Kale Salad with Miso-Mushroom Omelet

Ingredients

Contains: egg, milk, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the salad
• FOR THE SALAD
• 1 tablespoon miso paste
• 4 eggs
• 1 tablespoon olive oil
• 2 cup chopped mushrooms of your choice
• 4 cups chopped kale, tough stems discarded
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted chopped raw pecans or walnuts
• 3 ounces grated Pecorino Romano cheese
• FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)
• 1 clove garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon chile oil or chile sauce (optional)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the lemon-chile vinaigrette: in a small bowl whisk the minced garlic, lemon juice, extra virgin olive oil, Dijon mustard, honey, 1/2 teaspoon kosher salt and black pepper to taste. Stir in the chile oil if using; it is optional.

2. Place the chopped kale in a large bowl, sprinkle with 1/2 teaspoon kosher salt and massage for about 1 minute until it softens. Add the chopped nuts and most of the grated Pecorino Romano and toss.

3. Heat the 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped mushrooms, season with black pepper and cook 4 to 5 minutes, stirring, until golden and their liquid has evaporated.

4. Whisk the eggs with the miso paste until smooth. Pour the mixture over the mushrooms in the skillet, reduce heat to medium-low and cook about 3 minutes, gently pulling the edges toward the center, until the eggs are set.

5. Fold the omelet in half, slide it onto a plate and sprinkle with the remaining Pecorino Romano.

6. Toss the kale salad with most of the vinaigrette and serve alongside the omelet, passing the remaining vinaigrette at the table.