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Chudda's Cuisine/Lounge
Jan 16, 2015
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WARM BACON KALE SALAD

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!!!

Warm bacon kale salad

INGREDIENTS

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

Bacon

Hard boiled eggs, halved

Warm bacon kale salad

WARM BACON DRESSING

Warm bacon kale salad

INGREDIENTS

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

DIRECTIONS

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.

Warm bacon kale salad

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.

Warm bacon kale salad

DIRECTIONS FOR THE SALAD

Combine the kale with the warm bacon dressing and toss well.

Warm bacon kale salad

Plate the kale and place radish, mushrooms, roasted butternut squash, hard boiled eggs and bacon on top.

 

Warm bacon kale salad

Warm bacon kale salad

Warm bacon kale salad

Warm bacon kale salad

Beijos e Tchau!

Ludmilla and Marilyn Chudda

 

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. […] 2 xícaras de folhas de espinafre 3/4 c. queijo de cabra macio Adicionar 1 xícara de kaquis fatiados Queijo de cabra macio Couve De 1/2 a 1 kilo de couve, com as hastes retiradas, limpos e cortados Ingredientes para a receita do molho de bacon (here) […]

  2. […] Ingredients for bacon dressing recipe (here) […]

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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