Kale salad for aunt esther

Indulge in a flavorful kale salad crafted with vibrant colors and bold flavors, a perfect blend for a delightful culinary experience.

Ingredients:

• 680g winter greens(kale, escarole, mustard)
• 12 fingerling potatoes
• 2 tablespoons olive oil
• 1/2 cup red onion
• 1/2 cup celery
• 1 piece garlic
• 1/4 cup cider vinegar
• 1/4 cup water
• 1/2 teaspoon celery seed
• 1/2 cup prepared mustard
• 1/2 cup sugar
• 1/4 teaspoon salt
• 6 eggs
• 1 dash black pepper
• 1 dash kosher salt
• 1 sprig parsley chopped
• 1 piece bacon

Instructions:

1. Cook fingerlings potatoes in boiling water until easily pierced with a fork, then keep them warm until ready to use.
2. Heat a heavy skillet and cook diced bacon until it turns light brown; then remove it and let it drain on paper towels.
3. Discard half of the fat from the skillet, add olive oil, and sauté garlic, celery, and onions until they become translucent.
4. Combine all remaining ingredients, bring to a boil, and let it cook for 5 minutes.
5. Arrange greens on small salad plates. Pour the hot dressing lightly over each serving, just enough to slightly wilt the greens.
6. Arrange the fingerlings in a decorative manner in the middle of the greens and drizzle them with a bit more dressing.
7. Finish off by topping each dish with a fried egg, freshly ground pepper, kosher salt, and chopped parsley according to taste.

Summary:

• Calories: 2284 kcal
• Fat: 90 g
• Protein: 86 g
• Carbs: 303 g
• Potassium: 5364 mg
• Magnesium: 629 mg