Black Kale, Bacon and Roasted Tomato Panzanella
0
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.