Kale Salad with Bacon & Potatoes

Baby Kale and Little Gem Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette


12 oz baby potatoes (cut into bite-sized chunks)
2 Tbsp olive oil
8 oz bacon (cooked until crisp)
1 bag baby kale
2 little gems (cut crosswise into 1-inch-wide strips)
1 ½ cups Cherry Tomatoes (cut in half if large)
¼ cup canola oil
2 Tbsp truffle oil
2 Tbsp champagne or white wine vinegar
Salt and freshly ground pepper
Shaved Pecornio Romano cheese (as garnish, optional)


Position a rack in the middle of the oven and preheat to 400 degrees F.

Toss the potatoes with the olive oil and spread them in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper and roast the potatoes until tender and golden, 20 to 25 minutes. Set aside at room temperature.

Meanwhile, cook the bacon in a skillet until crispy. Transfer to paper towels to drain.

To make the Truffle Vinaigrette, place the canola and truffle oils, vinegar, salt and pepper in a small glass jar and seal the lid tightly. Shake vigorously until combined. For best flavor, serve at room temperature. The vinaigrette will keep, tightly sealed, for up to 1 month in the refrigerator.

When you’re ready to serve the salad, place the kale and little gems in a large bowl and toss to combine. Add the cherry tomatoes and roasted potatoes, then drizzle the salad with about 1/3 cup of the Truffle Vinaigrette. Toss and add more dressing to taste.

Transfer the salad to a large platter. Crumble the bacon over the top of the greens and garnish with shaved Pecorino Romano, if you like. Serve immediately.



Posted on

September 26, 2015