Delicate kale ribbons are covered with a lemon and pepper vinaigrette and tossed with Parmesan and bacon bits.
Ingredients
- 12 lacinato or dinosaur kale leaves
- ¼ tsp sea salt
- 4 oz (110 g) uncured bacon (about 4 slices), minced
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- ½ tsp freshly ground black pepper
- ¼ cup grated or shaved Parmesan
How to Make It
- Remove woody stems from lacinato kale. Roll leaves together to form a loose bundle. Carefully slice kale crosswise into very thin slices or ribbons.
- Place kale in a colander or strainer over the sink. Sprinkle with sea salt and gently massage to coat kale. Let sit for 5 minutes.
- Meanwhile, heat a medium skillet over medium heat. Add bacon and cook for 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon from the skillet and place on a paper towel. Reserve bacon drippings.
- In a small mixing bowl, whisk extra-virgin olive oil with bacon drippings. Add lemon juice and black pepper and whisk together to make dressing.
- Squeeze any water out of kale. Place kale in a large salad bowl and toss with dressing to coat. Top with bacon pieces and Parmesan to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 516 kcal Calories from Fat: 324 kcal |
|
% Daily Value*
|
| Total Fat 36 g 103% |
Trans Fat 0.0 g |
carbohydrates 14 g 11% |
Dietary Fiber 3 g 8% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |