Black Kale, Bacon and Roasted Tomato Panzanella
1
- Prep Time15 min
- Total Time40 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Starring crispy bacon bits and homemade croutons, this is not your typical kale salad.
Dressing
1/3 cup olive oil
1/4 cup lemon juice
1 large garlic clove, minced
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp anchovy paste
Salad
8 strips thick-cut bacon
2 255-g pkgs cherry tomatoes, on the vine
1 demi-baguette, roughly torn
8 cups roughly torn black kale leaves
4 soft-boiled eggs, quartered
1 avocado, cut in wedges
Instructions
Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil.
Dressing: Whisk oil with lemon juice, garlic, Dijon, maple syrup and anchovy paste in a medium bowl. Set aside.
Salad: Arrange bacon in a single layer on 1 side of baking sheet; add tomatoes to other side. Bake for 10 min, flip, and continue baking until bacon starts to crisp and tomatoes are wrinkled, 5 to 8 more min. Transfer bacon and tomatoes to a paper-towel-lined plate.
Add bread to bacon fat in pan. Stir until fat absorbs. Bake, stirring halfway, until bread is toasted, 8 to 10 min.
Arrange kale on a platter. Roughly tear bacon. Top with bacon, croutons, eggs, tomatoes and avocado. Drizzle dressing overtop.
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