This is an easy to prepare dish I created at my last restaurant. Kale is such a popular ingredient. I toyed with a couple different concepts, finally falling in love with this preparation featuring Organic Baby Kale. Earthbound Farms packages my favorite blends. Look for it in the packaged salad and greens aisle of your favorite grocery store. Like so many recipes I created for my restaurants, it is free of gluten, soy, and corn. This lovely dish also contains no nuts, egg or dairy. So unless you can’t eat bacon, it’s a crowd pleaser!
To prepare the salad:
Earthbound Farms Organic baby kale note: You can use larger kale, but must carefully remove all stem material and tear into bite sized pieces. These older greens will have a stronger flavor, but it’s all a matter of personal preference.
Crisp bacon crumbles I really like to use apple smoked bacon!
Bacon fat, reserved from cooking the bacon
Braggs Organic Apple Cider Vinegar
Thinly sliced fresh garlic
Maple Sugar
Salt and Pepper to taste
Place the bacon fat in a sauce pan. note: you can substitute olive oil for some of the bacon fat, if you have concern at consuming the bacon fat. Be aware that the flavor for the salad is primarily from this ingredient, though. Add approximately half as much vinegar as fat. When these are beginning to get hot, add the garlic. Cook quickly, remove the pan from the heat and immediately pour over the clean baby kale. Toss gently. Add 1/2 to 1 teaspoon of maple sugar and s&p to taste. If substituting olive oil for part of the fat, you will need to season it heavier to compensate. Finish tossing and serve immediately. This is not a dish that can be left to sit.