Bird Nest Kale Salad

Ingredients and Directions

Directions

1. Start by soft boiling eggs. Bring pot of water to boil, then drop to simmer and add eggs. Simmer for 5½ minutes. Remove from heat, set aside until warm to touch, then peel.

2. Bring oil to 350° F in pot, cut wonton wrappers into ¼-inch strips, and fry into a golden-brown frizzle.

3. In a mixing bowl, add kale, spinach, arugula, carrots, peanuts, shitake and peanut dressing, season with salt and crushed pepper to taste.

4. To plate, add salad to center of bowl and create a small “nest” in center; place warm soft-boiled egg in nest. Season egg with touch of togarashi, salt and red pepper flakes; sprinkle crispy wontons around the salad. Serve immediately.

Ingredients

• 6 eggs soft boiled
• 4 oz kale, chopped
• 4 oz baby spinach
• 4 oz arugula
• 6 oz carrots, peeled, julienned
• 3 oz peanuts, toasted
• 4 oz shitake mushrooms, stems removed, sliced
• 1 cup wonton strips
• ½ cup peanut dressing (recipe follows)
• 4 cups oil for frying
• salt to taste
• crushed red pepper flakes to taste
• Togarashi to taste

Peanut Dressing

Directions

1. Combine all ingredients in blender and process until smooth.

Ingredients

• ¼ cup creamy peanut butter
• 1 Tbsp toasted sesame oil
• 1½ Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp honey
• 1 lime, juiced
• ½ Tbsp freshly grated ginger
• water as needed