Spigarello is described as a cross of broccoli and kale flavors.
Spigarello does not have the bitterness of some greens. This salad incorporates the flavor of the greens with a little spicy to make a delicious salad that is great with or without the egg on top. Quick to make and keeps in the fridge for several days making lunches a snap.
2 tablespoons dried currants ** (have subbed raisins and is still delicious)
6 tablespoons white balsamic vinegar
2 tablespoons Sriracha
6 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1 tablespoon tiny capers, drained
1 teaspoon salt, plus more as needed
2 bunches broccoli spigarello or Tuscan (Dino) Kale (about 1 pound), cut crosswise into paper thin slices
2 tablespoons pine nuts, lightly toasted
6 to 8 large eggs (1 per person) **(use as a side dish without the eggs is good too)
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
How do I make it?
Place the currants in a small microwavc-safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in salad bowl to cool.
When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers and salt.
Whisk together to form a light dressing.
Add the spigarello and toss with the vinaigrette to coat well.
Add the pine nuts and let stand at room temperature for 10 minutes.
In a 10 inch pan, heat the remaining 2 tablespoons olive oil over medium heat. Crack the eggs into the pan and cook slowly the way you like them – sunny side up is best.
Season the eggs with salt and pepper and sprinkle with the cheese.
Toss the salad one more time.
Divide the salad among serving plates, slide an egg over the top of each and serve.
Recipe from Mario Batali’s (co-host of The Chew and multiple restaurant owner) cookbook.