I just love it when Marilyn and I are on the same healthy track because its so easy to create recipes in this house. Healthy for us doesn’t mean food without flavor or zero calories, not at all. As you know I have been “dieting” since I was little, so I can’t just eat lettuce with olive oil or feel hungry, it doesn’t work for me. So, we created this colorful, beautiful and flavorful kale salad with watermelon radish, pickled beech mushrooms (as you know it’s our new obsession), boiled eggs, roasted butternut squash and the BEST homemade warm bacon dressing ever. Usually, I feel that kale in general is a strong green, and that after couple bites I’m done. But because the bacon warm dressing is a strong dressing too it turns out to be a perfect combination for the kale. We used the rest of the beech mushrooms we had leftover and also the roasted butternut squash that we had in our fridge. I am pretty sure that you will love this warm bacon kale salad!!! Leave my body extra pounds!!!! Go greens!!!
Red kale (stripped of the stem and cleaned well)
Lacinato kale (stripped of the stem and cleaned well)
Watermelon radish, peeled and sliced thin
Pickled beech mushrooms
Roasted butternut squash
Hard boiled eggs, halved
WARM BACON DRESSING
9oz diced bacon
3/4 cup sugar
3/4 Dijon mustard
1tbs black pepper
1tbs fresh lemon juice
1/2 red wine vinegar
2 cups olive oil
In a large sauté pan, render bacon (we used the Hempler brand, however its was not the ideal because there’s not much fat). So try to use a fatty bacon. Cook bacon over medium heat until bacon is crispy but not overly browned. Remove bacon from pan with a slotted spoon and set aside on paper towels. Remove pan from stove and let cool for 5 minutes.
Place pan with bacon grease back on stove over medium heat. Add sugar, mustard, scallions, black pepper and lemon juice to bacon fat. Mix well over medium heat until sugar has dissolved. Transfer to a mixing bowl and let cool for 5 minutes. Add red vinegar to mixing bowl and blend with a whip to combine. While whisking, briskly slowly drizzle oil into mixture. Fold bacon into dressing.
DIRECTIONS FOR THE SALAD
Combine the kale with the warm bacon dressing and toss well.
Plate the kale and place radish, mushrooms, roasted butternut squash, hard boiled eggs and bacon on top.
Beijos e Tchau!
Ludmilla and Marilyn Chudda