Sunday, June 23, 2013

Warm Kale Salad w Bacon Dressing

We ate this salad last night alongside our tasty tikka masala drumsticks (which I might like to add are super delicious as cold leftovers for lunch!)

Remember I'm on a kale kick, as evidenced by the two salads I've shared this week. The caveman wouldn't touch the first, but adored this one and said he'd love for me to make it again. I think it had something to do with the warm bacon dressing!

I found TummyRumblr's recipe on Chowstalker a while back, and pinned it on Pinterest to remind me to make it. SO glad I did! I made it as written, except I used shallot in lieu of red onion (it's what I had), raw cashews and no Parmesan cheese. If you do dairy I do think the cheese would taste wonderful here. 
Warm Kale Salad w Bacon Dressing
adapted from TummyRumblr

5 slices nitrite-free bacon
1 medium shallot, minced
2 tbs. juice-sweetened dried cranberries
2 tbs. apple cider vinegar
salt & pepper, to taste
6-8 oz. chopped kale or other greens
1/3 cup raw cashew pieces

Cook bacon in a large skillet until crisp, removing and setting aside. If you have more than 2-3 tbs. of grease left in the pan, feel free to pour a little off.

Add shallots and cranberries to skillet and lower heat slightly. Allow to cook until cranberries plump and shallots have softened, about one minute. Add vinegar and stir to combine. Allow to simmer for another minute then remove from heat. Season with salt and pepper.

Put kale in a large bowl. Crumble your cooked bacon and add to the bowl, then pour dressing over top. Toss to coat. Scatter cashews over salad and serve.

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