Kale and Smoked Bacon salad with Zinfandel Vinaigrette |
|
 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Ingredients:
6 tablespoons zinfandel vinegar or other red wine vinegar |
1/2 cup chopped shallots (about 2 large) |
1 teaspoon dijon mustard |
1/4 cup extra-virgin olive oil |
12 ounces smoked bacon |
2 tablespoons coarse kosher salt plus additional (for seasoning) |
4 bunches kale, center stems removed, leaves torn into large pieces |
special equipment: salad spinner |
Directions:
1. Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
2. Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
3. Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.
4. Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.
|
|