THE BEST KALE SALAD
It's the
BEST way to eat kale! A lemon, garlic and parmesan dressing transforms kale
into a tangy flavor in this Tuscan kale salad.
INGREDIENTS
FOR THE
DRESSING:
- 2 tablespoons honey
- ⅓ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 small garlic clove, very finely minced
- 1 small shallot, very finely minced
- 3 tablespoons white balsamic vinegar (or sub apple cider vinegar)
- A pinch of sea and pepper
FOR THE
SALAD:
- 4 strips of bacon
- 1 medium carrot, grated
- 1 large onion, thinly sliced
- 1 ripe avocado, chopped
- 2 handfuls of cherry tomatoes, cut in half
- 2 tablespoons Boursin cheese (omit for paleo)
- ¾ cup pecans
- 4 cups curly kale, packed, washed and torn into bite-sized pieces, from about 4 stalks
INSTRUCTIONS
First, in a
medium bowl, whisk together the white balsamic vinegar, honey, Dijon mustard,
shallot and garlic. Slowly add the oil in a slow, steady stream. Whipping the
oil slowly will help it emulsify and become creamy. Lightly season the
vinaigrette with a pinch of sea salt and a few cranks of freshly ground pepper.
Then, preheat
the oven to 375 degrees. Place the pecans on a baking sheet and grill in the
oven for 6-7 minutes, or until they are light brown and fragrant. Watch them
carefully as they burn easily.
Cut the
bacon into 1 inch pieces and place them in a large skillet over medium heat.
Fry the bacon for 7 to 8 minutes, or until crisp but not burnt. Immediately
remove the pan from the heat and, using a slotted spoon, remove the bacon from
the pan. Remove all but 2 teaspoons of bacon fat from the pan. Save the bacon
fat for another recipe - like this one.
Add the
chopped onions to the pan. Cook onions, stirring occasionally, for 10 to 12
minutes, or until they are soft enough and light brown.
Add the
kale, Boursin cheese, pecans, bacon, caramelized onions, carrot, avocado and
cherry tomatoes to a large bowl. Mix with the dressing and serve immediately.
Happy Cooking Time.
