Salad with Red Kale and Fried Egg

April 8, 2016


1 head red kale, chopped

2 tbsp Tantillo California Extra Virgin Olive Oil

1 heirloom tomato, chopped

1 shallot, thinly sliced

3 slices bacon, chopped

Marinated artichoke hearts, quartered

1 fried egg (per plate, add more for individual servings)

Sea salt and pepper


1Mix all ingredients, except the egg, together in bowl. Toss gently.

2Plate and add egg on top of salad.

3Sprinkle with sea salt and pepper to taste. Buon Appetito!


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