Medium Salad

Lacinato Kale Salad with Warm Bacon Vinaigrette

Name: Lacinato Kale Salad with Warm Bacon Vinaigrette
Prep time: 19 min
Cook time: 65 min
Total time: 84 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 bunches lacinato kale; 0.33 cups red onion , see Note; 0.5 cups dried apricots; 0.5 cups slivered almonds; 0.5 reds bell pepper

Total Time

1h 24m

19m prep · 65m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This lacinato kale salad with warm bacon vinaigrette is made with the Italian relative to its more common "cousin", curly kale. Lacinato is a deep blue-green color, with a puckered surface, and like its cousin, it is a sturdy green, full of nutrients, that can stand up to a warm vinaigrette—a nice change from lettuce salads. Enjoy this hearty salad as a side, or add a little cooked chicken, if you'd like some protein, for a complete meal.

Ingredients

2 bunches lacinato kale
0.33 cups red onion , see Note
0.5 cups dried apricots
0.5 cups slivered almonds
0.5 reds bell pepper

Instructions

1

Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.
2

For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.
3

To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.
4

Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.
5

Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.
6

Give the salad a final toss, and garnish with reserved chopped bacon.