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kale fennel circles red radishes Parmesan almonds Lemon Vinaigrette salt eggs eggs shallot lemon honey lemon juice champagne vinegar salt freshly ground black pepper extra-virgin olive oil olive oil
Viewed: 50 - Published at: 2 years agoIngredients
- 3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons
- 1 small fennel bulb, shaved into thin ribbons
- 1 small leek, white part cut into 1/8-inch thick circles, soaked in water for 2 to 3 minutes to remove any dirt, then drained
- 4 red radishes, cut into thin circles
- 3 tablespoons grated Parmesan
- 1/4 cup smoked almonds
- 1/2 cup Preserved Lemon Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- Oil, for frying eggs
- 6 eggs
- 1/2 shallot, chopped
- 1/2 preserved lemon, pulp discarded, rind only
- 1 tablespoon honey
- 1/2 cup lemon juice
- 2 tablespoons champagne vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 cup pure olive oil
Method
- Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper.
- Allow this to marinate for 15 to 20 minutes before serving.
- When ready to serve, heat a large saute pan over high heat and add oil.
- Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes.
- Season with salt and pepper.
- Serve on top of individually plated portions of slaw.
- Reserve any leftover dressing for serving.
- Any leftover salad will still be as good the next day.
- Place the shallot, preserved lemon rind, honey, lemon juice, vinegar, and salt and pepper in a blender.
- Pulse to blend.
- With the motor running, slowly add in the olive oils to emulsify.
- Taste for seasoning and adjust if needed.
