Bird Nest Kale Salad
This delightful salad not only makes a stunning presentation but also offers a nutritious meal packed with protein, healthy fats, and vibrant vegetables.
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Cooking tools:
- Saucepan
- Slotted spoon
- Deep-fry thermometer
- Mixing bowl
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Serving bowl
- Kitchen timer
- Paper towel
- Stove
- Colander
- Peeler
- Grater
- Pot
- Plate
- Whisk
- Tongs
Ingredients
- 6 soft boiled Dakota Layers eggs
- 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
- ¼ cup creamy peanut butter
- 1 Tbsp toasted sesame oil
- 1 ½ Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp honey
- 1 lime, juiced
- ½ Tbsp freshly grated ginger
- water, as needed
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