This flavorful and easy salad is the perfect go-to for weeknight meals: The honey in the homemade dressing pairs well with the sweet and fresh strawberries, and the French shallots add a tinge of heat. Recipe by Karine Lavallée-Wlasichuk.
Kale-Strawberry Niçoise
You can add this recipe to a collection to create a shopping list!
Print Recipe Add to CollectionIngredients
- 1 egg
- ½ bunch of kale
- A pinch of sea salt
- ½ cup olive oil
- 6-8 California strawberries
- 1 sweet potato
- 1 yellow onion
- ⅓ cucumber
- 1 tbsp of white vinegar
- sauce:
- ⅓ cup olive oil
- 3 tbsp of balsamic vinegar
- 1 tbsp of lemon juice
- A pinch of sea salt
- 1 small French shallot finely chopped
- 1 tbsp of Dijon mustard I chose the traditional one with grains
- 2 tbsp of honey
Instructions
- Chop sweet potato and place on a baking tray. Mix a pinch of sea salt and 2 tbsp of olive oil. Mix well. Bake in the oven at 400° for 20 minutes, or until lightly crispy. Set aside.
- Chop the kale and place in a bowl. Add a drizzle of olive oil and a small pinch of seal salt. Massage with your hands until softened.
- Chop your strawberries, cucumbers, tomatoes and parsley. Set aside.
- To caramelize your onion, all you need to do is chop it, add a tbsp of olive oil and a drizzle of honey. Cook on medium-high for 3-5 minutes while stirring. When the onions appear to be softened and translucent, lower the heat to medium-low. Add the vinegar, mix well, and cover. Let cook for an additional 10 minutes- until golden and soft.
- Meanwhile, prepare your egg: bring salt water to boil, place the egg in with a spoon for 7 minutes, take it out, and run under colder water for 2-3 minutes. It will then be ready for the shell to be discarded.
- In a small bowl, whisk together all the sauce ingredients.
- On a plate, place the kale first, then cover with all ingredients. Add the sauce and fresh parsley. Enjoy!
