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
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.
  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.

Jul 20, 2024