Flatout Kale Salad Wrap with Grapes
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 6 cups curly kale, cut into bite sized pieces
  • Sea salt
  • ½ coddled egg (cooked about 1 minute)
  • 1 clove garlic, minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey or agave
  • ⅛ cup fresh lemon juice
  • ⅛ cup olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grapes, halved
  • ¾ cup finely shredded Parmesan cheese
  • 2 Flatout Soft 100% Whole Wheat Flatbreads
Instructions
  1. Massage kale: place kale in a large mixing bowl. Add salt and massage salt into kale with your fingertips for approximately two minutes. The volume of the kale should reduce by about ⅓. Set aside.
  2. Coddle your egg. To do this, bring a pot of water to a boil. While water is boiling, prepare an ice bath, or a bowl of ice water. Place the egg in a heat-safe bowl or cup and pour the water over the egg. After one minute, remove egg and place into ice bath for about two minutes, careful not to break the shell. Crack egg into a separate bowl and let cool.
  3. Mix together the half of a coddled egg, minced garlic, mustard, honey, lemon juice and olive oil. Whisk until you have formed a dressing. Season to taste with salt and pepper.
  4. Add the kale and grapes into the bowl and toss to coat with dressing and ¼ cup of the shredded parmesan.
  5. Spread out two Flatout Soft 100% Whole Wheat Flatbreads on plates. Evenly distribute the salad over the two wraps and slice in half. Serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/flatout-kale-salad-wraps-grapes/