Lacinato Kale Salad with Warm Bacon Vinaigrette Recipe

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• Salad:
  • 2 bunches lacinato kale
  • 1/3 cup thinly sliced red onion
  • 1/2 cup chopped dried apricots
  • 1/2 cup blanched slivered almonds
  • 1/2 red bell pepper, cored, seeded, and sliced into thin strips
• Dressing:
  • 3 slices bacon
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 1/8 teaspoon red pepper flakes, or to taste

Directions

1. Prepare the Kale: Wash the kale in cold water and pat it dry with paper towels. Using a sharp knife, remove the stems and coarse veins. Chop the kale into bite-sized pieces. Place the chopped kale and sliced red onion in a large salad bowl and set aside.
2. Cook the Bacon: In a skillet, cook the bacon over medium heat until browned and crispy, about 5 to 7 minutes. Once done, remove the bacon from the skillet, chop it into pieces, and set it aside.
3. Prepare the Dressing: To the bacon drippings in the skillet, add just enough olive oil to make a total of 1/4 cup. Heat the combined drippings and olive oil over medium heat until hot. Stir in the minced garlic and cook for about 30 seconds.
4. Mix the Dressing: Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt, black pepper, and red pepper flakes to taste.
5. Combine the Salad: Pour the hot dressing over the torn kale and red onion slices. Toss the salad until the kale is well coated with the dressing.
6. Add the Final Ingredients: Add the chopped apricots, slivered almonds, and red bell pepper strips to the salad. Toss the ingredients gently to combine.
7. Finish the Salad: Garnish the salad with the reserved chopped bacon and give it a final toss before serving.

Nutrition Facts (per serving)

Nutrition Facts	Amount per Serving
Calories	183
Total Fat	11g
Saturated Fat	2g
Cholesterol	6mg
Sodium	151mg
Total Carbohydrate	17g
Dietary Fiber	4g
Total Sugars	10g
Protein	6g
Vitamin C	62mg
Calcium	88mg
Iron	2mg
Potassium	441mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin History

The Lacinato kale, also known as dinosaur kale, has its origins in Italy, specifically in the Tuscany region. This type of kale has long, dark green, crinkled leaves that resemble the scales of a dinosaur, hence the name. It has been a staple in Italian cuisine for centuries, used in hearty soups, stews, and as a side dish. The addition of bacon vinaigrette brings a touch of American flair to this traditional Italian vegetable, combining both the Old World and New World flavors. The warm bacon vinaigrette adds a rich, smoky depth to the salad, elevating the kale's natural flavor.

Regional Characteristics

Lacinato kale is most commonly found in Mediterranean cuisine, particularly in Italy, where it is a key ingredient in the famous Tuscan soup "Ribollita." The salad recipe, however, has been adapted to suit modern tastes, especially in the United States, where kale has gained popularity due to its nutritional benefits. The use of warm bacon vinaigrette is more typical in American-style salads, where rich, savory dressings often accompany robust greens. The sweet elements from apricots and almonds contrast with the salty bacon, giving the dish a well-rounded taste that plays on both sweet and savory notes.

Distinction from Similar Dishes

Compared to traditional kale salads, which typically use cold or room-temperature dressings, the warm bacon vinaigrette in this recipe sets it apart. Most kale salads rely on raw kale, but the warmth of the dressing slightly wilts the kale, softening its texture and making it more palatable for those who find raw kale too tough. Additionally, the inclusion of ingredients like dried apricots and slivered almonds is not typical in a standard kale salad, making this recipe a more complex and flavorful alternative to simpler versions. Unlike common Caesar salads or spinach-based salads, this dish's unique combination of ingredients makes it a distinctive choice for a hearty side or main course.

Where Its Usually Served

This salad is often served in casual American restaurants, particularly in bistros or farm-to-table eateries that focus on fresh, seasonal ingredients. Its also a popular choice for holiday gatherings or dinner parties, thanks to its ability to pair well with roasted meats or grilled vegetables. Its bold flavors and mix of texturescrunchy almonds, tender kale, and crispy baconmake it a crowd-pleasing dish. Additionally, it can be served as a main course for a light yet satisfying meal, especially for those seeking a healthy but flavorful option.

Interesting Facts

Lacinato kale, unlike other kale varieties, is known for its relatively tender texture, making it easier to eat raw or lightly cooked. This makes it ideal for salads, as it doesn't require the massaging or long marinating that curly kale does. Moreover, kale has experienced a resurgence in popularity in the past decade due to its high nutritional value, being rich in vitamins A, C, and K, as well as fiber and antioxidants. The addition of apricots, which are high in fiber and natural sugars, makes this salad a perfect balance of healthful and indulgent. Bacon, though not typically considered a health food, adds a savory element that enhances the overall taste and satisfaction of the dish.

FAQ about Lacinato Kale Salad with Warm Bacon Vinaigrette Recipe