Friday, August 2, 2013

Kale Salad with Warm Bacon Vinaigrette

I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.

Adapted from Just A Taste, serves 4


2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
 1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Dried cranberries, optional
Blue cheese, crumbled, optional


Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.

Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.

Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.

Remove the vinaigrette from the heat and season with salt and pepper.

Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.


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