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Tuesday, July 26, 2016

Pepper Bacon Kale Salad with Hot Pepper Dressing

Celebrating our local producers & fresh seasonal harvest. This nutrient-rich salad is great for a lighter meal or as a side… even for breakfast! It’s a cool-crunchy combination with some heat: peppers, fennel, kale, cheese, and naturally raised / traditionally-cured bacon, bathed in a slightly hot, tangy vinaigrette. Perfect potluck fare too.


Ingredients

Approximately 1 pound (454g) package of Irvings Farm Fresh side bacon, cooked, sliced

 2 tbsp. McKenzie’s natural honey
12 mini bocconcini (fresh mozzarella cheese) 1/2 cup Three Farmers camelina oil
1 cup fennel bulb, sliced 1/4 cup apple cider vinegar (ACV)
2 large BC Hungarian or sweet banana peppers, deseeded, sliced into rings or strips 2 tbsp. or more BC hot banana pepper, minced, adjust to heat preference
1 bag West Country Herbs kale, stems removed Pls. note. If specified brands are unavailable at the store you visit, you are welcome to substitute for a different brand.


Method


  1. Fry bacon until crispy tender. Place on paper towels to remove excess fat and cool. When cool to the touch, cut into chunks. Place in large bowl

  2. Cut mini bocconcini into halves or quarters. Add to bacon in large bowl.

  3. Cut tender pieces of fennel bulb into thin strips. Add to the bacon and bocconcini mixture.

  4. Deseed and slice peppers into rings or strips. Add to the above mixture. Stir gently to combine.

  5. Mince the hot banana pepper. Set aside.

  6. Whisk together the honey and oil in a small jar that has a lid. Pour in the ACV. Cover and shake the jar to blend. Now add the hot banana pepper, and shake again. Notes: You could use a mini-blender to combine; consider making this vinaigrette ahead to let the flavors meld together.

  7. Pour half of the dressing onto the bacon/pepper/fennel mixture. Stir to combine well. Set aside.

  8. Destem the kale.

  9. Add the kale to the rest of the salad mixture. Gently combine. Pour more of the vinaigrette onto the salad adjusting to taste, and “wetness.” Note: Alternatively, place some kale on individual plates then top with bacon/pepper/fennel mixture. Drizzle on more vinaigrette if desired. Store any leftover vinaigrette in the fridge. Shake the jar again before using.

  10.  Serve immediately. Enjoy!



Note:  If you want to bring this salad to a location outside your home, do the method up to step 8. Then continue with the rest of the steps at your destination. This will help to avoid a soggy salad!


Servings: 4 Meals or 8 Side Salad Servings


Source: Recipe created for the Italian Centre Shop by Loretta Friedrich, C.H.N., N.N.C.P.