Tuesday, June 21, 2011
Raw kale salad with bacon
I FINALLY found something summery to do with kale.
I keep getting kale in my CSA box. As if I didn't eat enough CSA kale this winter, now I gotta eat it all summer, too? But my normal winter methods for eating kale (soup, etc.) just won't fly in June.
Fortunately, I discovered this recipe for Raw Lacinato Kale Salad with Bacon and Egg. And behold! I had all of the ingredients, including two bunches of kale.
Let me tell you, this salad is a rock star. Best of all, since it's kale, the salad doesn't wilt under all the dressing. Best of all part two, this dressing would work well on any kind of salad.
Reprinted here, from food52:
1/4 cup feta cheese
1/4 cup apple cider vinegar
1 bulb spring garlic, minced
1 egg yolk
2 tablespoons raw honey
1/2 cup grapeseed oil
1/4 cup olive oil
1/4 cup minced sage
salt to taste
1/2 pound bacon
2 bunches kale
1.For the dressing: In a food processor, combine the feta cheese, vinegar, garlic, egg yolk and honey and blend. Slowly add the grapeseed oil with the food processor running until it is emulsified. Add the olive oil and salt accordingly. You don't want it to be too thick. Add a little water so it is more of a salad dressing consistency, not mayo. You can also loosen it with more vinegar if it is not acidic enough for you. Add the sage at the end for a flecked green look and further depth of flavor.
2.For the eggs: Cover the eggs with cold water in a sauce pot. Bring to a boil then shut off the heat, cover the pot and wait for 10 minutes. After 10 minutes, submerge the eggs in ice water. Wait another 10 minutes then peel the eggs and slice or mince them.
3.For the bacon: I used a chili cured bacon, but you can use what ever you want. Cook the bacon until crispy (rendering out the fat), then chop into small pieces.
4.Remove the stems from two bunches of kale. Tear into bite size pieces. Toss the kale in the dressing and garnish with the minced egg and bacon. Serve.