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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
668
Melissa Ben-Ishay is best known for her mini cupcake brand, Baked By Melissa. But recently, she has blown up on TikTok for being a master salad chef. She even inspired us to create our own version of her famed dippable salad.
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.
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Ingredients
For The Miso Vinaigrette
- 1/4 cup
red wine vinegar
- 1 Tbsp.
dried oregano
- 1/2 tsp.
kosher salt
- 1 tsp.
garlic powder
Juice of 2 lemons
- 1/3 cup
nutritional yeast
- 3 Tbsp.
white miso
- 2
cloves garlic, grated or minced
- 1/3 cup
extra-virgin olive oil
For The Crispy Shallots
- 2
shallots, halved and thinly sliced
- 1/4 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
avocado oil
For The Salad
- 1
head green kale, destemmed and sliced into fine ribbons
- 1
avocado, diced
- 1 cup
fresh mozzarella, diced (can sub crunchy chickpeas)
- 1 pt.
cherry tomatoes, halved
- 1
bunch scallions, sliced
- 1 1/2 cups
cooked chicken breast, diced (can sub crispy tofu)
Directions
- 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.
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