Alex Lau
Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.
Recipe information
Yield
4 Servings
Ingredients
½
preserved lemon, chopped
⅓
cup crème fraîche
⅓
cup mayonnaise
1
tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1
tablespoon vegetable oil
12
ounces slab bacon, sliced ¾ inch thick
8
cups chopped Tuscan kale
1
pint grape tomatoes, halved
Preparation
Step 1
Process preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use.
Step 2
Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8–10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces.
Step 3
Toss kale and dressing in a large bowl until coated; let sit 5 minutes.
Step 4
Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.
Step 5
Do Ahead: Dressing can be made 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 420 Fat (g) 38 Saturated Fat (g) 11 Cholesterol (mg) 65 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 13 Sodium (mg) 2770