Kale Blt Salad
From Bon Appetit November 2015.
Source and licence
From Bon Appetit November 2015, printed page 112, digitised by the Internet Archive: https://archive.org/details/Bon_Appetit_November_2015
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- 12 oz. slab bacon
- 1 pint grape tomatoes
Method
- 4 servings Thick slab bacon is key to this dish.
- Buy it packaged , if you can find it, or from the butcher.
- You're invited to 1 check out gorgeous photos of these dishes on bonappetit.com or on our tablet edition.
- No R.S.V.P.
- required.© V% preserved lemon, chopped / 3 cup creme fraiche V 3 cup mayonnaise 1 Tbsp.
- white wine vinegar Kosher salt, freshly ground pepper 1 Tbsp.
- vegetable oil 12 oz.
- slab bacon, sliced %" thick 8 cups chopped Tuscan kale 1 pint grape tomatoes, halved Process preserved lemon, creme fraTche, mayonnaise, and vinegar in a food processor until smooth;
- season dressing with salt and pepper.
- Cover and chill until ready to use.
- Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8-10 minutes per side.
- Transfer to paper towels and let cool slightly.
- Slice crosswise to yield 12 pieces.
- Toss kale and dressing in a large bowl until coated;
- let sit 5 minutes.
- Add tomatoes and gently toss to coat.
- Divide salad among plates and top each with 3 pieces of bacon.
- do ahead: Dressing can be made 1 day ahead.
- Keep chilled.
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