I have a binge-y personality when it comes to food. When I find something I love, I want to have it ALL the time. It's like I have to get inside it and figure out what makes it tick before I can move on.
My latest love? This salad.
I had it for lunch one day at a local restaurant called Limestone, and immediately knew I would be buying large quantities of beets, kale, bacon, and eggs so that I could figure out how to make it at home.
Now that I've gotten it sussed out, I have to share.
It's the perfect salad for March, after all. Greens for spring, root veg for winter, warming on the cold days, cooling on the hot days--and bacon! Yay bacon!
Limestone serves it with a big piece of crusty baguette, but it's good over a generous scoop of wild rice, too. They also put a handful of white beans in theirs, but I keep forgetting to do so at home. Toss in about a quarter cup at the same time as the kale if you want a little extra protein. Or don't stress about it. This salad is sooo good either way!
Beet, Kale, Bacon, and Egg Salad (Serves 1)
- 2 slices of bacon
- 1/4 of a medium red onion
- about 1/2 of a large beet
- 1 bunch lacinato kale
- 1 tablespoon butter
- 1 teaspoon white wine vinegar
- 1 egg
- salt and pepper, to taste
Chop the bacon into chunks and fry it up in a non-stick skillet with a lid. As the bacon cooks, chop the onion into thin slices, peel and matchstick the beet, and cut the kale into ribbons.
When the bacon is starting to get crispy, remove it from the pan with a slotted spoon and reserve it for later. Carefully add the chopped onion and beet to the bacon drippings (add a little extra butter if your bacon was too lean) and cook until the beets are tender-crisp, stirring as you go. It should take 5-10 minutes, depending on how thinly you chopped your beet.
Then, add the kale to the pan, along with the butter, vinegar, and just a dash of water. Add the bacon back in, give everything a good toss with a set of tongs, then pop the lid on the pan so that the kale will wilt.
As the kale is wilting, begin heating a separate pan to cook your egg. Limestone does theirs sunny side up, but I'm not that good so I just make mine over-easy. Cook your egg in whatever way seems best to you, but leave the yolk gooey.
Then, pile up the cooked veggies and bacon on your plate, and season them generously with salt and pepper. Add the egg to the top when it's done, and break the yolk so that it oozes all over the place as a dressing.