Lacinato Kale Salad with Warm Bacon Vinaigrette: A Culinary Delight

Kale, often hailed as a superfood, doesn’t always get the love it deserves. Many people find its raw texture too tough or its flavor too bitter. However, with the right preparation and dressing, kale can transform into a delicious and satisfying salad. This recipe focuses on lacinato kale, also known as Tuscan or dinosaur kale, which is known for its slightly sweeter and more tender leaves compared to curly kale. The star of this salad is the warm bacon vinaigrette, a flavorful and comforting dressing that perfectly complements the earthy kale. Let’s dive into how to create this culinary delight.

Why Lacinato Kale?

Before we get to the recipe, let’s briefly discuss why lacinato kale is an excellent choice for salads:

* **Texture:** Lacinato kale has a smoother, more delicate texture than curly kale. This makes it easier to massage and more pleasant to eat raw.
* **Flavor:** It boasts a slightly sweeter, less bitter flavor profile, which makes it more approachable for those who aren’t kale enthusiasts.
* **Nutritional Value:** Like all kale varieties, lacinato kale is packed with vitamins, minerals, and antioxidants.

The Magic of Warm Bacon Vinaigrette

The warm bacon vinaigrette is what truly elevates this salad. The rendered bacon fat adds richness and depth of flavor, while the vinegar provides a tangy counterpoint. The warmth helps to soften the kale leaves and meld the flavors together beautifully. This is not your average salad dressing; it’s a transformative element that turns a simple kale salad into something truly special.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Lacinato Kale Salad with Warm Bacon Vinaigrette:

**For the Salad:**

* 1 bunch lacinato kale, ribs removed and thinly sliced
* 4 slices thick-cut bacon, diced
* 1/4 cup red onion, thinly sliced
* 1/4 cup toasted pine nuts or slivered almonds (optional, for added crunch)
* 1/4 cup grated Parmesan cheese (optional, for added flavor)
* Salt and freshly ground black pepper to taste

**For the Warm Bacon Vinaigrette:**

* 2 tablespoons bacon fat (reserved from cooking the bacon)
* 2 tablespoons red wine vinegar
* 1 tablespoon Dijon mustard
* 1 tablespoon maple syrup or honey (optional, for a touch of sweetness)
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Equipment You’ll Need

* Large bowl
* Large skillet or frying pan
* Cutting board
* Sharp knife
* Whisk
* Measuring cups and spoons

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create the perfect Lacinato Kale Salad with Warm Bacon Vinaigrette:

**1. Prepare the Kale:**

* **Wash the Kale:** Thoroughly wash the lacinato kale leaves under cold running water to remove any dirt or grit. Pay special attention to the crevices.
* **Remove the Ribs:** The tough ribs of the kale can be bitter and difficult to chew. To remove them, fold each leaf in half lengthwise and use a sharp knife to cut along the rib, separating the leafy part. Discard the ribs or save them for juicing or smoothies.
* **Thinly Slice the Kale:** Stack a few kale leaves together and thinly slice them crosswise into ribbons. Aim for slices that are about 1/4 inch wide.
* **Massage the Kale:** Place the sliced kale in a large bowl. This is a crucial step to tenderize the kale. Drizzle the kale with a teaspoon of olive oil (optional, but helps). Use your hands to massage the kale for 2-3 minutes. This helps to break down the cell walls and makes the kale more palatable. You’ll notice the kale wilting slightly and becoming darker green.

**2. Cook the Bacon:**

* **Dice the Bacon:** Cut the bacon into small, bite-sized pieces.
* **Cook the Bacon:** Place the diced bacon in a large skillet or frying pan over medium heat. Cook until the bacon is crispy and the fat has rendered. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking.
* **Remove the Bacon:** Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels to drain excess fat. Set aside.
* **Reserve the Bacon Fat:** Carefully pour off the excess bacon fat from the skillet, leaving about 2 tablespoons in the pan. The bacon fat is the base of our delicious vinaigrette.

**3. Make the Warm Bacon Vinaigrette:**

* **Sauté the Garlic:** With the reserved bacon fat still in the skillet, add the minced garlic. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
* **Add the Vinegar:** Pour in the red wine vinegar and deglaze the pan, scraping up any browned bits from the bottom. This adds a ton of flavor to the vinaigrette.
* **Whisk in the Remaining Ingredients:** Remove the skillet from the heat. Whisk in the Dijon mustard, maple syrup or honey (if using), and red pepper flakes (if using). Taste and adjust seasonings as needed. You may want to add a pinch of salt and pepper, but remember that the bacon is already salty.

