Name: Kale and Bacon Salad with Croutons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: ½ baguette; 2 Tbsp (30 mL) olive oil; ½ tsp (2 mL) salt; freshly ground pepper; 8 strips bacon; 8 cup (2 L) kale, chopped, stems and ribs removed; ¼ cup (60 mL) olive oil; 2 Tbsp (30 mL) lemon juice; 2 tsp (10 mL) Dijon mustard; 2 tsp (10 mL) garlic, minced; 2 tsp (10 mL) maple syrup; ¼ tsp (60 mL) kosher salt; freshly ground pepper

Prep Time

20 min

Cook Time

25 min

Yields

4-6 servings

This is a hearty and satisfying salad. To save time, make the bacon and croutons the day before. Courtesy of Kristen Eppich.

ingredients

Kale and Bacon Salad with Croutons

baguette

Tbsp (30 mL) olive oil

tsp (2 mL) salt

freshly ground pepper

strips bacon

cup (2 L) kale, chopped, stems and ribs removed

Vinaigrette

cup (60 mL) olive oil

Tbsp (30 mL) lemon juice

tsp (10 mL) Dijon mustard

tsp (10 mL) garlic, minced

tsp (10 mL) maple syrup

tsp (60 mL) kosher salt

freshly ground pepper

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 300ºF. Slice baguette half into ½-inch slices and place on a rimmed baking sheet. Brush with olive oil and season with salt and pepper. Bake for 10 min. Flip and bake for 5 more min or until crisp and golden. Remove from oven and transfer to a plate. Let cool.

Step 2

Increase oven temperature to 425ºF. Place bacon on same baking sheet and cook for 10 min. Turn and cook for 5 more min, or until bacon is very crisp. Remove from oven and transfer to a paper towel-lined plate. Reserve.

Step 3

Place kale in a large bowl. Whisk all the vinaigrette ingredients together and pour half of the dressing over the kale. Toss well. Crumble bacon and crisp bread over the salad. Toss again, adding more vinaigrette as needed. Season with salt and pepper to taste.

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Kale and Bacon Salad with Croutons

ingredients

Kale and Bacon Salad with Croutons

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