Recipe courtesy of Mark Stark
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:

IDEAS YOU'LL LOVE

Manicotti with Italian Sausage

Recipe courtesy of Valerie Bertinelli

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Asian Slaw

Recipe courtesy of Alton Brown

Jicama Slaw

Recipe courtesy of Sandra Lee

Carrot Slaw

Recipe courtesy of Bobby Flay

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Cole Slaw

Recipe courtesy of Robert Irvine

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking