Mushroom Kale Salad

This recipe from The Washington Post Food editor Joe Yonan was inspired by Animal restaurant in Los Angeles, where a baby kale salad with chili-lime vinaigrette, pecorino and pumpernickel crumbs is a standout on an otherwise carnivorous menu.

Mushroom Kale Salad

2 servings


  • 3 cups baby kale or adult kale, minus their stems
  • Freshly squeezed juice of 1 lemon ( 3 tablespoons)
  • 1 teaspoon mild miso (I like chickpea miso but soy is fine as well)
  • 3 teaspoons water
  • 2 large eggs, local, free range, of course!
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces cremini, oyster, hen of the woods or other meaty mushrooms, chopped (not stemmed)
  • 1 ounce pecorino cheese, coarsely grated
  • 2 Tablespoonspoons chili-flavored oil or olive oil and chili flakes
  • Coarse, flaky sea salt
  • Freshly ground black pepper


Wash and dry the kale. If its stems are thick, remove the leaves from the stems and reserve the stems for another use. Cut the leaves into thin slices and transfer to a medium bowl; add the lemon juice, 2 Tablespoons chili oil, sprinkle of salt and toss to coat.

Whisk together the miso and water in a small bowl, then whisk in the eggs until well combined.

Heat the oil in a small nonstick skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse and exude their juices, about 4 minutes.

Pour the miso-egg mixture over the mushrooms; cook for about 1 minute, or until set on the bottom; lift the edges of the set egg on one side and tilt the pan so the uncooked egg runs underneath, then fold over a time or two to form an omelet. Cook for a minute or two on each side, until just cooked through. Transfer the omelet to a plate to cool.

Once the omelet has cooled, transfer it to a cutting board and chop it into small pieces.  Add the omelet pieces and pecorino to the kale in the bowl and drizzle more olive oil if necessary; season with salt and pepper (lots!) to taste, then toss to combine.

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