Kale Salad with Poached Egg



Ingredients

6 cups chopped kale
2 eggs
1 tablespoon white vinegar
½ cup olive oil
3 tablespoons champagne vinegar
1 teaspoons honey
2 teaspoons Dijon mustard
2 carrots, peeled and chopped
1 pint Brussels sprouts 
  1 sweet potato, peeled and chopped
1 medium onion, chopped
½ teaspoon paprika
¼ teaspoon ground coriander 
¼ teaspoon garlic powder 
¼ teaspoon salt
Pinch of ground pepper
2 cups Kellogg's® Crispix® cereal 
Canola oil cooking spray


Directions

Dressing
  • Combine ¼ cup olive oil, 3 tablespoons of champagne vinegar, 1 teaspoon of honey, 2 teaspoons of Dijon mustard in bowl and whisk.             
Roasted Vegetables
  • Preheat the oven to 425°F. Combine two carrots, one pint Brussels sprouts, one sweet potato, onion, and ¼ cup of extra-virgin olive oil. Spread the vegetables onto a baking sheet in a single layer and roast for 45 to 50 minutes or until tender. Let cool before adding to salad.
Croutons
  • In a small bowl, combine ½ teaspoon paprika, ¼ teaspoon ground coriander, ¼ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of ground pepper. Mix until blended. In a 1-gallon zipper-type plastic bag, add Kellogg's® Crispix® cereal. Spray with cooking spray and gently toss to coat.  Add spice mix, seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days.
Salad
  • In a large bowl combine kale, dressing and season with salt and pepper. Toss kale in the dressing and gently massage into kale with your hands. Set aside while you poach eggs.
  • Fill a medium pot 2/3 full with water. Place over medium heat and bring to a simmer. Add vinegar and a generous pinch of salt. Adjust heat so the water is at a gentle simmer. Crack an egg in a small ramekin or ½ cup measuring cup and gently slide it into the simmering water and slowly release the egg into the water. Repeat with other egg. Using a slotted spoon, gather the egg white around the yolk. Let poach for 3 minutes until the whites are cooked, but the yolks are still soft. Remove to a plate lined with a paper towel.
  • Add the roasted vegetables to the kale and toss to combine. Transfer to plates, sprinkle on croutons and top each with a poached egg.