Italian Kale Slaw with Sunny-Side Up Eggs Recipe

Name: Italian Kale Slaw with Sunny-Side Up Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper.
2
Allow this to marinate for 15 to 20 minutes before serving.
3
When ready to serve, heat a large saute pan over high heat and add oil.
4
Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes.
5
Season with salt and pepper.
6
Serve on top of individually plated portions of slaw.
7
Reserve any leftover dressing for serving.
8
Any leftover salad will still be as good the next day.
9
Place the shallot, preserved lemon rind, honey, lemon juice, vinegar, and salt and pepper in a blender.
10
Pulse to blend.
11
With the motor running, slowly add in the olive oils to emulsify.
12
Taste for seasoning and adjust if needed.

1181

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Italian Kale Slaw with Sunny-Side Up Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Kale Slaw with Sunny-Side Up Eggs

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