Warm Bacon & Kale Salad with Sun Dried Tomato Vinaigrette
Warm Bacon and Kale Salad
Brie Thompson
4
15 minutes
20 minutes
Crispy bacon, hearty kale, and a warm vinaigrette make this the salad I reach for when I want something satisfying that still tastes bright. Sicilian Lemon Infused Olive Oil lifts the sun dried tomatoes and sweet apple, and Dark Balsamic Vinegar of Modena adds a tangy finish that softens the kale just enough. Serve this Warm Bacon and Kale Salad as a side, or make it a main with a crunchy topping of almonds.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 12 Stalks Kale
- 5 Medium Radishes, sliced thin
- 4 Strips Bacon, diced
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- 8 Sun Dried Tomatoes, diced
- ½ Honeycrisp Apple, cored and diced
- 2 Tbsp Dark Balsamic Vinegar of Modena
- ½ cup Almonds, chopped
Directions
- Remove the center stems from the kale, then finely dice the leaves. Add the kale and radishes to a large bowl and set aside.
- Cook the bacon in a medium skillet until crispy. Spoon the excess grease out of the pan, leaving the bacon in the skillet.
- Add Sicilian Lemon Infused Olive Oil to the bacon. Once hot, add the sun dried tomatoes and apple. Sauté until warmed through, 2 to 3 minutes.
- Add Dark Balsamic Vinegar of Modena and cook until slightly reduced, about 2 minutes.
- Pour the warm dressing over the kale and radishes and toss to coat. Top with the chopped almonds.
- Serve immediately, or let the salad rest at room temperature for 30 to 60 minutes so the flavors come together.