Kale Salad with Bacon Vinaigrette Recipe

By Emma Haberman | January 24, 2012

kale salad with bacon vinaigrette

Few things make me feel as instantly healthy as kale. The curly green is high in calcium and vitamins, and is a great metabolism booster. As a base for a salad, kale maintains its structure and almost never gets soggy, even when left in dressing overnight. Its unique texture and flavor lends itself perfectly a simple salad topped with creamy vinaigrette, Parmesan and a healthful poached egg.

Poaching an egg requires attention and patience, but is relatively simple. The most important steps are keeping the yolk intact, and making sure that the white completely wraps around the yolk before it sets. Pouring a dash of vinegar into the water and using the freshest eggs you can find will help the eggs keep their round shape as they boil. The salty bacon, zesty lemon and spicy shallots combine to make an easy refreshing salad that keeps well overnight for a leftover lunch. Read More

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