Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
For the Salad
- 1 bunch of kale (curly or Lacinato), washed, stems removed, and roughly chopped
- 2 tablespoons olive oil
- 1/2 cup chopped bacon (can substitute pancetta for a richer flavor)
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries (or chopped dates)
- 1/4 cup shredded Parmesan cheese
- 2 shallots, thinly sliced
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prep the kale: Wash and de-stem the kale. Roughly chop it into bite-sized pieces.
2. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving the drippings in the pan.
3. Toast the almonds: Add the sliced almonds to the bacon drippings in the skillet and toast over medium heat until fragrant and lightly browned, about 2-3 minutes. Remove from pan.
4. Sauté the shallots: Add the shallots to the pan and sauté for 1-2 minutes until softened.
5. Wilt the kale: Add the kale to the pan with the shallots and cook, stirring occasionally, until wilted and bright green, about 3-5 minutes.
6. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
7. Assemble the Salad: In a large bowl, combine the kale mixture, bacon, almonds, dried cranberries, and Parmesan cheese. Drizzle with the dressing and toss well to coat.
8. Serve: Serve immediately while warm.
Tips and Variations
Go Vegetarian: Swap out the bacon for cooked lentils or crumbled tempeh.
Add Spice: Include a pinch of red pepper flakes with the dressing.
Get Nutty: Try different nuts like walnuts or pecans instead of almonds.
Make it Vegan: Use nutritional yeast instead of Parmesan cheese. Sweeten the dressing with maple syrup instead of honey.
