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5 from 2 votes

Kale Salad With Warm Bacon Vinaigrette

Course Salad
Cuisine Lunch
Keyword kale salad
Prep Time 7 minutes
Cook Time 10 minutes
Servings 6 people
Cost 12

Ingredients

FOR THE WARM BACON VINAIGRETTE

  • 4 slices bacon
  • 3 Tbsp bacon fat
  • 1 1/2 tsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tbsp apple cider
  • 1 tbsp honey
  • 1 clove garlic minced
  • 1 tsp coarse salt
  • 1/2 tsp ground black pepper

FOR THE KALE SALAD

  • 1 head kale
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled blue cheese
  • 1/4 cup store bought candied pecans
  • 1/2 cup homemade crumbled bacon pieces

Instructions

  • Cut bacon into 1/2 inch pieces.
  • Sauté in smaller fry pan over medium heat until starting to crisp. Remove from heat.
  • With a slotted spoon, remove bacon from pan and drain on paper towel lined plate.
  • Remove all but 3 tablespoons bacon fat from sauté pan.
  • Add minced garlic to reserved bacon fat and heat over medium low heat for one minute. Add remaining ingredients and stir with a whisk until well combined.
  • Warm until the vinaigrette is completely heated through and steaming. Do not boil.

FOR THE KALE SALAD

  • Cut the ribs from each leaf of kale.
  • Rinse kale in cold water, and dry thoroughly.
  • Stake the kale leaves on top of each other, then roll into a cigar shape. Take a knife and julienne. Place kale strips in a bowl.
  • Add dried cranberries, blue cheese, candied pecans and crumbed bacon to kale.
  • Drizzle warm bacon vinaigrette over kale salad and toss to coat.
  • Can be served immediately or even at room temperature. Both have their virtues.