Eating several loaves of my almond butter banana bread.
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Alternating between beautiful and sunny days...
This salad involves a base combo of massaged kale (don't laugh if you've never done it!) and spinach, plus diced avocado, a warm vinaigrette with pieces of bacon in it (YUM), and a fried egg. Yeah, it pretty much rocks.
Here's how to whip it up:
You'll need 2 to 3 cups of kale. Remove all of the stems, leaving only the leafy greens. Place in a large bowl and top with 1 tbsp extra virgin olive oil and some sea salt.
Now, massage the kale... yes, with your hands... rubbing the leaves niiiice and tenderly. Weird, right? But this REALLY helps soften and sweeten the kale. No more bitterness. Massage the kale until it's nice and soft and the oil is all soaked in, about 3-5 minutes.
Then, toss in about 2 cups of spinach leaves. They don't need massaging like the kale does, but go ahead and massage for about 30 seconds just so it all gets incorporated and coated in the oil.
Now, cook 3 pieces of bacon until crispy.
Remove the bacon to a paper towel-lined plate, reserving the bacon grease in the pan. Scoop about 1.5 tbsp of the fat into a small saucepan.
Turn heat to low. Whisk in 2 tbsp red wine vinegar, 1/2 tsp dijon mustard, and 2 tsp honey. Let get warm.
Crumble the bacon.
At this point, make your fried egg. Oops, I forgot to take a picture.
Then, right before serving, add the bacon to the dressing.
Place the mixture of greens on a plate, then top with avocado and crushed black pepper. Pour the dressing overtop. Top with the fried egg.
Spinach & Kale Salad with Warm Bacon Vinaigrette & Fried Egg
For 2 servings
-2-3 cups kale, all stems discarded
-1 tbsp extra virgin olive oil
-2 cups spinach
-3 slices bacon
-2 tbsp red wine vinegar
-1/2 tsp dijon mustard
-2 tsp honey
-1 avocado, diced
-Crushed black pepper
-Place kale in a large bowl. Top with the olive oil and sea salt. Massage the kale leaves with your hands until they become soft and lose their bitter flavor, about 3-5 minutes. Add the spinach to the bowl and massage for another 30 seconds or so, until the greens are all incorporated.
-Cook the bacon in a pan until crispy. When done, reserve the bacon grease and place the bacon on a paper towel-lined plate to cool. Crumble into pieces.
-Scoop about 1.5 tbsp of the bacon fat left in the pan into a small saucepan. Turn heat to low. Whisk in the vinegar, mustard, and honey. Let get warm.
-Prepare your fried egg: spray a small nonstick pan with olive oil spray. Let get hot over medium heat. Crack egg into pan. Let sit until set on the bottom, about 3-4 minutes. Carefully flip and cook for another 2 minutes or so for a still-runny egg.
-Add the bacon pieces into the warm dressing.
-Plate the greens. Top with avocado and fresh ground black pepper. Pour the dressing overtop. Top with a fried egg.