Mei Mei is a food truck in Boston and they have a kale salad that is rumored to be awesomely delicious. I’ve never had it, but Andrew can’t stop raving about it. So when we were planning a picnic on a recent lovely day, we decided to try to replicate the “magical” kale salad, with a few tweaks, and take it along for our picnic. This awesome blog wrote a great post on how to recreate the Mei Mei kale salad, so we used that as a guide.
It was delicious and lovely and we can’t stop massaging kale. Check it out:
1 bunch of fresh kale, washed of course
1 tsp lemon juice or apple cider vinegar
3 tsp olive oil
2 cloves garlic, minced
1 cup panko
1/3 cup grated feta cheese
Start by washing the kale then ripping it apart. You don’t have to rip it too small because it’ll shrink a ton on its own.
In a small bowl, mix the olive oil with the lemon juice or apple cider vinegar. Slowly add just a bit of that mixture to the kale while massaging the liquid into the kale with your hands. Your hands with get all gross and oily, but it’ll be fun. Add a bit more of the liquid mixture to the kale while massaging until you have enough to cover all the kale but not so much that it’s pooling at the bottom of the bowl. Add a bit of sea salt. Massage the bologna out of that kale because – fun fact – apparently massaging kale takes some of its bitter taste away.
Let your massaged kale hang out for a bit while you make the panko. Pour a bit of canola oil in the bottom of a skillet and add the minced garlic. Slowly add in the cup of panko, making sure that it’s mixing well with the canola and garlic. Add a bit more canola oil if you need to.
Make two eggs however you like – the original recipe says poached but since I don’t like poached eggs we did ours over hard. I think the poached thing would add a whole other element to the salad, with the runny yolk and all, but since I hate runny yolk, I was ok with our version.
Pile the kale into a bowl, add the panko and egg and some feta cheese on top. Take along on a picnic and enjoy!