I love this salad because you can eat it any time of day really - late breakfast, lunch, dinner. It's fairly healthy with all of the kale and lentils, but the warm bacon fat vinaigrette brings a little indulgence home. Also, the sweetness of the dried figs pairs so well with the salty bits of bacon. And who doesn't love a fried egg on top?
Photo and recipe by Renee Kohlman
120 g boar bacon, or regular bacon, chopped
1 bunch kale, tough centre rib removed and discarded, leaves torn into 2 cm pieces
1 small onion, finely diced
2 tsp Dijon mustard
2 Tbs (30 mL) red wine vinegar
1 tsp (5 mL) maple syrup
1 Tbs (15 mL) extra virgin olive oil
1 cup cooked green or black lentils ***
1 small apple, cored, peel left on and diced
½ cup dried Black Mission figs, sliced
Juice of half a lemon
Salt and pepper
Shaved Parmesan to garnish
Fried eggs (optional)
- In a large skillet over medium heat, fry bacon until crispy. Stir in diced onion, and cook until golden and translucent. Remove from heat, stir in mustard, red wine vinegar, maple syrup and olive oil. Place torn kale in a large bowl. Pour bacon vinaigrette over kale and toss well. Add cooked lentils, apple, figs and toss again. Squeeze in fresh lemon juice, and season well with salt and black pepper. Let stand 10 minutes before dividing on to plates. Garnish with plenty of shaved Parmesan, and if inclined top each serving with a fried egg.
*** To cook lentils, bring ½ dried lentils to a boil, simmer 20 minutes until tender. Drain, let cool 10 minutes, then add to salad.