Italian Kale Slaw with Sunny-Side Up Eggs

  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.

kale, fennel, circles, red radishes, parmesan, almonds, lemon vinaigrette, salt, eggs, eggs, shallot, lemon, honey, lemon juice, champagne vinegar, salt, freshly ground black pepper, extravirgin olive oil, olive oil

Taken from www.foodnetwork.com/recipes/italian-kale-slaw-with-sunny-side-up-eggs.html (may not work)

Another recipe

Switch theme