Kale is one of those cold-hearty greens that keeps growing year-round; its flavor is often improved by a quick frost. I prefer heftier salads in the colder months, and this recipe is a great way to incorporate fresh kale into your salad routine. I've had few friends mention their hesitancy to eat raw kale, and to them I say, “well have you tried it with BACON?”
The lemon-yogurt dressing is a utilitarian wonder, and this recipe will make about double what you actually need for 4 servings. You won’t have any trouble eating the rest, I assure you; it keeps well in the fridge and makes a great sandwich spread, dip for vegetables, or (as I discovered), potato chips. You’re welcome.
If you don’t have preserved lemon, substitute the zest and juice of a large fresh lemon, and halve the vinegar. For the health-conscious among us (or those that dislike mayonnaise), double the yogurt and kiss the mayonnaise goodbye. You might not even miss it.
Winter BKT Salad
1 preserved lemon, minced
1/2 cup mayonnaise
1/2 cup plain, full-fat greek yogurt
2 TBS white wine vinegar
Salt & pepper to taste
1 bunch dinosaur (lacianto) kale
1 pint grape or cherry tomatoes
8 pieces thick-cut bacon
- To make dressing, mix preserved lemon, mayonnaise, and yogurt in a small food processor until smooth. Slowly add the vinegar until combined. Add salt and pepper to taste. Refrigerate dressing until ready to use (dressing can be made a few days ahead).
- Fry bacon in a large, heavy-bottomed skillet until very crispy but not burned. Remove to a paper towel-lined plate and let cool. Crumble cooled bacon in the paper towels or remove to a cutting board to chop coarsely.
- Slice tomatoes in half and set aside for salad prep.
- Remove tough stems from washed kale and tear into bite-sized pieces. Add kale to a large mixing bowl with two large dollops of dressing and toss to combine, adding more dressing as necessary. Don’t overdress, there should be very little excess dressing in the bottom of the bowl.
- Plate kale into 4 large servings and let rest for 5 minutes before adding bacon and tomatoes to serve.