Meatless Mondays transition from summer to fall with this delicious Tuscan kale salad topped with farm-fresh egg.
On this installment of Guy’s Big Bite, Guy Fieri’s friend Mark Stark shows us a quick healthy meal that stars everyone’s favorite vegetable—kale!
If you aren’t on board the kale train yet, you’re a little late to the party.
The dark leafy green has found its way into most dishes, including Caesar salads and now coleslaw—or should we say, kale slaw.
Guy Fieri and Mark Stark team up to show us a simple kale salad filled with fennel, leeks, radishes, and smoke almonds, and topped with preserved lemon vinaigrette. For even more protein (and indulgence), Guy tops it off with a fried farm fresh egg.
Making the vinaigrette is easy too. Just combine all your ingredients together and blend! And if you don’t have preserved lemons, you can substitute Meyer lemons, which are a sweeter version of their regular cousins.
Mark Stark also adds his secret ingredient—smoked almonds. He claims that if you close your eyes and imagine, they’ll taste just like bacon. While we condone the lack of meat in this Meatless Monday recipe, on any other day it would probably be okay to add actual bacon to give this recipe a little more oomph.
Preserved Lemon Vinaigrette Ingredients:
- ½ shallot, chopped
- ½ preserved lemon, pulp discarded
- 1 tablespoon honey
- ½ cup lemon juice
- 2 tablespoons champagne vinegar
- 1 ½ teaspoons salt
- ½ cup extra-virgin olive oil
- 1 cup pure olive oil
