Salad Side Dish Main Dish

Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing

  • Ready Time: 51min
    1 Review
  • Prep Time: 20min
    Cook Time: 30min
  • Potato Type: Fingerling
    Cuisine: American
  • Serves: 4 as main dish, 8 as a side dish
    Prep Method: BakedPan Fried
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Description

Recipe by: An Edible Mosaic

Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing is a delicious meal in itself or a great side dish for just about anything.

Ingredients

Roasted Fingerling Potatoes

  • • 24 oz (1½ lbs/680 g) fingerling potatoes, washed and halved lengthwise if large
  • • 1½ Tablespoons olive oil
  • • ¼ teaspoon salt
  • • ⅛ teaspoon black pepper

Salad

  • 4 slices turkey bacon, chopped into ½-inch pieces
  • 1 bunch kale, rinsed, thick stems removed, and chopped
  • 1 small red onion, halved and thinly sliced
  • 1 Tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon black pepper
  • 1 (15.5 oz/440g) can no-salt-added small white beans, rinsed and drained
  • 1 oz (30 g) Stella Fontinella cheese, crumbled (see Note)

Preparation
Prep Time: 20min | Cook Time: 30min

  1. Preheat the oven to 425°F. Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.
  2. Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.
  3. While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.
  4. When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.
  5. While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine. Toss in the white beans.
  6. Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.

Notes

Stella Fontinella Cheese: If you can’t find this, you can substitute shaved Parmesan, Romano, or Asiago.

1 Review

Heather 2 months ago

I absolutely love this recipe. I HATE kale, but get It regularly in my CSA basket. This makes it edible. I...Read Full Review

Heather 2 months ago

I absolutely love this recipe. I HATE kale, but get It regularly in my CSA basket. This makes it edible. I loved the dressing. You could also sub any greens you like.

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