Every month our friends at the Natural Gourmet Institute in New York City will develop healthy recipes exclusively for our readers. The kale caesar salad recipe below was created for Abi O., 30, a public relations professional who wanted a healthier version of her favorite salad. The kale is massaged with a creamy lemon dressing to tenderize the leaves, and the roasted shiitake and poached egg. Prepare this dish yourself and share your photos of the results on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

Photo by: Evi Abeler; Styling by Laurie Knoop

By

Ingredients

Poached Eggs
  • 4 cups water
  • 1 tablespoon apple cider vinegar
  • 6 large organic eggs
Kale
  • 2 bunches kale
  • 1/2 teaspoon sea salt
  • 1 teaspoon olive oil
Shiitakes
  • 1/2 pound shiitake mushrooms, cut thinly
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
Creamy Lemon Dressing
  • 1/2 cup organic canola oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, sliced
  • 1/2 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup

Directions

  1. Poached eggs: Bring water to a simmer in a small rondeau or pot, and add the vinegar. Break the eggs, one at a time, into a small bowl and slide into the simmering water. Simmer 3 to 5 minutes, until whites are coagulated and yolks are still soft. Remove eggs from pan with slotted spoon. When ready to serve, reheat for 20 seconds in hot water.

  2. Kale: Destem the kale by running your hand backwards against the stem of the leaf. Gather the destemmed kale into a tight pile, and slice the greens into thin ribbons. Toss with sea salt and olive oil, and using hands start massaging it for 2-5 minutes, or until bright green, tender, and the kale starts to release some liquid.

  3. Shiitakes: Preheat the oven to 350 degrees F.  Toss the thinly sliced shiitakes with olive oil and sea salt.  Spread in an even layer on a parchment lined half sheet tray.  Roast for 15-20 minutes, or until golden and crispy, stirring and rotating half way through.

  4. Creamy Lemon Dressing: Combine the canola oil, lemon juice, lemon zest, sliced garlic, sea salt, Dijon, and maple syrup in a high speed blender. 5. To serve, top the kale with crispy shiitakes and poached eggs. Drizzle with creamy lemon dressing.

Nutritional Information

Calories
250
Total Fat
22g
Saturated Fat
2g
Cholesterol
0mg
Sodium
1070mg
Carbohydrates
9g
Dietary Fiber
2g
Sugars
2g
Protein
6g
YIELD:

6 servings