Avocado and Marinated Kale Sandwich
September 28, 2014
"This is a sandwich I'd gladly pay over $10 for in an upscale restaurant. It's a unique and delicious recipe by fiveandspice. You'll love the lemony, garlicky aioli, and the kale salad would be great all by itself! Does not include resting time of 30 minutes. Since I can't get shallots here, I used very thinly sliced red onion. Not sure I would change that, even if I had access to shallots."
- LEMON-BASIL AIOLI
- Serving Size: 1 (282.1 g)
- Calories 747.7
- Total Fat - 72.9 g
- Saturated Fat - 12.8 g
- Cholesterol - 76.4 mg
- Sodium - 505.9 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 7.5 g
- Sugars - 3.8 g
- Protein - 13.5 g
- Calcium - 153.4 mg
- Iron - 2.6 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.2 mg
Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly; start with one drop at a time and work up to a thin, steady stream as the mixture starts to thicken and emulsify.
When enough oil is incorporated to reach your desired thickness, you can stop adding it and fold in the basil and salt and pepper to taste. Refrigerate for at least an hour before using to allow the flavors to settle and develop.
*shortcut: stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayo.
Toss the shredded kale with 1 tablespoon of the lemon juice and a pinch of salt. Squeeze everything together with your hands several times to start to gently soften the kale's toughness. Set aside.
Meanwhile, toss the sliced shallot with the remaining lemon juice and set aside.
Let both the kale and the shallot marinate for at least 30 minutes. Then, toss them together along with the sliced radishes, cheese, olive oil, and salt and pepper to taste.
To assemble, spread the top half of a toasted roll generously with lemon-basil aioli. Smash half of an avocado on the bottom half and sprinkle with a pinch of salt. Pile on some kale salad, close the sandwich and serve immediately.
Tips & Variations
No special items needed.