Green Kale Salad w. Roots and Egg

A plate of healthy deliciousness

This easy salad is super nutritious and full of good vitamins and power! It can be made with potatoes like in the video, but can also easily be made with beetroot, golden beets, parsnip, carrots and other root veggies.

Recipe and picture by Barnemad

Here’s what you need for one portion:

• A handfull root veggie or potatoes
• Herbs for cooking (e.g. bay leaves or purslane)
• Whole corns of pepper
• 2 tbs of butter
• Half an onion, finely chopped
• A shot of vinegar
• A pinch of sugar
• A soft boiled egg
• A handfull of pumpkin seeds (sunflower seeds work as well)
• A spoon of good mayo
• Olive oil for frying

What to do:

1. Boil root veggies in salted water together with pepper corns and bay leaves. Finely chop half an onion.
2. In another pot melt butter and cook it until it browns. Then add vinegar, sugar and onion.
3. Boil a medium-sized egg for app. 5.30 min. until soft boiled. Peel the egg.
4. Fry pumpkin seeds and salt in a pan in a little bit of olive oil until the seeds start making popping-sounds.
5. Tear the kale of off the stems and add the leafy parts to a warm frying pan w. olive oil and salt. Do not let them cook for too long — they should still be soft.

Serve it by cutting the beets in smaller pieces and place them in a circle on a plate. Add a spoonful of mayo in the middle of the circle and place the egg on it. Top with kale and pour with brown butter sauce. Finally sprinkle with pumpkin seeds and purslane and enjoy your meal!

See the video tutorial here:

Recipe and video by Barnemad