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  1. Meals & Cooking
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  3. Bacon, Egg, and Cheese Kale Salad

Bacon, Egg, and Cheese Kale Salad

By Judy KimPublished: Jan 8, 2016
kale, bacon, egg and cheese salad
Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
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Finally, a kale salad we can truly get behind.

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Ingredients

  • 8 slices bacon
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 2 Tbsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. butter
  • 4 large eggs
  • 1 lb. kale, chopped
  • 1 cup freshly grated Parmesan
  • 1 avocado, sliced
  • 1 cup croutons

Directions

    1. Step 1Preheat oven to 350°. Line sheet pan with parchment and place bacon strips without overlapping them. Bake until crispy, 20 to 22 minutes.
    2. Step 2Meanwhile, make dressing: In a small jar, add garlic, vinegar, mustard, salt and pepper, and oil and, with a tightly fitted lid, shake until blended. Keep in fridge until ready to serve.
    3. Step 3In a large non-stick skillet over medium heat, melt butter. When it begins to bubble, fry eggs until whites are set and edges are crispy but yolk is bright yellow and runny, 3 to 5 minutes.
    4. Step 4In a larger platter or bowl, toss kale with dressing. Top with Parmesan, avocado, croutons, a fried egg, and bacon.
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