I recently stumbled upon kale at the farmer’s market—glorious, leafy greens basking in the autumn sun—and I couldn’t resist. This kale salad, tossed with crispy bacon and tangy blue cheese, is a wild dance of flavors that’s both a nostalgia trip and an unexpected delight. If salads could sing, this one would belt out a ballad about comfort and surprise, all in one bite.
Steps
- Begin by chopping 6-7 cups of fresh kale leaves into bite-sized pieces. Use your hands to massage the kale with 1 tablespoon of extra virgin olive oil for a minute to soften it.
- Cook 6-8 slices of bacon until crispy, then chop them into small pieces. Add the bacon to the kale along with 1/2 cup of crumbled blue cheese, 1/2 cup of dried cranberries, and 1/2 cup of toasted chopped pecans.
- To prepare the vinaigrette, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1-2 teaspoons of honey, 1 teaspoon of Dijon mustard, a pinch of salt, and freshly cracked black pepper in a mixing bowl. Whisk until fully blended, then stir in a finely chopped small shallot.
- Drizzle the red wine shallot vinaigrette over the kale salad and toss everything together until the ingredients are well combined.
- For an extra touch, sprinkle a little more bacon and blue cheese on top before serving. Enjoy the salad immediately, or refrigerate it for up to 8 hours if preparing in advance.
Ingredients
- 6–7 cups chopped fresh kale leaves
- 1 tablespoon extra virgin olive oil
- 6–8 slices cooked bacon, chopped
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted chopped pecans
- 1 batch of Red Wine Shallot Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1–2 teaspoons honey, to taste
- 1 teaspoon Dijon mustard
- Pinch of salt and freshly cracked black pepper
- 1 small shallot, peeled and finely chopped
FAQ
- Can I prepare this kale salad in advance?
- Yes, you can prepare this kale salad ahead of time. The robust nature of kale allows it to stay fresh for up to 8 hours in the refrigerator, making it convenient for entertaining or busy days.
- What type of kale is recommended for this salad?
- The recipe uses a combination of dinosaur (lacinato) kale and traditional curly leaf kale, but you can use any variety you prefer.
- How do I make the Red Wine Shallot Vinaigrette?
- To make the vinaigrette, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Stir in the finely chopped shallot. Adjust the seasoning with extra salt, pepper, or honey as needed.
- Can I modify the ingredients to suit my taste?
- Absolutely! Feel free to adjust the amounts of bacon, blue cheese, cranberries, and pecans to your liking. The recipe is quite flexible.
- What is the best olive oil to use for this salad?
- It is recommended to use extra virgin olive oil for the vinaigrette due to its rich, fruity flavor, which complements the salad well.
Tips
- Massage the chopped kale with extra virgin olive oil for about a minute to soften the leaves and enhance their flavor.
- Prepare the red wine shallot vinaigrette in advance and adjust the seasoning to your preference by adding more salt, pepper, or honey if needed.
- For optimal freshness, assemble the salad up to 8 hours before serving and store it in the refrigerator.
- Customize the salad by adjusting the quantities of bacon, blue cheese, pecans, and cranberries according to your taste preferences.
Equipment
- Salad Spinner (for drying kale leaves)
- Mason Jar (for shaking the vinaigrette, if not using a whisk)
- Chef’s Knife (for chopping ingredients like kale, bacon, and shallots)
- Mixing Bowl (for tossing the salad and mixing the vinaigrette)
