In the past few weeks, we have eaten some variation of this kale salad at least 3 or 4 times and it is quickly becoming my favorite warm fall salad for weeknight dinners. While it isn’t necessarily a “light” salad seeing that it includes bacon and buttery croutons, it is quite delicious and filling while not feeling overly heavy. And let’s not forget it is topped with an egg so how could it be bad?!? I’ll also let you in on our secret to perfectly poached eggs- it’s this tool from Sur La Table. It works so well that for the month after I brought two of them home we were topping practically every we made with a poached egg. Full recipe at the bottom of the post:
what you need:
- 1 Apple
- 1 bunch of kale or collard greens
- 4 strips of bacon
- 1 slice of french bread croutons
- 1/4 cup of slivered almonds, lightly toasted
- balsamic vinaigrette (I love the one from Trader Joe’s)
- 8 oz of mushrooms
- salt & pepper
- 2 eggs
- Cook the bacon in a large pan until crispy, chop into small pieces and set aside.
- Saute the mushrooms until they are nicely browned and set aside.
- Toss the bread with oil and toast in the oven until crunchy.
- Slice the apple into small pieces and place in cold water with lemon juice to avoid browning.
- Saute kale in large pan until lightly wilted.
- Combine Kale, Apple (removed from water), chopped bacon, the croutons, almonds, mushrooms and vinaigrette in a large bowl and toss to combine.
- Split between two plates and top each salad with a poached egg.
- Sprinkle the top of egg with a pinch of paprika.