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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Kale Cobb Salad

Kale Cobb Salad

By Melissa Ben-IshayPublished: Apr 13, 2022
Star FillStar FillStar FillStar FillStar Fill
5
2 Ratings
preview for Baked By Melissa's TikTok-Famous Salads Are Worth The Hype

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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
668
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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

    1. Step 1Make the miso vinaigrette: Whisk together all ingredients except the oil. Drizzle in the oil and continuously whisk until vinaigrette is emulsified.
    2. 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.
    3. 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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