makes 12 servings
6 tablespoons Zinfandel vinegar or other red wine vinegar
1/2 cup chopped shallots (about 2 large)
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
12 ounces smoked bacon
2 tablespoons coarse kosher salt plus additional (for seasoning)
4 bunches kale, center stems removed, leaves torn into large pieces
Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.
Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.
bacon recipe courtesy of: Melissa McClure, Bon Appétit, October 2010