PREP/COOK TIME: 2 Hours 15 Minutes
Makes 2 – 4 Servings

INGREDIENTS

1 Lbs – Kale, Chopped, Washed and Dried

1 Tbs – Garlic, Peeled and Minced

1 Tbs – Mayonnaise

1 Tbs – Crème Fraiche, or Mexican Crema

1 Tbs – Extra Virgin Olive Oil

1 Tsp – Clover Honey

1 Tsp – Worcestershire Sauce

½ Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

½ Lbs – Hickory Smoked Bacon, Roughly Chopped

3 Cups (About a ¼ Piece) – French Bread, Sliced ½” Thick and Halved

THE NITTY GRITTY

In a large, wide, shallow mixing bowl, whisk together garlic, mayo, crème fraiche, oil, honey, and Worcestershire Sauce till emulsified; season with salt and pepper. Add kale; toss till evenly coated. (Note: It will look barely coated; however, kale takes on and intensifies the taste of whatever is added to it. They don’t call it superfood for nothing.) Place bowl of dressed greens in fridge, covered with cling film, for about 2 hours; allowing kale to marinate and wilt slightly. Right before serving, cook bacon in a 12” non-stick pan at medium high heat till crisp but tender (about 7 – 8 minutes); transfer bacon, using a slotted spoon or slotted spatula, on paper towels to drain oily excess. In the same pan, add bread slices to bacon drippings; fry till crisp and golden (add more oil if needed.) Transfer on paper towels to catch any oily excess. Toss bacon and croutons with salad greens and serve. Already a meal for two on its own, but this salad also makes a wonderful side to roasted chicken or pan-seared salmon for Sunday supper.

FEBRUARY 7, 2019