Chopped KALE Salad WITH Parmesan, Lemon, Bacon, AND Balsamic
- 15m Prep Time
- 9m Cook Time
- 24m Ready In
This chopped kale salad features crispy bacon, Parmesan, lemon, and balsamic vinegar. Massaging the kale with salt and lemon zest makes it tender and flavorful.
Ingredients
- 4 applewood-smoked bacon chopped
- 29.6 ml extra-virgin olive oil
- 3 clove garlic peeled and smashed
- 2 bunch lacinato (dinosaur) kale
- 1.23 ml kosher salt
- Meyer lemon finely grated zest and juice
- 59.1 ml freshly grated Parmesan cheese
- 14.8 ml balsamic vinegar
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 1.22 mg
- Magnesium: 18.6 mg
- Phosphorus: 128 mg
- Potassium: 282 mg
- Zinc: 0.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 2 bunch lacinato (dinosaur) kale
- 1.23 ml kosher salt
- 59.1 ml freshly grated Parmesan cheese
- 14.8 ml balsamic vinegar
Prepare
- Chop 4 applewood-smoked bacon
- 3 clove garlic, peeled and smashed
- Meyer lemon, finely grated zest and juice
Let's Cook
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Step 1.
In a skillet over medium heat, fry the chopped bacon until crisp, about 6 minutes. Transfer the bacon to paper towels to drain. Discard the bacon grease or save for another use.
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Step 2.
Reduce the heat to medium-low and add the olive oil and smashed garlic cloves to the same skillet (no need to wipe it out). Cook, stirring occasionally, until the garlic turns golden, about 3 minutes. Remove the pan from the heat and set aside to cool completely.
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Step 3.
While the garlic oil cools, strip the stems from the kale and discard. Wash the leaves, chop into bite-size pieces, and place in a large salad bowl. Sprinkle with the salt, then add the lemon zest and juice. Using your hands, massage the kale until it starts to look wilted, about 1 minute.
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Step 4.
Using a fine-mesh sieve, drain the cooled garlic oil into a small bowl. Discard the garlic or save for another use.
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Step 5.
Add the reserved bacon, about two-thirds of the Parmesan, 1 tablespoon of the garlic oil, and 1 tablespoon balsamic vinegar to the kale. Toss until well coated. Taste and adjust seasoning with more salt, balsamic, or garlic oil as needed. Garnish with the remaining Parmesan and serve.