KALE PESTO EGG SALAD
Kale has become a huge trend recently, but as much as everyone raved about it, I couldn’t really fall in love with it. It was almost too “harsh” as a green and a bit too much bite for my taste. But before I swore off kale for the rest of my life, I decided to use some leftover kale greens in a homemade pesto. I honestly wasn’t expecting much with the pesto, but little did I know how much I would actually like it.
The “harshness” of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.
The kind folks over at Star Fine Foods are giving one lucky Damn Delicious reader 2 VIP tickets to the 7th Annual Calabasas Malibu Food & Wine Festival ($600 value) from June 21-22, 2013. The VIP ticket includes a special tasting of world-class wines, beers, spirits, and delicious food on the rooftop of Mercedes Benz in Calabasas.
INGREDIENTS
1/4 cup Greek yogurt
Three tablespoons mayonnaise
Kosher salt and freshly ground black pepper, to taste
One baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula for serving
2 Roma tomatoes, thinly sliced, for serving
FOR THE KALE PESTO
1 1/2 cups kale leaves
Two garlic cloves peeled
Three tablespoons pine nuts
1/4 cup grated Parmesan
1/3 cup STAR Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with 1/4 cup kale pesto, Greek yogurt, mayonnaise, salt, and pepper to taste.
Serve sandwiches on baguettes with arugula, tomatoes, and egg salad mixture.
