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Homemade Kale Breakfast Salad photo

Kale Breakfast Salad

This Kale Breakfast Salad is vibrant and packed with flavor! Enjoy a nutritious start to your day with jammy eggs and crunchy potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
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 (for dressing)
  • 2 tablespoons sherry vinegar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt (for dressing)
  • 1/2 teaspoon black pepper
  • 4 cups shredded kale
  • 3 to 4 pieces jammy eggs (boiled for six minutes and cooled in an ice bath)
  • 1 cup breadcrumbs
  • Chili flakes (for serving)

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Salad bowl
  • Slotted spoon

Method
 

Preparation Steps:
  1. Begin by washing your fingerling potatoes thoroughly. Place them in a large pot and cover with water. Add a generous pinch of salt, then bring to a boil. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender but firm enough to hold their shape. Drain and let them cool slightly before slicing them into bite-sized pieces.
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter. Once ready, remove from heat and set aside.
  3. In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon ground mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. This zesty dressing will elevate your salad and tie all the flavors together beautifully.
  4. In a large salad bowl, add the shredded kale, cooked fingerling potatoes, and sautéed garlic. Pour the dressing over the salad and toss gently until everything is well coated. You want to ensure that the kale is nicely dressed and the flavors meld together.
  5. While the salad is resting, prepare your jammy eggs. Bring a pot of water to a boil, gently add the eggs, and boil for exactly six minutes. Once done, transfer them to an ice bath to stop the cooking process. After a few minutes, peel the eggs and slice them in half.
  6. In the same skillet used for the garlic, add your breadcrumbs and toast them until golden brown and crispy. This will add a delightful crunch to your salad.
  7. Top your salad with the halved jammy eggs, sprinkle the toasted breadcrumbs over the top, and finish with a pinch of chili flakes for a bit of heat. Serve immediately and watch as everyone falls in love with this Kale Breakfast Salad.

Notes

  • For extra protein, consider adding chickpeas or grilled chicken to the salad.
  • Feel free to experiment with different types of mustard in the dressing for varied flavors.
  • Storing leftovers? Keep the dressing separate until ready to eat to maintain the salad's freshness.