Baby Kale Salad with Soy-Sesame Dressing

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About the Recipe: This salad can be prepared with your favorite lettuce greens or kale.  The combination of crisp greens, rainbow radishes, and pan-fried shitake mushrooms creates an attractive oriental sesame salad. Serving the dressing on the side will keep the salad crisp and fresh.  The crumbled egg yolk adds a nice surprise when sprinkled over the salad.

Recipe by:  Matt Jamie in “Eat Your Bourbon” Cookbook, 2017, Culinary Publishing.  bourbonbarrelfoods.com.

Cook’s Note:
Instead of boiling an egg, I used one of the Soy Brined Tea Eggs. I liked the extra flavor that it added to the salad.

• It is very important to serve this salad immediately and don’t add too much dressing or it will become soggy. A dressing with an acid will start to break down the kale. Serve most of your dressing on the side.
• If the baby kale has stiff stems, remove before using them in your salad.

pdf for Copy of Recipe – Baby Kale Salad with Soy-Sesame Dressing

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