Warm Kale and Bacon Salad
This salad is a spin off the traditional Spinach Salad. It includes kale, bacon, boiled egg, white cheddar, crunchy croutons, and a warm caramelized shallot vinaigrette.
servings: 6
total time: 20 minutes
recipe by: Rae
Ingredients
- 1 bunch kale, stems removed, torn in small pieces
- 6 strips of homemade bacon
- 1 shallot, very thinly sliced
- 1 garlic clove, very thinly sliced
- 1 TBSP white balsamic vinegar
- 2 TBSP red wine vinegar
- 1/2 tsp honey
- 1 TBSP Dijon
- 3 TBSP bacon grease (reserved from cooking the bacon)
- Garlic Croutons
- 1 6oz par-baked baguette, cut into 1 inch cubes
- 1 tsp minced garlic
- 1/4 cup olive oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 4oz sharp white cheddar cheese, shredded
- 6 eggs, hard boiled, cooled, peeled, sliced in half
Directions
- FOR THE CROUTONS:
- Preheat the oven to 425 degrees F.
- In a small bowl combine the garlic, olive oil, salt and pepper.
- Place the bread cubes in a large bowl and pour the oil mixture over them, toss to coat well.
- Spread the cubes in a single layer on a baking sheet.
- Bake 8 minutes, stir and bake 2-4 minutes more or until crisp,
- Cool completely on the sheet, this is the most important step!!! Keep them on that baking sheet until cool.
- FOR THE SALAD:
- Place the kale a in a large mixing bowl and set aside.
- In a 12 inch skillet brown the bacon until well crisp. Drain on a paper towel and pour the drippings in a heat resistant bowl for later use.
- Add the shallot and garlic to the pan and cook for 5-8 minutes over medium heat until well caramelized.
- Add the vinegar and stir, then turn off. Add the add the honey, Dijon, and bacon grease and stir together.
- Pour the dressing over the kale and toss to coat. Taste and season with salt and pepper.
- Separate on to 6 plates and garnish with croutons, cheddar cheese, boiled egg, and a slice of bacon.
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