I was never a fan of kale until I met this kale salad topped with garlicky panko and feta—and served with a poached or soft-boiled egg. From chef Irene Li, an outstanding Boston-based chef and owner of Mei Mei, this salad is absolutely amazing and so easy to make. The dressing is simply olive oil and rice wine vinegar, but the genius is adding the toasted, garlicky panko crumbs and feta, which brings it to a new level! You can serve it with or without the egg, it’s fabulous ether way.
6 Tbs. extra-virgin olive oil divided
2 cloves garlic, thinly sliced
½ cup panko bread crumbs
Salt and freshly ground pepper
5 cups chopped kale, stems removed
2 Tbs. rice wine vinegar
3 oz. ( about 1/2 cup) crumbled feta cheese
2 large eggs (optional)
Tip for peeling hard-cooked or soft-boiled eggs, start at the wide end where you’ll likely find an air pocket that will make peeling the shell easier.
Keywords: easy kale salad recipe, easy kale salad with garlickly panko and feta, kale salad recipes