Bacon, Egg, and Cheese Kale Salad
By Judy Kim

Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
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
- Step 1Preheat oven to 350°. Line sheet pan with parchment and place bacon strips without overlapping them. Bake until crispy, 20 to 22 minutes.
- 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.
- 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.
- 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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