Kale & bacon salad
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.
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- Plusmarinating
Ingredients
- 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
Method
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.
Cook’s tip
There's no need to add any oil to the pan when frying the lardons. They will release their own fat as they heat up.
And to drink...
Soft and fruity Waitrose Blueprint Côtes de Provence Rosé, France (75cl), makes an elegant companion for this summery dish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,473kJ/ 353kcals |
|---|---|
Fat | 20g |
Saturated Fat | 6g |
Carbohydrates | 21g |
Sugars | 5.7g |
Fibre | 4g |
Protein | 19g |
Salt | 1.6g |