Kale & bacon salad

Name: Kale & bacon salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp low-fat natural yogurt; 2 tbsp reduced fat mayonnaise; 1 tbsp lemon juice; ½ small clove garlic, finely grated; 30 g Essential Parmigiano Reggiano, finely grated; 250 g pack Essential Kale; 200 g pack Essential British Smoked Bacon Lardons; 250 g pack Essential Cherry Tomatoes, halved; 100 g pack cheese and shallot croutons

By scrunching raw kale with your hands and letting it soak in a dressing, it tenderises and takes on flavour. We’ve tossed it with a creamy Parmesan dressing.

5 out of 5 stars(1) Rate this recipe

High in vitamin C1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Plusmarinating

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2 tbsp low-fat natural yogurt
2 tbsp reduced fat mayonnaise
1 tbsp lemon juice
½ small clove garlic, finely grated
30g Essential Parmigiano Reggiano, finely grated
250g pack Essential Kale
200g pack Essential British Smoked Bacon Lardons
250g pack Essential Cherry Tomatoes, halved
100g pack cheese and shallot croutons

Put the yogurt, mayonnaise, lemon juice, garlic and about 3/4 of the grated cheese in a very large mixing bowl. Whisk with 2-3 tbsp water and a grinding of black pepper to make a smooth dressing. Add the kale, discarding any tough stalks, and scrunch the leaves into the dressing with your hands to tenderise. Set aside to marinate for 20 minutes (or chill for up to 4 hours).
Set a large frying pan over a medium-high heat and add the lardons. Fry for 8-10 minutes, stirring regularly until golden and crisp. Tip onto kitchen paper to drain.
Pile the marinated kale onto a platter and scatter with the reserved grated cheese. Top with the lardons, tomatoes, croutons and a final grinding of black pepper. Serve at once.