**4. Assemble the Salad:**

* **Combine Ingredients:** Add the sliced red onion, toasted pine nuts or slivered almonds (if using), and crispy bacon to the bowl with the massaged kale.
* **Dress the Salad:** Pour the warm bacon vinaigrette over the salad. Toss well to ensure that all the kale leaves are coated with the dressing. The warmth of the vinaigrette will further soften the kale and enhance the flavors.
* **Add Parmesan Cheese (Optional):** If using Parmesan cheese, sprinkle it over the salad.
* **Season to Taste:** Season the salad with salt and freshly ground black pepper to taste. Remember to taste before adding salt, as the bacon and Parmesan cheese are already salty.

**5. Serve Immediately:**

* Serve the Lacinato Kale Salad with Warm Bacon Vinaigrette immediately. The warmth of the dressing is best enjoyed right away. This salad can be served as a side dish or as a light meal. It pairs well with grilled chicken, fish, or pork.

Tips for Success

* **Massage the Kale:** Don’t skip the massaging step! It’s essential for tenderizing the kale and making it more palatable.
* **Use Fresh Ingredients:** The quality of your ingredients will impact the final result. Use fresh, high-quality kale and bacon for the best flavor.
* **Don’t Overcook the Bacon:** Cook the bacon until it’s crispy but not burnt. Burnt bacon will impart a bitter taste to the salad.
* **Adjust the Sweetness:** If you prefer a sweeter vinaigrette, add more maple syrup or honey. If you prefer a tangier vinaigrette, add a splash more red wine vinegar.
* **Add Other Toppings:** Feel free to customize this salad with your favorite toppings. Some other great options include dried cranberries, toasted pumpkin seeds, avocado, or crumbled goat cheese.
* **Make it Ahead (Partially):** You can prepare the kale and cook the bacon ahead of time. Store them separately in the refrigerator. When you’re ready to serve, make the vinaigrette and assemble the salad.

Variations and Additions

This recipe is a great starting point, but feel free to experiment and make it your own. Here are some ideas for variations and additions:

* **Add Protein:** Make it a more substantial meal by adding grilled chicken, shrimp, salmon, or tofu.
* **Add Fruit:** Add some sweetness and brightness with diced apples, pears, or pomegranate seeds.
* **Add Nuts and Seeds:** Experiment with different nuts and seeds, such as walnuts, pecans, sunflower seeds, or hemp seeds.
* **Use a Different Vinegar:** Try using balsamic vinegar, apple cider vinegar, or sherry vinegar in place of red wine vinegar.
* **Add Cheese:** Explore different cheese options, such as feta cheese, goat cheese, or blue cheese.
* **Make it Vegetarian/Vegan:** Omit the bacon and use olive oil instead of bacon fat. Add smoked paprika to the vinaigrette to mimic the smoky flavor of bacon. You can also add toasted walnuts or pecans for richness.

Nutritional Information (Approximate)

* Calories: Approximately 300-400 per serving (depending on toppings and serving size)
* Fat: 20-30g
* Protein: 10-15g
* Carbohydrates: 15-20g

*Note: This is an estimate and may vary depending on the specific ingredients and portion sizes used.*

Serving Suggestions

This Lacinato Kale Salad with Warm Bacon Vinaigrette is incredibly versatile and can be served in a variety of ways:

* **Side Dish:** Serve it as a side dish with grilled meats, poultry, or fish.
* **Light Lunch:** Enjoy it as a light and healthy lunch.
* **Potluck Dish:** Bring it to a potluck or gathering. It’s sure to be a crowd-pleaser.
* **Holiday Salad:** It makes a wonderful addition to your holiday table.

Why This Recipe Works

This recipe works because it addresses the common complaints about kale salads. By using lacinato kale, massaging it to tenderize it, and pairing it with a flavorful warm bacon vinaigrette, we create a salad that is both delicious and nutritious. The combination of textures and flavors – the slightly bitter kale, the salty bacon, the tangy vinegar, and the optional sweetness – creates a well-balanced and satisfying dish.

Final Thoughts

This Lacinato Kale Salad with Warm Bacon Vinaigrette is a testament to the fact that even the most challenging vegetables can be transformed into something truly special with the right preparation and ingredients. Don’t be afraid to experiment with different variations and additions to create a salad that suits your taste preferences. Enjoy!