This Kale Salad with Tomatoes Bacon and Preserved Lemon Dressing has a little secret. It tastes EXACTLY like a BLT sandwich. If you’re trying to cut down on calories or are looking for a gluten free BLT sandwich option, you’ve got to try this!
“This kale salad tastes like a BLT,” said Keith. I hadn’t mentioned that the title of the recipe from Bon Appétit magazine was, in fact, Kale BLT Salad.
When I look at the ingredient list, I’m not sure why it tastes like a BLT, but indeed it does. And technically it is a BLT salad: Bacon, Lacinato Kale and Tomato.
It was one of those recipes where readers write in to tell of some glorious dish they’ve had at a restaurant to ask if Bon Appétit can persuade the restaurant to share the recipe. They’re often gems and this is no exception.
What really drew me to try this was the creamy, preserved lemon dressing. About a month prior, I had made my first batch of preserved lemons with a dead simple recipe that I found in an NPR article. You cut 4 lemons (I used Meyer lemons) into quarters from the top almost to the bottom, leaving the end intact. Then you fill each with a tablespoon of sea salt (I used my favorite Real Salt which isn’t very processed and has loads of natural minerals.). You stuff these into a jar, cover them with fresh lemon juice squeezed from 4 more lemons and then you wait. And wait. For a month. But it’s so easy and their commercially preserved counterparts are expensive.
It must be the tangy, salty, sweet preserved lemon that gives this salad the BLT illusion – it’s the only thing I can think of in the recipe that’s unusual. And, I know this sounds crazy, but it kind of tastes like cheesecake. Which is why I can imagine using it in both savory and sweet dishes – it would be wonderful drizzled over fresh berries.
I modified the recipe, reducing the amount of dressing a bit and using apple cider vinegar because it’s what I had. Make this for the people in your life who love BLTs – I promise they won’t be disappointed. And if you love Caesar Salad, I highly recommend trying this Kale Caesar Salad, is there anything kale can’t do?
Kale Salad with Tomatoes Bacon and Preserved Lemon Dressing
Ingredients
- 1/2 preserved lemon coarsely chopped
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Kosher salt
- freshly ground pepper
- 12 ounces thick sliced bacon cut crosswise into bite-sized pieces
- 1 large bunch Lacinato kale sliced crosswise into thin ribbons
- 2 ripe tomatoes cut into bite-sized wedges
Instructions
- Add preserved lemon, sour cream, mayonnaise, and vinegar to a blender pitcher and blend until smooth. Season to taste with salt and pepper. Cover and chill until ready to use.
- Heat a large skillet over medium-high heat; add bacon and cook and stir until brown and crisp (or cooked through and only slightly crisp, as we like it.), 8–12 minutes. Transfer to paper towels to drain and cool slightly.
- In a large serving bowl, toss kale ribbons with dressing until coated; let sit 5 minutes. Top with bacon and tomato wedges. Serve.
Beeta @ Mon Petit Four says
May 17, 2016 at 10:08 pmYUMMY!! How is it that you can make me crave a salad so badly!? I know! You’re Marissa, that’s how! The chef extraordinaire! 😉 I love all your recipes, this one included!
Marissa says
May 20, 2016 at 11:24 amhaha, you’re the sweetest, Beeta! 😉 xoxo
Kevin | Keviniscooking says
May 7, 2016 at 3:00 pmTricky you with that kale lingo! Ha!
Things like this are perfect for that crazy mid week dining. I have preserved lemons on hand, too. Go figure, right? I make two different batches on occasion an done has ground fennel mixed in with the salt. Such a lovely flavor addition. Plus, this has bacon – how can one not love this!
Marissa says
May 13, 2016 at 3:34 pmI knew that you would have preserved lemons on hand, Kevin. I thought of you when I was making them. 🙂 Yeah, love that ground fennel mixed in – I’ll try that next time.
