Description
A robust, crunchy kale salad massaged with olive oil and lemon, topped with crispy bacon and homemade Parmesan crisps. This budget-friendly, kid-approved recipe is perfect for meal prep and stays fresh for days.
Ingredients
Scale
- 1 large bunch curly kale (about 300g), stems removed and leaves chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Kosher salt and freshly cracked black pepper
- 6–8 strips thick-cut bacon
- ½ cup (50g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
- Optional: ¼ cup red onion, thinly sliced
- Optional: 1 medium apple, thinly sliced
- Optional: ¼ cup walnuts or pecans, toasted
Instructions
- Wash and thoroughly dry the kale. Remove tough stems and chop leaves into bite-sized pieces.
- In a large bowl, combine chopped kale, olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.
- Massage the kale with your hands for 3-4 minutes until it turns dark green, becomes softer, and reduces in volume.
- Cook bacon in a large skillet over medium heat for 4-5 minutes per side until dark and crisp. Transfer to a paper towel-lined plate to drain and cool completely, then crumble into small pieces.
- Make Parmesan crisps: Sprinkle small mounds of grated Parmesan onto a hot skillet (or bake on a parchment-lined sheet at 400°F/200°C for 5-7 minutes). Cook until melted and golden, flip if necessary, and let cool until crisp. Crumble into pieces.
- Add the crumbled bacon and Parmesan crisps to the massaged kale. Toss gently to combine.
- Taste and adjust seasoning if needed. Serve immediately.
- For meal prep, store the dressed kale in an airtight container in the fridge for up to 4 days. Keep bacon and crisps separate until serving to maintain crunch.
Notes
Massaging the kale is essential to break down tough fibers and remove bitterness. Ensure bacon is completely cool before adding to prevent wilting the kale. Parmesan crisps can be made up to 2 days ahead and stored at room temperature. Do not freeze this salad as the texture will be compromised.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 to
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 12
Keywords: kale salad, meal prep, family dinner, budget friendly, crispy bacon, parmesan crisps, healthy salad, kid approved