Name: Easy Kale Salad
Prep time: 5 min
Total time: 20 min
Yield: serves 2 people
Cuisine: Italian
Ingredients: 350 g cavolo nero (black kale) or curly kale (12.3 oz); 2 carrots; 100 g bacon, cut on cubes (3/8 cup + 1 tbsp or 3.5 oz); 1 clove of garlic; 1 tbsp olive oil; 75 g olive oil (2.6 oz); 2 tbsp grated parmesan; 1 tbsp freshly squeezed lemon juice; 1 tsp dijon mustard; 3 tbsp greek yogurt; 1 tsp soy sauce

Easy Kale Salad

Easy Kale Salad, so happy you exist in our everyday lives when we have no idea what to do with kale. Eat your greens they say, kale is good for you, they say. But how come so many people don’t like kale and other greens if they are so good for you? Wouldn’t your body scream for more if it would love it so much? Well yes, it probably screams and we don’t want to hear it. In our humble opinion it all comes down to how we prepare our greens. We all have a memory from our childhood when the greens or any other vegetables for that matter were prepared in an incredibly distasteful way. You know like cauliflower cooked too long, then covered in cheese in attempt to cover it. Well it didn’t work, I still hate overcooked cauliflower. And I bet that you guys have your own personal story too. Kale is something Jernej didn't like for the longest but I encouraged him to dig deep and find some kind of way to start loving (okay, a bit too much, liking) kale. This kale salad recipe is the result of that "start liking kale" challenge. This Easy Kale Salad is just that. Easy to make and quick to make too. Drizzled with a wonderful lemony salad dressing that can be used in almost all kinds of salads. You can either serve this salad warm or cold and you can substitute the bacon to make it vegetarian. Hope this will inspire you to dig deep and (re)try new/old vegetables in a new way.

How to make kale salad?

Kale - Kale is the reason why we made this kale salad recipe, so please don't leave it out. You can either use cavolo nero or black kale, or you can use curly kale, or both.

Carrots - Carrots are not only visually appealing, they also add a lovely crunch and freshness to the dish.

Bacon - Makes this kale salad absolutely phenomenal. Adds another delicious layer of that meaty taste, which is great in this combo. Without the bacon, the salad would be dull, however, you can use tofu, pancetta or shredded leftover chicken in this recipe too.

Kale salad dressing - Oh my, oh my, this is one phenomenal salad dressing. It's one of those go - to every salad dressing. There's a reason there's more salad dressing in this recipe than needed and that's because you can store in for up to 7 days in the fridge and use anytime for any salad.

Kale salad is incredibly easy to make and truly makes a great side dish for everyday or even for special celebrations like Christmas, Thanksgiving and other gatherings. Make Kale salad fun again and don't allow those bad childhood memories take away your new tasty kale memories. Enjoy.

Ingredients

kale salad

350 g cavolo nero (black kale) or curly kale (12.3 oz)

2 carrots

100 g bacon, cut on cubes (3/8 cup + 1 tbsp or 3.5 oz)

1 clove of garlic

1 tbsp olive oil

salad dressing

75 g olive oil (2.6 oz)

2 tbsp grated parmesan

1 tbsp freshly squeezed lemon juice

1 tsp dijon mustard

3 tbsp greek yogurt

1 tsp soy sauce

Tools and equipment

pot

colander

pan

kitchen knife

paper towels

bowl

immersion blender

METHOD

Cook kale for 1 minute

Place a pot with boiling salted water over medium - high heat. Clean your kale under running water. Remove the steam from the kale. Add to the boiling water and cook for 1 minute, then remove and drain.
cook the bacon and carrots

Place a pan over medium high heat. Add the olive oil. Cut your bacon on 1cm (1/2 inch) cubes. Add to the pan, cook for about 5 minutes or until the bacon is beautifully golden brown, stirring occasionally. Transfer the cooked bacon to paper kitchen towels to drain any excess fat. Peel the carrots and cut on thin slices. Peel the garlic, cut on thin slices and add to the pan (use the same you cooked bacon in). Cook for about 10 minutes, stirring occasionally.
salad dressing

Add olive oil, greek yogurt, lemon juice, dijon mustard, soy sauce and parmesan to a bowl. Using an immersion blender, blend to a nice, thick, creamy salad dressing. Season to taste with salt and pepper.

Tip

If you prefer a more runny dressing, add about 2 - 3 tbsp of water. You can store the salad dressing for up to 7 days in a fridge.
Serve

Add kale to the carrots in the pan, stir to combine, so that the kale gets warm too. Transfer to a serving plate or bowl. Drizzle with salad dressing and sprinkle with bacon. Serve warm or cold, enjoy.