Kale Salad with Bacon, Apple & Fresh Herbs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: Serves 2 as main, 4 as side
Ingredients
  • ½ cup walnuts
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 4 slices Applewood smoked bacon, chopped
  • 2 Tbsp olive oil
  • ¼ cup red wine vinegar
  • 2 Tbsp caper brine (from a jar of capers)
  • 2 Tbsp maple syrup
  • Freshly ground black pepper
  • 1 bunch kale, stems removed, leaved finely chopped
  • 2 large apples, cored and thinly chopped or julienned
  • 3 Tbsp chives, chopped
  • 1 Tbsp tarragon, chopped
Instructions
  1. Preheat oven to 350 degrees. Line a small baking sheet with parchment paper or a silpat mat. Place walnuts in a small bowl, fill with water and then drain the water out. Add sugar and salt and toss with wet walnuts to coat well. Bake for 10 minutes until browned and toasted.
  2. Heat a skillet over med-high heat and add bacon and olive oil- the olive oil seems excessive, but this will help form the base for your vinaigrette (using bacon alone works, but the fat congeals in the dressing, creating a somewhat unpleasant texture). Cook until crispy, then remove bacon from pan and set aside. Pour bacon fat and oil into a small bowl and add vinegar, caper brine, maple syrup and a good ground of black pepper. Whisk together well.
  3. In a large serving bowl, combine apple, kale, chives and tarragon. Pour vinaigrette over top and toss to coat. Sprinkle bacon and toasted walnuts on the dressed salad to serve.
Notes
* Inspired by Ryan Hardy's recipe in Food & Wine
Recipe by Port and Fin at https://portandfin.com/kale-salad-with-bacon-apple-fresh-herbs/