Had a memorable dinner at a nearby neighbourhood restaurant called Belgravia Hub last weekend and it inspired me to recreate a kale, bacon and egg salad I had as a starter. Bacon and eggs in a salad? Woohoo! In fact there was very little else in that salad, but perhaps its' simplicity is why I enjoyed it so much. A mustard infused vinaigrette and soft-yolked egg bring this dish to life. It also makes me wonder how I'll ever eat a salad without bacon and eggs in it again.
Adapted from: http://www.justataste.com
Serves 6-8
Ingredients
- 1 bunch of green kale
- 1/3 cup thinly sliced red onion
- 1/3 cup toasted pumpkin seeds
- Eggs (1 per serving if desired)
- 6 slices of bacon and reserved bacon fat
- 2 T minced shallots
- 1/2 cup apple cider vinegar
- 2 t packed brown sugar
- 2 t grainy Dijon mustard
Method
Wash and tear the kale from their spines. Gather the leaves on a chopping board and cut them into thin strips. Toss the kale with the pumpkin seeds and red onion and set aside.
Cook the bacon to your desired texture and reserve the bacon fat. Chop the bacon into bite-sized pieces and add it to the salad. Using the same pan on medium heat, add 3 tablespoons of the fat (supplement with olive oil if you do not have enough) with the shallots, caramelizing them over the course of about 8 minutes. Whisk in the vinegar, brown sugar and mustard until blended. Remove from heat and season with salt and pepper. Toss the dressing in stages in with the salad to meet your desired dressing coverage.
Using the same pan with a little of the bacon fat to coat, crack as many eggs into the pan as servings intended for the salad, frying it to the consistency of your preference. I like my yolk soft, so when it breaks in the salad, it oozes into the kale, adding another dimension to the flavour. Serve individual portions of the salad, adding an egg on top of each serving. Topping the salad with parmesan wouldn't be a bad idea either!
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