Kale Bacon Salad With Honey Horseradish Vinaigrette Recipes

KALE AND BUTTERNUT SQUASH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly.
• Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute.
• Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds.

RAW KALE SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
• While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
• Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
• Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

KALE WITH BACON

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.