Side Pannel
The Best Kale Salad
The Best Kale Salad
- Recipe Submitted by maryjosh on 01/24/2017
Ingredients List
- For the dressing:
- 3 tablespoons white balsamic vinegar (or sub apple cider vinegar)
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 small shallot, very finely minced
- 1 small garlic cloves, very finely minced
- ⅓ cup extra virgin olive oil
- For the salad:
- crunchy chili tortilla strips
- ¾ cup pecans
- 4 strips of bacon
- 1 large onion, thinly sliced
- 4 cups curly kale, packed, washed and torn into bite sized pieces, from about 4 stalks
- 1 medium carrot, grated
- 1 ripe avocado, chopped
- 2 hand fully of cherry tomatoes, cut in half
Directions
In a medium sized bowl whisk together the white balsamic, honey, dijon mustard, shallot and garlic. Slowly whisk in the oil in a slow and steady stream. Whisking the oil in slowly will help it to emulsify and become creamy. Season the dressing lightly with a pinch of sea salt and a few cranks of fresh cracked pepper.
Preheat the oven to 375. Place the pecans on a baking tray and toast 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 rashers. Place the rashers into a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy 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 Reserve the bacon fat for another recipe - like this one.
Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
Add the kale, crunchy chili tortilla strips, pecans, bacon, caramelized onions, carrot, avocado and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.
Preheat the oven to 375. Place the pecans on a baking tray and toast 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 rashers. Place the rashers into a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy 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 Reserve the bacon fat for another recipe - like this one.
Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
Add the kale, crunchy chili tortilla strips, pecans, bacon, caramelized onions, carrot, avocado and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.
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