Spigarello salad with spicy currants and fried eggs from America - Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers by Mario Batali and Jim Webster

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Notes about this recipe

  • Breadcrumbs on December 05, 2015

    p. 102 – Outstanding! Simply the best kale salad we’ve ever had. mr bc is a kale-hater and he loves this salad. I make it with Tuscan kale. The rich, creaminess of the egg counters any bitterness in the kale and the spicy-sweetness of the currants balance out the flavours for a perfect bite. This makes for a perfect lunch or a hearty starter for a winter’s dinner. I’ve lost track of how many times I’ve made this now. An unexpected treasure! Photo (albeit a crappy Blackberry camera photo) here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9774124

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