Print Recipe
Copy LinkWarm Kale and Bacon Salad
Servings: 6
Total Time: 20 minutes
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:
1. Preheat the oven to 425 degrees F.
2. In a small bowl combine the garlic, olive oil, salt and pepper.
3. Place the bread cubes in a large bowl and pour the oil mixture over them, toss to coat well.
4. Spread the cubes in a single layer on a baking sheet.
5. Bake 8 minutes, stir and bake 2-4 minutes more or until crisp,
6. Cool completely on the sheet, this is the most important step!!! Keep them on that baking sheet until cool.
For the Salad:
1. Place the kale a in a large mixing bowl and set aside.
2. 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.
3. Add the shallot and garlic to the pan and cook for 5-8 minutes over medium heat until well caramelized.
4. Add the vinegar and stir, then turn off. Add the add the honey, Dijon, and bacon grease and stir together.
5. Pour the dressing over the kale and toss to coat. Taste and season with salt and pepper.
6. Separate on to 6 plates and garnish with croutons, cheddar cheese, boiled egg, and a slice of bacon.
1. Preheat the oven to 425 degrees F.
2. In a small bowl combine the garlic, olive oil, salt and pepper.
3. Place the bread cubes in a large bowl and pour the oil mixture over them, toss to coat well.
4. Spread the cubes in a single layer on a baking sheet.
5. Bake 8 minutes, stir and bake 2-4 minutes more or until crisp,
6. Cool completely on the sheet, this is the most important step!!! Keep them on that baking sheet until cool.
For the Salad:
1. Place the kale a in a large mixing bowl and set aside.
2. 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.
3. Add the shallot and garlic to the pan and cook for 5-8 minutes over medium heat until well caramelized.
4. Add the vinegar and stir, then turn off. Add the add the honey, Dijon, and bacon grease and stir together.
5. Pour the dressing over the kale and toss to coat. Taste and season with salt and pepper.
6. Separate on to 6 plates and garnish with croutons, cheddar cheese, boiled egg, and a slice of bacon.
Notes/Tips
These croutons are great for soup too!!!