Bacon and Kale Salad with White Balsamic Vinaigrette
This delightful salad features crispy bacon, caramelized shallots, roasted red peppers, and crunchy walnuts, all tossed in a tangy white balsamic vinaigrette.
Ingredients
| 1/2 | cup olive oil |
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| 6 | teaspoons white balsamic vinegar |
| 4 | teaspoons Dijon mustard |
| 2 1/2 | teaspoons honey |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground black pepper |
| 1/4 | teaspoon red pepper flakes |
| 12 | strips bacon |
| 4 | large shallots, thinly sliced into rings |
| 12 | cups packed kale, massaged |
| 3 | roasted red peppers, drained and chopped |
| 1 | pinch salt and ground black pepper to taste |
| 2 | large cloves garlic, minced |
| 1/2 | cup walnuts |
| 1/2 | cup grated Parmesan cheese |
Instructions
| 1. | In a bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, honey, salt, black pepper, and red pepper flakes to create the vinaigrette. |
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| 2. | Place bacon in a large skillet and cook over medium-high heat until crispy and browned, approximately 10 minutes. Drain the cooked bacon on paper towels, reserving 3 tablespoons of bacon fat in the skillet. |
| 3. | Cook the thinly sliced shallots in the reserved bacon fat until golden and caramelized, for about 3 to 4 minutes. Remove the shallots and drain them on a paper towel. |
| 4. | Add the massaged kale and chopped roasted red peppers to the skillet. Sauté briefly until the kale is just warmed through but not wilted, around 2 to 3 minutes. Season with salt and pepper. Introduce the minced garlic and cook until fragrant, about 30 seconds. |
| 5. | Transfer the kale, red peppers, and garlic to a serving bowl. Drizzle the vinaigrette over the mixture, then top with diced bacon, caramelized shallots, walnuts, and grated Parmesan cheese. |
Published on Jul 20, 2024 by Luminița