The following is an online extra from our November 2022 issue.
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Warm Kale Salad
By George Carroll, The Savory Grain
It’s kale’s versatility that most appeals to Savory Grain chef George Carroll. “You can juice it, eat it raw, make salads and soups,” he notes. “I prefer my kale sauteed or juiced.” In this warm fall salad, Carroll combines quickly sauteed kale with crispy bacon, candied pecans, creamy goat cheese and sharp Parmesan. He finishes the dish with a tangy honey balsamic vinaigrette to round things out.
Honey Balsamic Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
In a small bowl, combine balsamic vinegar, honey, Dijon mustard, salt and pepper. Drizzle in olive oil, whisking until completely incorporated.
Salad
1 large bunch lacinato kale, stems removed, chopped
1/4 pound bacon, cooked and chopped
1/2 cup pomegranate arils
1/2 cup candied pecans
1/2 cup goat cheese crumbles
8-10 flakes Parmesan cheese
1/4 cup pickled red onions
Combine kale, bacon, pomegranate, pecans and goat cheese in a large bowl. Drizzle with vinaigrette and toss to coat. Divide salad among two serving bowls and top with Parmesan cheese and pickled red onions.
