As wintertime ends, we’re all a little tired of heavy foods. We’re ready for salads and grilled veggies and meats, but we’re also not quite ready to give up the comforting aspects of heavy foods. Warm bacon vinaigrette is comforting and super good on kale, a green superfood. It’s not too heavy either; it’s like the perfect mix of winter foods and summer foods. And avocado is good any time of year, right? Give this tasty salad a try!
Oh, a plus to this vinaigrette is it goes great with more than just kale—try it with spinach, or over chicken or even green beans or brussel sprouts!
Warm Bacon Vinaigrette
1 lb bacon, cut into ½ in pieces
2 tbsp garlic, minced
½ c real maple syrup
¼ c stoneground mustard
1 ½ c apple cider vinegar
½ c canola oil
1 tsp black pepper
Salt to taste
Heat your pan on a medium high heat and add the bacon. Fry until crispy and add the garlic and stir until fragrant, about 45 seconds. Remove garlic and bacon from pan and save the grease for later.
Leaving the pan on, deglaze with the vinegar and then reduce by 1/3. Add the mustard, pepper and syrup and whisk together. Slowly add the oil whisking constantly to emulsify. Repeat with the bacon grease. Add the bacon and garlic mix back in and keep on a low heat until ready to use.
Kale Avocado Salad with Chicken and Bacon Vinaigrette
Yield: 4 salads
3 c baby kale, cleaned
2 c baby spinach, cleaned
2 avocados, cut in half and sliced
2 green onions, sliced thin on bias
1 tomato, quartered and sliced
5 radishes, sliced thin
2 large chicken breasts, sliced in half
First, cook the chicken in the pan. Season with salt and pepper—simple is best with this dish. Slice the chicken into strips.
In the mixing bowl, toss the kale, spinach and green onions together with a little bit of the warm dressing. Plate the greens mix and fan out the avocado and chicken. Drizzle with a little extra dressing and serve!
Tip: A little bit of shredded asiago would be delightful on this salad!