This kale salad is the perfect solution for those who don't enjoy eating raw kale, but love salads. After crisping up your bacon, you cut the heat, then toss in the kale and cook it briefly in the residual heat of the pan. The kale will crisp up in some parts and lightly wilt in others. It's a really lovely texture and unexpected twist on a kale salad. This salad is super simple, but would be lovely with grilled chicken or shrimp.
Crispy Bacon and Kale Salad with Mustardy Grapefruit Vinaigrette
3 strips of bacon, sliced into slivers
4 cups of kale, packed
1/4 teaspoon sea salt
1 carrot, sliced into slivers with a vegetable peeler or mandoline
Mustardy Grapefruit Vinaigrette (recipe below)
Heat your skillet to medium-high heat, then add bacon and cook for 2-4 minutes or until very crispy. You will likely have to pour the grease off several times. When the bacon is ready, pour off the grease, turn off the heat, then add all kale to the pan and toss with the bacon and salt. Continue to toss in the pan for 2 minutes until kale is crispy in some parts and wilted in others.
Add kale, bacon and carrots to a large bowl and toss with several tablespoons of the grapefruit vinaigrette.
Serve on two plates, then top with fresh parmesan and pepper.
Mustardy Grapefruit Vinaigrette
Juice of 1 grapefruit (about 4 tbsp)
1.5 tablespoons dijon mustard
1 tablespoon white wine vinegar
2 tbsp extra virgin olive oil
Salt and pepper to taste
Whisk grapefruit, mustard and vinegar together in a medium bowl. Slowly drizzle in the olive oil, whisking the whole time to emulsify.