September 16, 2011

Hearty Kale Salad

I liked this Hearty Kale Salad (another one from the October issue of EatingWell magainze), with its mushrooms and bacon, and would make it again for myself, but Graybeard wasn't crazy about it. He said that the kale had no taste, which I guess it kind of doesn't raw. But it's frilliness is fun, and with the red-wine-vinegar-based dressing, I thought it was nice. You might have to like kale to like this salad though.


Hearty Kale Salad



  • 6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed (EatingWell says to choose organic kale when possible because nonorganic can have high pesticide residue. )
  • 2 hard-boiled eggs (see Tip), coarsely chopped
  • 2 slices center-cut bacon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 1/2 cups sliced button mushrooms
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt



1. Place kale and eggs in a large bowl.

2. Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.

3. Add oil and onion to the pan and cook, stirring, for 2 minutes. 

4. Add mushrooms and cook, stirring, until softened, about 2 minutes more. 

5. Remove from the heat and stir in vinegar, mustard, pepper and salt. 

6. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.

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