Sonali- The Foodie Physician says
May 7, 2016 at 12:48 pmSuch a lovely salad and that dressing sounds heavenly. I love that you made your own preserved lemons! Aren’t they the best 🙂
Marissa says
May 13, 2016 at 3:33 pmThey really are, Sonali! I couldn’t believe how easy it was…
nicole (thespicetrain.com) says
May 3, 2016 at 5:44 pmEven though I am neither a big fan of kale nor salads this recipe does sound mighty good. The photo is really mouthwatering too, it immediately grabbed my attention coming through my Bloglovin’ feed, I love the lighting, it makes the kale look beautiful (not an easy thing to accomplish). Thank you for sharing, Marissa!
Marissa says
May 3, 2016 at 5:57 pmWow, that means so much coming from you, Nicole! I love your photography…xo
Abbe@This is How I Cook says
May 3, 2016 at 2:13 pmThis would certainly appeal to my mom and she doesn’t even like kale! Soon, she will be a convert!
Marissa says
May 3, 2016 at 5:58 pmGive it a shot! She just may be… 🙂
Helen @ Scrummy Lane says
May 3, 2016 at 1:32 pmAnother really beautiful-sounding salad, Marissa! I really enjoyed your description of how to make the preserved lemons. I think I have no idea how they taste, so I think I’m going to have to give them a go just to find out. 🙂
Marissa says
May 3, 2016 at 5:58 pmThey’re so good, Helen. Really do try them – the worst part is having to wait for a month. 🙂
Kathleen | Hapa Nom Nom says
May 3, 2016 at 12:51 pmOmg, I love NPR! I literally have it on the entire time I’m home. Wow… that sounds like some horrible bored shut-in joke from ‘Wait, Wait… Don’t Tell Me!’ 😉
I’ve been on a lemon dressing kick, but I never thought to use preserved lemons – this is a definite must-try! As is this kale salad! I love that you used the specific type of kale to get that BLT name, and the fact that it also tastes like a BLT… well what can be better than that?!
Marissa says
May 3, 2016 at 6:00 pmYou crack me up, Kathleen!!! I love lemon dressings of all sorts, but the preserved aspect adds that extra somethin somethin. 😉
Faith (An Edible Mosaic) says
May 3, 2016 at 12:23 pmI am so intrigued by your description of this salad and its dressing! I’m all about BLTs (they were one of my favs growing up) and I’m dying to try this. I bet you’re right about that dressing – it would probably be lovely with fresh berries! And would you believe I haven’t made homemade preserved lemons yet?! I don’t know why, but the idea has always intimidated me…seems easy though so I have no excuses! xoxo
Marissa says
May 3, 2016 at 6:02 pmThank you, Faith! It’s so worth preserving them yourself…I find that I’m using them in all kinds of things. xoxo
Dorothy Dunton says
May 3, 2016 at 11:59 amHi Marissa! This salad look delicious! Of course, bacon makes everything better! I will definitely try my hand at preserving lemons, this dressing sounds perfect for this salad! Lacinato kale is an heirloom veg isn’t it? I would have to sub in ordinary kale, but I think it would still be good! You have access to such fabulous produce (and meats)!
Marissa says
May 3, 2016 at 6:03 pmYou are so right, Dorothy! Bacon is an amazing flavor booster in so many dishes!! Lacinato is just a fancy pants name, it’s also called Italian kale and Tuscan kale. I liked that it gave me the ‘L’ for my BLT. 🙂 But, honestly, I think any kale will be great.
Krys | Hungry Rants says
May 3, 2016 at 1:28 amLove the sound of this preserved lemon dressing – would go well with all kinds of salads!
Marissa says
May 3, 2016 at 6:05 pmDefinitely! I’m plan to try it out all summer… 🙂
Sabrina says
May 2, 2016 at 4:57 amBLT salad- genius idea! Looks delicious and I love kale salads 🙂
Marissa says
May 3, 2016 at 6:05 pmThanks, Sabrina!
Lorraine @ Not Quite Nigella says
May 2, 2016 at 2:16 amWow I love BLTs so anything that reminds me of this especially if it’s a bit healthier has got my vote 😀
Marissa says
May 3, 2016 at 6:06 pmMe too, Lorraine! I hope you try the salad, it’s honestly mysteriously good. That sounds bad, but I don’t get why it’s as good as it is.