After a few weeks of overindulgence, we’re resetting things this week with an entire lineup of vegetarian recipes planned, which you may have noticed if you follow us on Instagram.
We’ll do this every so often & it does wonders to boost energy & refocus our eating for the better.
There is one thing that we tend to miss after a few days of vegetarianism & it’s going to sound so cliché, but it’s bacon. & it’s not that we really eat a ton of it, but even a little of it’s smoky, salty crunch does a lot to add the finishing touches to salads, soups & even roasted vegetables.
Bacon or pancetta would easily be at home in this salad, but smoked almonds manage to fill that bacon void. They add the crunch, the smokiness (obviously), & together with the Parmesan provide just enough saltiness to make this a deliciously satisfying weeknight meal.
2 bunches Tuscan kale, torn into 1/4-inch-thick pieces
1 small fennel bulb, thinly sliced into ribbons
1 small leek, white part only, very thinly sliced
1 bunch red radishes, thinly sliced
3 tablespoons shaved Parmesan, plus a little more for garnish
1/4 cup smoked almonds, chopped, plus a few more for garnish
3/4 cup Preserved Lemon Vinaigrette, recipe follows
Salt and freshly ground black pepper
Oil, for frying eggs
Toss the kale, fennel, leek, radishes, Parmesan, and almonds together in a large bowl. Splash with enough dressing to thoroughly coat. Mix well with your hands, massaging the kale in the process. Let sit for 20-30 minutes before serving to let the kale soften a bit.*
Just before serving, heat the oil in a large skillet over medium heat. Add the eggs two to three at a time, seasoning with salt & freshly ground pepper. When the white has just set, carefully flip the egg, trying your hardest not to break the yolk…you’re going to want that. Cook on the other side, just until the white is set, but the yolk is still runny.
Divide the salad onto individual plates & carefully slide the egg (one per serving) on top. Sprinkle with remaining Parmesan & smoked almonds & drizzle with more dressing, if desired.
PRESERVED LEMON VINAIGRETTE
makes about 1 1/2 cups
1 shallot, roughly chopped
1 preserved lemon, rind only, roughly chopped
1 tablespoon honey
1/2 cup lemon juice
2 tablespoons champagne vinegar
a healthy dose of salt & freshly ground pepper
1 1/2 cups extra virgin olive oil
Combine the shallot, preserved lemon, honey, lemon juice, vinegar, & salt & pepper in a blender & pulse to combine. With the motor running, slowly drizzle in the olive oil until thoroughly emulsified.
*Kale salad is pretty great as leftovers. The kale is hearty enough to stand up to the dressing, without turning mushy, so go ahead & combine it as directed & add more dressing as necessary the next day.
adapted from Chef Mark Stark via Food Network