Tuesday, February 5, 2013
Kale salad with bacon,butternut squash and toasted almonds
I adapted this recipe from Bon Appetit. I used half a head of kale, and supplemented with mixed mesclun greens. I used half a butternut squash, too.
I have to say, this was the tastiest salad I've had for a long time.
8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 medium shallot, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 cups roasted and cubed butternut squash
1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
4 pieces of bacon, cooked, and torn into pieces
3/4 cup whole almonds, toasted, coarsely chopped
Parmesan (for shaving)
Whisk oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Meanwhile, heat 1 tablespoon oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Add squash, bacon and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.