Massaged Kale Salad with Warm Balsamic and Bacon Dressing

5 from 1 vote

Massaged Kale Salad with Warm Balsamic and Bacon Dressing

This dressing is rich and robust and requires a more heavy duty leafy green to stand up to it. Massaged kale works wonderfully here as it also balances the rich and sweet flavors. Crispy bacon adds both texture and flavor. Finish with some soft boiled eggs to make this a full meal or leave them off to serve it as a side dish.

Course Main Course, Salad

Cuisine Italian

Keyword bacon, dairy-free, dinner, egg-free, kale, lunch, main, nightshade-free, nut-free, pork, salad, side

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 591kcal

Author Jenny Ross

Ingredients

10 ounces bacon cut into bite size pieces
1 bunch Dino also called Tuscan or lacinato kale, 1 large bunch
1/2 red onion chopped
1 garlic clove minced
3 tablespoons balsamic vinegar
1 tablespoon gluten-free soy sauce or 1 tablespoon coconut aminos
1 teaspoon monk fruit granulated, omit if using coconut aminos
salt and pepper to taste
6 eggs soft-boiled, optional

Instructions

Add the bacon to a large pan over medium high heat and cook until the fat is rendered and the bacon is crisp, about 10 minutes.
While the bacon is cooking, prepare the kale. Strip the kale off the main leaf vein and pull into bite wise pieces with your hands. Add the kale to a large bowl and using your hands, massage the kale well, really pressing hard on the leaves to bruise them thoroughly. This will make them tender. Set aside.
Using a slotted spoon, transfer crisped bacon to a paper towel lined plate to cool. Remove all but 3 tablespoons of bacon grease.
Add the onions to the remaining bacon grease in the pan and cook until soft, 5-10 minutes. Add garlic and cook until fragrant, about one minute more. Add the vinegar, and coconut aminos and remove the pan from heat. Add the kale off heat and toss to coat evenly with the warm dressing. Taste and season with salt and pepper, as desired. Transfer to plates and top with crisped bacon and eggs, if using.

Notes

To soft boil eggs, heat large pan or pot with 1/2 inch water in the bottom over high heat until it boils. Add the eggs (up to 6 at once) with a slotted spoon and cover, simmer for 6 minutes and 30 seconds, covered. Transfer the eggs to an ice water bath for 5 minutes then peel.

Nutrition