Recipe courtesy of Mark Stark
Save Recipe Print
Total:
45 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Preserved Lemon Vinaigrette:

Directions

Watch how to make this recipe.

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.

Preserved Lemon Vinaigrette:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Spicy Parmesan Green Beans and Kale

Recipe courtesy of Giada De Laurentiis

Sweet and Spicy Coleslaw

Recipe courtesy of The Neelys

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Kale Slaw

Recipe courtesy of Melissa d'Arabian

Italian Slaw Salad

Recipe courtesy of Rachael Ray

Kale Slaw with Lime and Cotija

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.