Salad #26 - Kale Salad with a Bacon Vinaigrette
  •  1 bunch kale
  • ⅓ cup toasted pumpkin seeds
  • 6 slices bacon (3 TBSP bacon fat reserved)
  • 2 garlic scapes (or 1 clove garlic)
  • ½ cup apple cider vinegar
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon grainy mustard
  • salt and pepper
  1. Chop bacon into small pieces and cook in a frying pan. Reserve 3 tablespoons of the bacon fat in the pan and dispose of any remainder. Add a little olive oil if you are short on bacon fat. Let the bacon dry and cool.
  2. Saute the garlic in the bacon fat for 1 minute over medium heat. Whisk in the vinegar, mustard and brown sugar and remove from heat. Season with salt and pepper.
  3. Toast pumpkin seeds in a dry pan until fragrant and just starting to brown. Stir constantly.
  4. Wash, dry and stem kale. Then slice thinly.
  5. Toss the kale with the dressing and add the seeds and bacon to the salad.
Recipe by Talking in ALL CAPS at