Add to a parchment paper lined baking sheet in an even layer.
- 2 Transfer the tomatoes and bread to the oven, and bake for 15-20 minutes, flipping the croutons halfway through. Once croutons are golden and crispy, remove them from the oven. Turn the oven up to 425 F, and then bake the tomatoes for an additional 15-20 minutes or until soft and wrinkly.
- 3 While everything is baking, marinate your shallots by adding shallots, red wine vinegar, and oregano to a bowl. Mix until everything is coated in the vinegar, and set aside.
- 4 Prepare your soft boiled eggs by bringing a small pot of water to a boil. Add the eggs, and set your timer for 6 ½ minutes. Prepare a small bowl with ice water, and then when eggs are done cooking, immediately submerge them in the ice water to cool. Let cool for 5-10 minutes, peel carefully, and then cut into quarters.
- 5 Add kale to a medium bowl, and drizzle with olive oil and add a pinch of salt. Massage with your hands to soften the kale and break down the fibers. Add the Pecorino Romano, and toss.
- 6 To make the dressing, whisk together ingredients in a small bowl or jar until smooth.
- 7 Transfer kale to bowls and top with croutons, cooled cooked tomatoes, and marinated shallots. Finish off with the soft boiled egg and dill dressing. Top with extra Pecorino Romano, if desired.
