Kale Bistro Salad


Monday night was a cold and wet evening that stripped me from any and all aspirations for productivity. So, I stopped by the Deep Roots market on the way home from work for a couple ingredients for an easy, somewhat healthy salad that had a hint of comfort.

This Kale Bistro Salad is healthy in disguise, if you can have some self control with homemade croutons and bacon! Load up with hearty kale and purple cabbage and garnish with salty bacon, rich eggs and homemade croutons. A super quick winter salad that you’ll love!

Kale Bistro Salad, from the Kitchn

  • 4 large eggs
  • 1 pound thick-cut bacon
  • 6 cups thinly sliced kale leaves
  • 2 cups thinly sliced radicchio
  • 1 cup homemade croutons
  • 1/2 cup your favorite vinaigrette

Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. Remove the eggs with a slotted spoon. Run the eggs under cold water and, once cool enough to handle, gently peel.

Working in batches if needed, place the bacon in a single layer in a large frying pan. Fry over medium-low heat until the bacon is crispy on one side. Flip the bacon with tongs and fry until the second side is crispy. Transfer the bacon to a paper towel-lined large plate and repeat frying if needed. Once cool enough to handle, break the bacon into 1-inch pieces.

Place the kale and radicchio in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the greens among 4 plates. Top with the bacon and croutons. Place 1 egg on each serving and drizzle with the vinaigrette.

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