Kale Salad Recipe

Inspired by The Vesper

Time30m

Serves4

Heirloom carrots, apple, bacon, roasted pecans, apple cider-Dijon vinaigrette.

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Ingredients

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1
Prepare the Kale
Wash and dry the kale. Remove the stems and tear the leaves into bite-sized pieces. Place in a large bowl.
2
Prepare the Vegetables and Bacon
Peel the heirloom carrots and slice them into thin rounds. Dice the apple, removing the core. Cook the bacon in a skillet over medium heat until crispy, then crumble it into small pieces.
3
Toast the Pecans
In the same skillet, add the pecans and toast over medium heat for about 3-5 minutes, stirring frequently until fragrant.
4
Make the Vinaigrette
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper until well combined.
5
Assemble the Salad
Add the sliced carrots, diced apple, crumbled bacon, and toasted pecans to the kale. Drizzle the vinaigrette over the salad and toss gently to combine.