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Brunch Salad

In her blog, The Intentional Minimalist, Kristin Celeste Shroeger creates recipes based around her Community Supported Agriculture share from 9 Bean Rows Farm & Bakery in Northport. 9 Bean Rows grows fresh organic produce in a hoop house throughout the winter—which means Kristin can make this über healthy Brunch Salad on February mornings before she heads out to play in the snow. Find 9 Bean Rows produce year-round at The Village at Grand Traverse Commons Farmers Market.

Read Kristin’s blog at theintentionalminimalist.blogspot.com.

Ingredients

  • 1 small red onion
  • 1 medium turnip
  • 1 large baby potato
  • 2 cups kale, torn
  • Sea salt
  • Pepper
  • ½ tablespoon plus 1 teaspoon canola oil
  • Food for Thought wild leek vinegar
  • 2 eggs
  • 4 cups spicy salad greens mix
  • drizzle of Green Onion Infused olive oil (recipe below)
  • 9 Bean Rows artisan sea salt and fennel bread
  • thyme

Organic Green Onion Infused Olive Oil

  • 1 large bunch organic green onions
  • 3 cups organic olive oil
  • Sea salt

Preparation

For the Organic Green Onion–Infused Olive Oil: Wash one large bunch of green onions and cut bulbs off. Slice onion greens and add greens into a large glass jar with a few pinches of sea salt; cover greens with three cups of oil. Cover jar with a tight lid and store in a dark cool area for seven days, shaking jar every day. On the seventh day, strain oil into a clean glass jar.

For the Brunch Salad: Slice red onion, chop turnip and potato. Remove kale leaves from stems and tear two cups of kale into pieces. Add one-half tablespoon canola oil to pan with sliced onions; sauté for two minutes with a little sea salt. Add turnip and potato to onions, and cook for an additional two minutes then remove vegetables from pan. Add kale greens to pan with a little water and sea salt; cook for one minute, stir and add a dash of vinegar and cook for another minute, then remove greens from pan. Add one-teaspoon canola oil to the pan and add two eggs; season with salt and pepper. Cover eggs with lid and cook until whites are done but the yolks are a tad runny. Plate two cups of spicy greens per serving and top with kale, vegetables, egg and a drizzle of green onion–infused olive oil on top of egg. Slice sea salt and fennel bread and toast in pan, sprinkling fresh thyme on both sides. Serve the pan-fried bread with the breakfast salad. With first bite, break egg yolk and it will mix with the oil, vinegar and greens for your dressing.