Baked By Melissa Kale Cobb Salad How To Make Kale Cobb Salad

Ingredients

1/4 c. red wine vinegar

1 tbsp. dried oregano

1/2 tsp. kosher salt

1 tsp. garlic powder

Juice of 2 lemons

1/3 c. nutritional yeast

3 tbsp. white miso

2 cloves garlic, grated or minced

1/3 c. extra-virgin olive oil

2 shallots, halved and thinly sliced

1/4 c. all-purpose flour

Kosher salt

Freshly ground black pepper

2 tbsp. avocado oil

1 head green kale, destemmed and sliced into fine ribbons

1 avocado, diced

1 c. fresh mozzarella, diced (can sub crunchy chickpeas)

1 pt. cherry tomatoes, halved

1 bunch scallions, sliced

1 1/2 c. cooked chicken breast, diced (can sub crispy tofu)

Preparation

Step 1Make the miso vinaigrette: Whisk together all ingredients except the oil. Drizzle in the oil and continuously whisk until vinaigrette is emulsified.Step 2Make the crispy shallots: In a medium bowl, toss together shallots and flour until fully coated. Season generously with salt and pepper. In a large skillet over medium high heat, add avocado oil and heat until shimmering. Fry shallots until crispy and caramelized, 7 to 8 minutes.Step 3Make the salad: In a large bowl, toss together kale, avocado, mozzarella, cherry tomatoes, scallions, and chicken with your desired amount of vinaigrette. Top with fried shallots and serve.

But now, Melissa has blessed us with a recipe that, along with her Green Goddess Salad, is our new fave. She takes the classic Cobb salad and turns it on its head by subbing romaine for kale and adding a homemade miso dressing that beats bottled big time. Not only that, she adds crazy crunch with homemade (and super easy to make) crispy fried shallots.