I don’t know about y’all but all the winter and holiday eating has caught up with me and it’s time for me to Go Green and eat some healthy and ‘in season’ Kale. I mean, the recipe does call for Apple Wood Smoked Bacon and Crispy Fried Shallots, but it sure beats the heck out of Fries and Butter Burgers? It’s also the month of March where we celebrate our beautiful Emerald Isle and our patron Saint Patrick. So, here’s a healthy Salad with the goal of going green…
…and finally, in keeping with the theme, here’s a verse from one of my favorite artists and songs, written by Johnny Cash and Forty Shades of Green...
“I close my eyes and picture the emerald of the sea
From the fishing boats at Dingle to the shores of Dunardee
I miss the river Shannon and the folks at Skibbereen
The moorlands and the midlands with their forty shades of green”
Hers the recipe…
Kale Salad with a Warm Bacon Dressing and Crispy Fried Shallots
- 2 ½ oz (5 cups) Kale (hard stalks removed and hand torn)
- (for the dressing)
- 1 Tbsp vegetable oil
- 5 slices uncured apple smoked bacon (finely chop)
- 8 Tbsp (1/2 cup) olive oil
- 3 garlic cloves (finely chopped)
- ¼ cup white balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- freshly ground black pepper
- (for the fried shallots)
- 2 shallots (finely sliced)
- 1 Tbsp flour
- 1 cup vegetable oil
- Kosher salt and pepper
How to make it:
- Heat oil in skillet and crisp bacon. Remove bacon from the pan and set on plate lined with a paper towel. Drain bacon fat from skillet leaving 1 Tbsp for a little flavor.
- Add chopped garlic and cook for 1 minute to soften but not brown. Remove from heat and add vinegar, (being careful as pan may splutter some). Gently shake the saucepan to mix. Use as whisk to mix the mustard, sugar. Add ground black pepper. Finally whisk in the olive oil and gently heat on low.
- To make the fried shallots toss in the flour. Heat the oil in a medium saucepan or fryer to 360 degrees F. Add the shallots in small batches so they do not stick together cooking for 10-12 minutes until they are really crispy. Remove with a slotted spoon and place on paper towels to drain. Season the shallots with a little salt and pepper.
- To serve toss the kale in the warm vinaigrette with the bacon.
- Serve right away and top each salad plate with a small handful of friend shallots and enjoy!
Judie the Irish Foodie