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Dinner - Lunch - Recipe Card Series

Jammy Egg & Kale Salad

Perfect as a light lunch or a stunning starter for dinner guests, this salad is sure to impress both in taste and presentation.

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Recipe by Chef Candice Custodio

Chef Candice Custodio is a private chef, author, and founder of Club SupSup, a Latin-fusion supper club on California’s Central Coast.

Her food celebrates the region’s farms, vineyards, and community through vibrant, soulful dishes rooted in her Puerto Rican and Mexican heritage.

A Food Network Chopped alum and James Beard Network Cohort, Candice also serves as the Executive Director of At Her Table, a nonprofit uplifting women in food, beverage, and hospitality across the Central Coast.


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Yields 4 Servings
Prep + Chill Time 15 mins Cook Time 6 1/2 mins Total Time 21 1/2 mins

This salad features jammy eggs, crunchy radishes, and crisp kale for a delightful contrast. Sweet mango and savory Pecorino create a balanced flavor, while lemon vinaigrette adds a tangy, sweet note, making it a beautiful and nutritious dish for any occasion.

Ingredients

For the Salad

  • 4 Rosemary Farm eggs (room temperature)
  • 1 ripe mango, peeled and thinly sliced
  • 1 bunch lacinato kale (stemmed and roughly chopped)
  • 4-5 red radishes, thinly shaved
  • 1/2 cup Pecorino Romano, shaved
  • 1/3 cup cilantro microgreens (or substitute chopped cilantro)
  • 6-8 asparagus spears, trimmed and blanched
  • 2 tbsp toasted breadcrumbs
  • 1/2 cup crispy tortilla strips
  • Sea salt and cracked black pepper, for serving

For the Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or agave
  • Salt and pepper, to taste

Instructions

1. Boil the Eggs

Submerge the eggs in a pot of water, bring to a boil. Allow eggs to boil for 4 minutes and then turn off the heat, allowing the eggs to sit in the water for another 4 minutes. Transfer immediately to an ice bath for 3–5 minutes. Peel and set aside.

2. Blanch the Asparagus

Bring a small pot of salted water to a boil. Add asparagus and cook for 1–2 minutes until bright green and tender-crisp. Transfer immediately to an ice bath. Once cool, slice into thirds on a bias.

3. Prep the Kale

Place chopped kale in a large bowl. Add a pinch of salt and a splash of olive oil, then massage the kale for 1–2 minutes to tenderize.

4. Make the Vinaigrette

In a bowl, whisk together lemon juice, mustard, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.

5. Assemble the Salad

Toss kale with shaved radish and mango slices, and blanched asparagus. Arrange on a large platter or individual plates. Top them with the eggs..

6. Garnish & Finish

Sprinkle with Pecorino, tortilla strips, cilantro microgreens, and breadcrumbs. Finish with flaky salt, black pepper, and a final drizzle of olive oil.

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