Kale Blt Salad
- 1/2 Chopped Preserved Lemon
- 1/3 c Creme Fraiche
- 1/3 c Mayonnaise
- 1 tablespoon White wine vinegar
- 1 tablespoon Vegetable Oil
- 12 ounce Slab bacon in 3/4 inch slices
- 8 cup Tuscan kale, chopped
- 1 pint Grape tomatoes, halved
- Process preserved lemon, creme fraiche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use. Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8-10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces. Toss kale and dressing in a large bowl until coated; let sit 5 minutes. Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.
lemon, fraiche, mayonnaise, white wine vinegar, vegetable oil, bacon, tuscan kale, grape tomatoes
Taken from www.epicurious.com/recipes/member/views/kale-blt-salad-5647b6667fc5028a3dd2087f (may not work)