Kale Caesar Salad with Warm Bacon Vinaigrette

• 1 large bunch kale, destemmed and chopped
• 6 slices thick-cut bacon, chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese, divided
• Salt and pepper to taste
• Croutons for serving
• Lemon wedges for serving

Steps

1. 1 In a large bowl, massage the kale with a pinch of salt until it softens.
2. 2 In a skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
3. 3 In the same skillet, sauté garlic in the bacon fat until fragrant.
4. 4 Whisk in Dijon mustard and red wine vinegar. Slowly drizzle in olive oil while whisking to emulsify.
5. 5 Remove from heat and stir in half of the Parmesan cheese and crumbled bacon.
6. 6 Pour the warm vinaigrette over the kale and toss to coat.
7. 7 Taste and adjust seasoning with salt and pepper.
8. 8 Divide salad among plates, sprinkle with remaining Parmesan, and serve with croutons and lemon wedges.

Equipment

• Large mixing bowl
• Skillet
• Whisk

Variations

• Add roasted chickpeas for extra crunch.
• Substitute kale with romaine for a traditional Caesar feel.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute red wine vinegar with lemon juice for a brighter flavor.

Pairings

• Grilled salmon
• Rustic bread
• A crisp Chardonnay

Nutrition

Tips

• Massaging the kale helps it become more tender and easier to enjoy.
• For a richer flavor, allow the salad to sit for 5 minutes after tossing to let the kale absorb the vinaigrette.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss with additional vinaigrette before serving.

Freezing: This salad does not freeze well due to the texture of the kale and cheese.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve alongside crusty bread for a light meal.

FAQ