Guy Fieri Makes Italian Kale Slaw with Chef Mark Stark | Guy’s Big Bite

Guy is joined by Chef Mark Stark to cook up a healthy Italian Kale Slaw. This crisp and bright salad is topped with a sunny side-up egg, smoked almonds and a preserved lemon vinaigrette. #GuyFieri #GuysBigBite #FoodNetwork #KaleSlaw Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/4aaQ5iF Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Italian Kale Slaw with Sunny-Side Up Eggs RECIPE COURTESY OF MARK STARK Level: Easy Total: 45 min Active: 25 min Yield: 4 to 6 servings Ingredients 3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons 1 small fennel bulb, shaved into thin ribbons 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 4 red radishes, cut into thin circles 3 tablespoons grated Parmesan 1/4 cup smoked almonds 1/2 cup Preserved Lemon Vinaigrette, recipe follows Salt and freshly ground black pepper Salt and freshly ground black pepper Oil, for frying eggs 6 eggs Preserved Lemon Vinaigrette: 1/2 shallot, chopped 1/2 preserved lemon, pulp discarded, rind only 1 tablespoon honey 1/2 cup lemon juice 2 tablespoons champagne vinegar 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 cup pure olive oil Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Guy Fieri Makes Italian Kale Slaw with Chef Mark Stark | Guy’s Big Bite | Food Network https://youtu.be/gMsNsenWfQU