3548. BACON KALE CAESAR SALAD

serves six


For the croutons:
4 slices white bread, cut into cubes
2 tablespoons olive oil
1 clove garlic, very finely minced
¼ teaspoon oregano
⅛ teaspoon chili flakes

For the dressing:
½ lb. bacon, cut into 1 inch strips
2 egg yolks, at room temperature
¼ cup plus 2 tablespoons fresh squeezed lemon juice
1 cup vegetable oil
2 teaspoon umeboshi vinegar
2 anchovies, finely minced
1 tablespoon reserved bacon fat, melted
1 teaspoon fresh cracked pepper
2 large garlic cloves, very finely minced
⅓ cup freshly grated parmesan cheese
sea salt, to taste

 

For the salad:

6 stalks of curly kale, washed, stem removed and torn into bite sized pieces

Optional: 1 cup red grapes, cut in half

For the croutons: Preheat the oven to 250 degrees. Place the bread cubes in a large bowl and toss with the olive oil, garlic, oregano and chili flakes. Pour the bread cubes onto a rimmed baking sheet and bake them in the oven for 15 minutes, or until they are crunchy. You want them to dry out, not toast. If they haven't dried out after 15 minutes leave them in the oven a little longer.

 

For the dressing: Slice the bacon into 1 inch strips (I always have some bacon in the freezer and find it very easy to slice from frozen) Place the bacon in a frying pan over medium high heat and cook, stirring often for 7-8 minutes, or until the bacon is crispy. Remove the bacon from the pan using a slotted spoon and reserve 1 tablespoon of the fat.

 

Place the room temperature egg yolks in a medium sized bowl. Add the 2 tablespoons of fresh lemon juice and whisk them together. SLOWLY drizzle in the vegetable oil while whisking constantly. Once the dressing starts to thicken you can pour the oil in a little faster.

 

Once all the oil has been incorporated whisk in the remaining ¼ cup of fresh lemon juice, the umeboshi vinegar, anchovies, reserved bacon fat, fresh cracked pepper, garlic and parmesan cheese. Season to taste with sea salt.

 

To assemble the salad: Place the washed kale in a large bowl. Add the crispy bacon, and optional grapes. Pour the dressing overtop and toss so that everything is coated well. Let the dressing sit on the kale for at least 5 minutes before you serve it. Toss the croutons through the salad immediately before you serve it.

 

 

bacon recipe source: Kristen, The Endless Meal (@TheEndlessMeal), July 13, 2014

3535. CURLY KALE sauteed with GARBANZOS and BACON

1 bunch of curly kale, thoroughly washed and stems removed 1 can of garbanzo beans, drained and rinsed
2-3 slices of bacon, cut into small pieces
1/2 yellow onion, chopped
2 garlic cloves, chopped
salt
pepper
fresh lemon juice
olive oil

In a sautoir (a pan with sides that are 2-3 inches high) fry bacon over medium heat until crispy. Pour out most of the bacon fat. Add onion and saute for a few minutes until opaque. Add garlic. Cook for another 2-3 minutes. Add the garbanzos and cook for another 3 minutes or so. Add kale. It might not fit all at once so add some, cover, mix with tongs, and when it’s reduced a bit add the rest of the kale. Cook until the kale is wilted. Season with salt and pepper and some fresh lemon juice if you like that sorta stuff. Drizzle with a bit of olive oil and serve. 


bacon recipe source: The Foodie Teacher (@TheFoodieTeach), February 21, 2013

3338. CURLY KALE with CRISPY BACON

serves six 


1 kilogram curly kale or 1.4 kg Savoy cabbage, quartered, cored and coarsely shredded 

salt and ground black pepper

1 3/4 tablespoons butter 

6 rashers dry cure, rindless streaky bacon, cut into strips 

 

Remove and discard any tough or discolored outer leaves from the curly kale. Blanch the curly kale for 20 seconds in boiling, salted water; blanch the cabbage for 1-2 minutes. Drain and immediately plunge into cold water to stop further cooking. Drain again and tip out on to kitchen paper to dry. Set aside. Melt the butter in a wok or large frying pan. Add the bacon and fry gently for 3-4 minutes or until turning golden brown. Toss in the curly kale or cabbage and stir-fry for 3-4 minutes until coated with butter and heated through. Season well and serve.

 

 

bacon recipe source: allaboutyou.com