Kale Salad with Tomatoes Bacon and Preserved Lemon Dressing
Use thick sliced bacon for this - you want it to have a solid presence in the salad. Adapted from this recipe in Bon Appétit magazine.
Servings: 4 people
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.
Nutrition
Calories: 492kcal | Carbohydrates: 4g | Protein: 12g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 668mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 917IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg
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