Italian Kale Slaw with Sunny-Side Up Eggs

Foodnetwork

Ready in: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6
Gluten Free

Ingredients

  • 1/4 cup smoked almonds
    Nuts
  • 1/2 teaspoon freshly ground black pepper
    Spices and Seasonings
  • 2 tablespoons champagne vinegar
    Oil, Vinegar, Salad Dressing
  • 6 eggs
    Milk, Eggs, Other Dairy
  • 1 small fennel bulb, shaved into thin ribbons
    Produce
  • 1 tablespoon honey
    Nut butters, Jams, and Honey
  • 3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons
    Produce
  • 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
    Produce
  • 1/2 cup lemon juice
    Produce
  • Oil, for frying eggs
    Oil, Vinegar, Salad Dressing
  • 1/2 cup extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1 cup pure olive oil
    Oil, Vinegar, Salad Dressing
  • 3 tablespoons grated Parmesan
    Cheese
  • 1/2 preserved lemon, pulp discarded, rind only
    Canned and Jarred
  • 4 red radishes, cut into thin circles
    Produce
  • 1 1/2 teaspoons salt
    Spices and Seasonings
  • Salt and freshly ground black pepper
    Spices and Seasonings
  • 1/2 shallot, chopped
    Produce

Steps

  • 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.
  • 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.

Nutrition

  • Calories: 381.72  cal  (19.09%)
  • Fat: 31.56  g  (48.56%)
  • Saturated Fat: 5.17  g  (32.32%)
  • Carbohydrates: 17.17  g  (5.72%)
  • Sugar: 4.6  g  (5.11%)
  • Cholesterol: 165.38  mg  (55.13%)
  • Sodium: 928.19  mg  (40.36%)
  • Protein: 11.34  g  (22.69%)
  • Vitamin K: 479.59  µg  (456.75%)
  • Vitamin A: 7052.62  IU  (141.05%)
  • Vitamin C: 92.93  mg  (112.65%)
  • Copper: 1.12  mg  (56.04%)
  • Manganese: 0.76  mg  (38.09%)
  • Vitamin E: 5.54  mg  (36.96%)
  • Vitamin B2: 0.38  mg  (22.2%)
  • Phosphorus: 222.01  mg  (22.2%)
  • Selenium: 15.33  µg  (21.89%)
  • Calcium: 199.93  mg  (19.99%)
  • Potassium: 652.81  mg  (18.65%)
  • Folate: 69.55  µg  (17.39%)
  • Vitamin B6: 0.33  mg  (16.72%)
  • Magnesium: 66.18  mg  (16.55%)
  • Iron: 2.8  mg  (15.53%)
  • Fiber: 2.43  g  (9.71%)
  • Vitamin B5: 0.93  mg  (9.26%)
  • Zinc: 1.32  mg  (8.79%)
  • Vitamin B1: 0.12  mg  (8.14%)
  • Vitamin B12: 0.42  µg  (7.03%)
  • Vitamin B3: 1.24  mg  (6.18%)
  • Vitamin D: 0.89  µg  (5.95%)

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