Kale and Warm Bacon Dressing
A hearty green salad with warm spiced bacon vinaigrette is balanced with fresh fennel and tart Granny Smith apples. Whether you are making a kale salad or not, the dressing can be made as a sauce for roasted chicken and potatoes or a platter of roasted vegetables - all the hearty warm things you can eat wearing a sweater.
Kale and Warm Bacon Dressing with Fennel and Apples
Category
Appetizer
Side Dish
Servings/Yield
4-6
Author
Helen Park
A hearty green salad with warm spiced bacon vinaigrette is balanced with fresh fennel and tart Granny Smith apples. Whether you are making a kale salad or not, the dressing can be made as a sauce for roasted chicken and potatoes or a platter of roasted vegetables - all the hearty warm things you can eat wearing a sweater.
Ingredients
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2 Tbsp olive oil
¾ pound thick cut bacon, cut into 1” pieces
2 bunches Tuscan kale, stemmed, washed and torn into bite sized pieces
½ Granny Smith apple, sliced 1/8” thick
1 fennel, trimmed and sliced 1/8” thick
1 small red onion, sliced 1/8” thick
½ cup sherry vinegar, divided
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2 Tbsp Silan
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1 tsp Cara
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1 tsp fine sea salt
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½ tsp black pepper, ground
Directions
In a bowl large enough to fit all of the ingredients for mixing, add the kale pieces and apple slices and set aside.
In a heavy bottom sauté pan or skillet, warm the olive oil over medium heat and add the bacon pieces, stirring to coat.
Leave the bacon to render in the pan over medium heat until golden brown, stirring occasionally.
Add in the fennel and onions and give them a good toss.
When the bacon is golden brown but still chewy, turn the heat off and add half of the sherry vinegar, silan, Cara, salt, and pepper to deglaze the pan and scrape up all the browned bits from the pan using a wooden spoon.
Add this mixture to the bowl of kale and apples along with the remaining sherry vinegar toss well to combine.
Serve while still warm.
Recipe Note
Recipe Notes
The dressing is a good updated classic that could be used as a dressing or sauce on hearty roasted vegetables or meats.
Questions? Contact helen@laboiteny.com
